- 1 pound buckwheat noodles
- 2 teaspoons canola oil
- 3 cloves garlic, finely chopped
- 1/2 pound ground pork
- 1 teaspoon salt
- 3/4 pound fresh squid, cut into bite-size pieces
- 3-6 red Thai bird chiles, finely chopped (found in grocery stores' Asian section)
- 3 cloves garlic, finely chopped
- 1 cup lime juice (from 4 to 5 limes)
- 1/4 cup plus 1 tablespoon fish sauce
- 1/4 cup plus 1 tablespoon sugar
- 1 cucumber, seeded and sliced
- 1 cup grape tomatoes, halved
- 1 cup mixed fresh mint and cilantro
- 1/2 cup finely chopped celery hearts
- 1/2 cup thinly sliced red onion
- 1/4 cup crushed peanuts
- Cook noodles as directed on package. Drain, rinse with cold water and set aside. Heat oil in a large nonstick pan over medium-high heat 1 minute. Cook garlic 30 seconds (do not brown). Reduce heat to medium. Add pork and salt; cook until browned, about 2 minutes. Add squid; sauté 1 minute. Cover. Cook until squid is opaque, about 2 minutes. Remove from heat. Sauce: Whisk all ingredients in a bowl. Salad: Toss all ingredients in another bowl. Add noodles to pork and squid; pour half of sauce over the top; toss. Divide among 8 bowls and top with salad. Serve remaining sauce on the side.