Buckwheat Noodles with Ginger-Sauteed Squid Recipe

Name: Buckwheat Noodles with Ginger-Sauteed Squid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces buckwheat noodles (soba); 1 tablespoon grapeseed oil or vegetable oil; 1/2 cup chicken stock or canned low-sodium broth; 2 tablespoons soy sauce; 2 tablespoons olive oil; 1 tablespoon Asian fish sauce; 1 tablespoon mirin (sweet rice wine); 1 teaspoon minced ginger; 1/2 teaspoon Chinese oyster sauce; 1/2 garlic clove, minced; Pinch of sugar; Freshly ground white pepper; 8 large snow peas, thinly sliced lengthwise; 1 tablespoon minced scallion; 1/2 pound cleaned squid, bodies cut into thin rings, tentacles cut into short strips; 2 medium tomatoespeeled, seeded and finely chopped; 1 1/2 tablespoons finely chopped cilantro; Salt; One 8-inch square sheet of nori (pressed seaweed), cut into 4-by- 1/2 - inch strips; 1 tablespoon finely chopped flat-leaf parsley

Servings: persons

6 ounces buckwheat noodles (soba)
1 tablespoon grapeseed oil or vegetable oil
1/2 cup chicken stock or canned low-sodium broth
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon Asian fish sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon minced ginger
1/2 teaspoon Chinese oyster sauce
1/2 garlic clove, minced
Pinch of sugar
Freshly ground white pepper
8 large snow peas, thinly sliced lengthwise
1 tablespoon minced scallion
1/2 pound cleaned squid, bodies cut into thin rings, tentacles cut into short strips
2 medium tomatoespeeled, seeded and finely chopped
1 1/2 tablespoons finely chopped cilantro
Salt
One 8-inch square sheet of nori (pressed seaweed), cut into 4-by- 1/2 - inch strips
1 tablespoon finely chopped flat-leaf parsley

1
In a large saucepan of boiling salted water, cook the buckwheat noodles until just tender, about 3 minutes.
2
Drain and rinse the noodles under cold water and drain again.
3
Toss the noodles with the grapeseed oil and set aside.
4
In a bowl, stir together the chicken stock, soy sauce, olive oil, fish sauce, mirin, ginger, oyster sauce, garlic, sugar and a pinch of white pepper.
5
Transfer to a large skillet and bring to a simmer over high heat.
6
Add the snow peas and scallion and cook, stirring, for 1 minute.
7
Add the squid, tomatoes and cilantro and stir until the squid is just tender, about 2 minutes.
8
Add the buckwheat noodles and toss until heated through.
9
Season with salt and white pepper and transfer to 4 plates.
10
Top the noodles with the nori strips and parsley and serve.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 ounces buckwheat noodles (soba), 1 tablespoon grapeseed oil or vegetable oil, 1/2 cup chicken stock or canned low-sodium broth, 2 tablespoons soy sauce, and more.

Yes, Buckwheat Noodles with Ginger-Sauteed Squid falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buckwheat Noodles with Ginger-Sauteed Squid

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions