Squid and Pork Noodle Salad Recipe

Name: Squid and Pork Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Cook noodles as directed on package.
2
Drain, rinse with cold water and set aside.
3
Heat oil in a large nonstick pan over medium-high heat 1 minute.
4
Cook garlic 30 seconds (do not brown).
5
Reduce heat to medium.
6
Add pork and salt; cook until browned, about 2 minutes.
7
Add squid; saute 1 minute.
8
Cover.
9
Cook until squid is opaque, about 2 minutes.
10
Remove from heat.
11
Sauce: Whisk all ingredients in a bowl.
12
Salad: Toss all ingredients in another bowl.
13
Add noodles to pork and squid; pour half of sauce over the top; toss.
14
Divide among 8 bowls and top with salad.
15
Serve remaining sauce on the side.

762

kcal

Calories

Fat

115

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 17 ingredients. The key ingredients include: 1 pound buckwheat noodles, 2 teaspoons canola oil, 3 cloves garlic, finely chopped, 1/2 pound ground pork, and more.

Yes, Squid and Pork Noodle Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Squid and Pork Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions