Squid and Pork Noodle Salad

Name: Squid and Pork Noodle Salad
Total time: 25 min
Yield: 8 servings
Ingredients: 1 pound buckwheat noodles; 2 teaspoons canola oil; 3 cloves garlic, finely chopped; ½ pound ground pork; 1 teaspoon salt; ¾ pound fresh squid, cut into bite-size pieces; 4 pieces red Thai bird chiles; 1 cup lime juice; ¼ cup fish sauce; ¼ cup sugar; 1 whole cucumber; 1 cup grape tomatoes; 1 cup mixed fresh mint and cilantro; ½ cup celery hearts; ½ cup red onion; ¼ cup crushed peanuts

A refreshing Asian-inspired noodle salad combining tender squid and ground pork with buckwheat noodles, fresh vegetables, and herbs in a tangy lime-fish sauce dressing. Perfect for a light yet satisfying meal.

8 servings

25 min

Published October 4, 2025

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Ingredients

•1 pound buckwheat noodles
•2 teaspoons canola oil
•3 cloves garlic, finely chopped
•½ pound ground pork
•1 teaspoon salt
•¾ pound fresh squid, cut into bite-size pieces
•4 pieces red Thai bird chiles
•1 cup lime juice
•¼ cup fish sauce
•¼ cup sugar
•1 whole cucumber
•1 cup grape tomatoes
•1 cup mixed fresh mint and cilantro
•½ cup celery hearts
•½ cup red onion
•¼ cup crushed peanuts

Cooking Instructions

1.
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.
25 min