Squid And Pork Noodle Salad Recipes

SQUID AND PORK NOODLE SALAD

Steps:

• 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.

TANGY PORK NOODLE SALAD WITH LIME AND LOTS OF HERBS

Steps:

• In a small bowl, whisk together lime zest and juice, orange juice, 2 tablespoons fish sauce, honey and a small pinch of salt. Pour half of the mixture into a large bowl and whisk in 3 tablespoons grapeseed oil and the shallots. Set both mixtures aside.
• Cook noodles in salted water and according to package directions. Rinse under running water to remove any excess starch, then drain well and add to bowl with shallots, tossing well. Set aside while preparing remaining ingredients.
• Heat remaining 1 tablespoon grapeseed oil in a large skillet over medium-high heat. Add garlic, ginger and chile, and cook until lightly golden and aromatic, about 1 minute. Add pork and stir, breaking up pieces with a wooden spoon. Cook without stirring too often, until browned, about 8 minutes. Pour in lime juice mixture from the small bowl. Simmer gently until most of the liquid is evaporated, stirring to coat pork in the glaze, another 1 minute. Remove from heat and set aside to cool slightly.
• Add pork, cucumbers, scallions, cherry tomatoes, bean sprouts and herbs to the noodles and toss well to combine. Taste and add more fish sauce, lime juice or both. Just before serving, toss in lettuce, and serve sprinkled with red-pepper flakes with lime wedges on the side.

SQUID AND RING PASTA SALAD

Steps:

• Bring lots of water to a boil. Set diced squash in a sieve; plunge sieve in boiling water and blanch the squash for a minute. Remove blanched squash, pat dry and add to a mixing bowl. Add the pasta to the boiling water and cook until al dente. When done, drain, refresh under cold water and pat dry.
• Meanwhile add diced tomatoes to the mixing bowl with the squash and add the vinaigrette.
• In a nonstick skillet add a little bit of olive oil. Add the squid and saute just for a minute or until rings turn opaque (don't cook longer than 2 minutes or they will turn tough) When they squid rings turn opaque, add the garlic, saute for a few seconds and remove from heat.
• When pasta is done, drain and run under cold water to stop the cooking; dry and add to mixing bowl. Add the squid with olive oil and garlic and toss all of the ingredients together. Season to taste with salt and pepper.

HAKKA-STYLE SQUID AND PORK BELLY STIR-FRY

Steps:

• Heat oil in a large skillet over medium heat. Add pork belly and fry until oil is released, 5 to 7 minutes. Add bean curd and fry until it turns yellow, 3 to 5 minutes. Add squid, bell pepper, and garlic; fry another 3 to 5 minutes.
• Add water, soy sauce, and cooking wine to the skillet with the pork belly mixture. Add sugar and white pepper; fry for 3 minutes. Add celery and garlic sprouts; fry until fragrant, about 3 minutes more.

SQUID SALAD WITH LEMON-AND-PARSLEY OIL

Steps:

• Bring a medium pot of water to the boil. Add the squid and blanch for 1 minute. Drain and set aside to cool. Place the squid in a bowl and toss with the scallions, celery, lemon-and-parsley oil, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.