Buckwheat Noodles With Ginger-Sautéed Squid

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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 tomatoes—peeled, seeded and finely chopped

1 1/2 tablespoons finely chopped cilantro


One 8-inch square sheet of nori (pressed seaweed), cut into 4-by- 1/2 - inch strips

1 tablespoon finely chopped flat-leaf parsley

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