Buckwheat Noodles with Ginger Sautéed Squid

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 tomatoes—peeled, 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

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