Buckwheat Noodles, Squid and Peas

10 oz buckwheat noodles; (also called soba - either skinny or wide noodles)
1 tablespoon sesame oil
1/2 cup chicken stock; homemade with no salt
2 tablespoon Soy sauce
2 tablespoon olive oil
1 tablespoon fish sauce
1 tablespoon mirin
1 tablespoon ginger; grated
1 clove garlic; grated
1/2 teaspoon oyster sauce; (optional)
1 pinch sugar
1 teaspoon white pepper; ground
1 cup peas; fresh or frozen
2  tomatoes (see note); peeled, seeded, chopped
2 tablespoon scallions; minced
1 1/4 pound squid; cleaned
1/4 cup coriander leaves, fresh; (optional)

Note - if good fresh tomatoes are not available, used a handful of dried tomatoes.  Hydrate them in the chicken stock, drain (reserving the chicken stock) and chop.

Cut the cleaned squid bodies narrow rings, split each tentacle into short strips.

In a large saucepan of boiling, cook the buckwheat noodles until just tender,  about 2 minutes for thin noodles and 3 minutes if they are wider. Drain and rinse the noodles under cold water and drain again. Toss the noodles with the sesame oil and set aside. (Buckwheat noodles are apt to stick if not very well coated with oil.) Rinse under cold water and drain again before using.

In a bowl, stir together the chicken stock, soy sauce, olive oil, fish sauce, mirin, ginger, oyster sauce, garlic, sugar and af white pepper. Transfer to a large skillet and bring to a simmer over high heat. Add the peas and scallion and cook, stirring, for 1 minute. Add the squid, tomatoes and coriander and stir until the squid is just tender, about 2 minutes. Add the buckwheat noodles and toss until heated through. Season with salt and white pepper and transfer to 4 plates.

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