Thai-Style Calamari Salad

Cook rice noodles according to package directions. Drain in a sieve, rinse with cold water and drain well.

Squeeze juice from lime. Peel garlic cloves and finely chop. Rinse chile pepper, halve lengthwise, remove seeds and finely chop. Mix half the garlic, the chile, fish sauce, about 4 tablespoons lime juice, the sesame oil and sugar in a small bowl. Stir 2-3 tablespoons of the mixture into drained rice noodles. Reserve remaining sauce mixture.

Peel cucumber or rinse and wipe dry, then halve lengthwise, remove seeds and cut cucumber into thin slices. Rinse cherry tomatoes, drain and halve. Rinse mint and cilantro, shake dry, pluck leaves and coarsely chop.

Rinse and spin dry romaine, then rip or cut into bite-sized pieces. Peel red onions and cut into very thin strips. Chop peanuts. Mix romaine, onions, tomatoes, cucumber and herbs in a bowl.

Cut tentacles from the heads of the calamari and set aside. Pull out the head, ink sac, intestines and transparent skeleton of calamari. (Note: You can also have your fishmonger do this for you or buy ready-to-cook calamri.) Rinse thoroughly, drain and cut into rings. Use tentacles if desired.

Peel and chop ginger root. Trim ends and peel outer layers of lemongrass. Finely chop lemongrass.

Heat oil in a non-stick skillet over medium heat. Add remaining chopped garlic and the ginger and lemongrass and sauté about 1 minute. Add pork and cook until browned, 5-6 minutes.

Add calamari to pork mixture and sauté 1 minute. Season with salt and pepper. Add 2-3 tablespoons of water and simmer, covered, 2-3 minutes. Stir in 1-2 tablespoons of the reserved sauce mixture.