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Squid and Pork Noodle Salad

['1 pound buckwheat noodles', '2 teaspoons canola oil', '3 cloves garlic, finely chopped', '1/2 pound ground pork', '1 teaspoon salt', '3/4 pound fresh squid, cut into bite-size pieces', '"3-6 red Thai bird chiles, finely chopped (found in grocery stores Asian section)", 3 cloves garlic, finely chopped', '1 cup lime juice (from 4 to 5 limes)', '1/4 cup plus 1 tablespoon fish sauce', '1/4 cup plus 1 tablespoon sugar', '1 cucumber, seeded and sliced', '1 cup grape tomatoes, halved', '1 cup mixed fresh mint and cilantro', '1/2 cup finely chopped celery hearts', '1/2 cup thinly sliced red onion', '1/4 cup crushed peanuts']

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.

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