Ingredients:

• 1 lb squid (whole or cleaned tubes and tentacles)
• ½ cup +2 Tbsp vegetable oil
• 1 Tbsp shallots, finely chopped
• 1 clove garlic, minced
• 1 Tbsp white part of a scallion (green onion), finely chopped
• ½ lb minced pork
• 1 tsp fish sauce
• ¼ tsp salt
• ½ tsp sugar
• ½ tsp white pepper (can also use black pepper)
• 1 cup scallions, thinly sliced (go for about 50/50 white to green)
• ½ cup mushrooms, thinly sliced
• 1 tsp garlic chili paste
• 1 cup glass noodles soaked in cold water and cut to approximately 1” lengths
• 2 stalks lemongrass, bruised

Sauce:

• ¼ cup shallots, sliced
• ¼ cup white onion, chopped
• 1 Tbsp soy sauce
• 1 tsp sugar
• ¼ tsp five spice powder
• ½ tsp sweet chili sauce (or use garlic chili sauce with a bit of sugar mixed in)
• 1 Tbsp water
• ¼ tsp salt

NOTE: If using whole squid, they must be cleaned (see step 1). If using tubes and tentacles, skip to step 2.

Directions:

1. To clean the squid, pull the tentacles from the tube-like body with a gentle twisting motion. Cut the tentacles off, just below the eyes, discarding the eyes and entrails. Remove the beak from the center of the tentacles. Inside the body will be the cuttlebone (it looks like a long thin piece of clear plastic) which is removed by pulling on it. Rinse the tentacles and body under running water, using your fingers to dislodge any entrails that may be inside the body.
2. Make a small cut in the tail of each squid tube to prevent it from splitting and drain the bodies and tentacles well.
3. Heat 2 Tbsp oil in a large skillet over medium-high heat. Add the chopped shallots, garlic and white scallion and saute just until translucent (~1 minute). Add the pork, fish sauce, salt, sugar, and pepper, mixing well. Stir until the pork is crumbly and lightly browned. Remove skillet from heat.
4. Add the thinly sliced scallions, mushrooms, chili paste, and noodles. Mix well and set aside until cool enough to handle.
5. Fill each squid tube with the pork mixture to within an inch of the top. For small tubes, use a chopstick to gently push stuffing down to the tip. Wipe out the skillet.
6. Assemble all your sauce ingredients before starting to cook the squid.
7. Heat ½ cup of vegetable oil in the skillet over medium-high heat. Add the lemongrass and cook, stirring gently for 1 minute. You should be able to smell the lemongrass. Carefully add the stuffed squid to the skillet and cook on all sides. The squid cooks quickly, so a minute or two per “side” is all that’s needed. About halfway through, add the tentacles, turning them once. Carefully remove tube and tentacles from the pan and set aside while you make the sauce.
8. Pour about half of the oil out and in the same skillet, over medium heat, add the shallots and onion. Sauté for about one minute and then add the remaining sauce ingredients. Stir as it comes to a simmer and then add the tubes and tentacles. Gently stir for about 3 minutes, or until the sauce thickens slightly.

Inspired from: http://heneedsfood.com/recipe/stuffed-squid-with-pork/