Hot hunan noodle and seafood salad

Yield: 6 Servings

Measure Ingredient
1 cup White wine
¼ pounds Peeled medium prawns
¼ pounds Scallops
6 Mussels in shell -- scrubbed
10 ounces Uncooked rice or soba
4 teaspoons Finely minced garlic
½ cup Minced green onions --
Including green tops
2 teaspoons Cayenne or hot-pepper
4 teaspoons Tahini
1 teaspoon Dark sesame oil
2 tablespoons Low-sodium soy or tamari
½ teaspoon Honey
1 teaspoon Grated gingerroot
Endive or leaf lettuce --
For lining platter
½ cup Peeled cucumbers -- halved &
½ cup Red bell pepper --

1. In a saucepan over medium-high heat, bring wine to boil. Add prawns, scallops, and mussels in shell, cover, and cook 2 minutes. Drain and rinse under cold water. Remove mussels from shell and set seafood aside.

2. In a large pot over medium-high heat, bring 2 quarts water to a boil.

Add noodles and cook until al dente (5 to 8 minutes). Drain and refresh under cold water. Set aside.

3. In large bowl mix together garlic, green onions, cayenne, tahini, sesame oil, soy sauce, honey, and gingerroot. Add noodles and seafood and mix well. Let chill for 30 minutes, if desired.

4. To serve, line a large platter with lettuce or endive. Pile noodles in center. Arrange cucumbers and red bell pepper around noodles.

Recipe By : the California Culinary Academy File

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