Hot hunan noodle and seafood salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | White wine |
| ¼ | pounds | Peeled medium prawns |
| ¼ | pounds | Scallops |
| 6 | Mussels in shell -- scrubbed | |
| Well | ||
| 10 | ounces | Uncooked rice or soba |
| Noodles | ||
| 4 | teaspoons | Finely minced garlic |
| ½ | cup | Minced green onions -- |
| Including green tops | ||
| 2 | teaspoons | Cayenne or hot-pepper |
| Flakes | ||
| 4 | teaspoons | Tahini |
| 1 | teaspoon | Dark sesame oil |
| 2 | tablespoons | Low-sodium soy or tamari |
| Sauce | ||
| ½ | teaspoon | Honey |
| 1 | teaspoon | Grated gingerroot |
| Endive or leaf lettuce -- | ||
| For lining platter | ||
| ½ | cup | Peeled cucumbers -- halved & |
| Sliced | ||
| ½ | cup | Red bell pepper -- |
| Julienned | ||
Directions
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