Noodle fish salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Chinese egg noodles |
| 1 | tablespoon | Sesame oil |
| 12 | ounces | Uncooked jumbo prawns; shelled |
| 8 | ounces | Baby queen scallops; patted dry |
| 8 | ounces | Squid tubes; cut into rings |
| 2 | Cloves garlic; crushed with salt | |
| 2 | tablespoons | Cashew nuts; roughly chopped |
| 2 | Red chillies; finely diced | |
| 2 | Limes; juice of | |
| 2 | tablespoons | Coriander; chopped |
| 1 | tablespoon | Dried shrimp; ground to a powder |
Directions
Cook noodles in boiling water according to instructions, drain, refresh with cold water and reserve. Heat oil in a frying pan and cook the prawns over a fierce heat for two minutes, add the scallops and squid and cook for another minute. Allow to cool slightly. Combine noodles, shellfish and the remaining ingredients and serve in a deep bowl at room temperature.
Per serving: 42 Calories (kcal); 3g Total Fat; (64% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: Josceline Dimbleby, The Sunday Telegraph Mag.
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