- Kate Ransdell
- 8 ounces soba noodles
- 1 tbsp (15 ml) sesame seeds
- 2 tbsp (30 ml) vegetable oil
- 1 small red bell pepper, thinly sliced
- 1/2 pound snow peas, stemmed and stringed
- 1/4 pound medium shrimp, shelled, deviened and cut into 1/2-inch dice
- 1/4 pound bay scallops
- 2 tsp (10 ml) minced fresh ginger
- 1 tbsp (15 ml) Asian sesame oil (dark)
- 1/4 cup (60 ml) thinly sliced scallions or green onions
- 1 tbsp (15 ml) soy sauce
- In a large pot of boiling water, cook noodles until tender but still firm, about 7 minutes then drain well.
- Meanwhile, in a wok or large dry skillet, cook sesame seeds over medium heat, stirring until lightly toasted and fragrant, about 2 minutes.
- Transfer to a small bowl and set aside.
- Add oil to wok and heat over medium-high heat.
- Add bell bepper and stir-fry until slightly softened, about 1 minute.
- Add snow peas, shrimp and scallops.
- Cook, stirring and tossing often, until shrimp are bright pink and scallops are firm and opaque throughout, 3 to 4 minutes.
- In a large bowl, combine noodles with seafood and vegetables.
- Add ginger, sesame oil, sesame seeds, scallions and soy sauce; toss well to mix.
- Serve at room temperature.
- This isn't a "salad" in the true sense of the word, but it is served at room
temperature, or could be served cold, I suppose. This recipe is from "365 Ways
to Cook Fish and Shellfish" by Charles Pierce.