Source:

Kate Ransdell

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

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.