Hunan Soba Seafood Salad Recipe
Ingredients
| White wine | 1 Cup (16 tbs) | |
| 1/4 lb medium prawns, peeled | ||
| Scallops | 1/4 Pound | |
| 6 mussels in shell, scrubbed well | ||
| Garlic | 4 Teaspoon, finley minced | |
| Green onions | 1/2 Cup (16 tbs), minced | |
| 2 tsp cayenne pepper or hot-pepper flakes | ||
| Sesame | 4 Teaspoon | |
| 1 tsp Asian sesame oil | ||
| Tamari soy sauce | 2 Tablespoon | |
| Honey | 1/2 Teaspoon | |
| Ginger | 1 Teaspoon, grated | |
| 10 oz soba noodles, cooked | ||
| As needed lettuce, for lining platter | ||
| Cucumbers | 1/2 Cup (16 tbs), halved | |
| Red bell pepper | 1/2 Cup (16 tbs), sliced | |
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 seafood and rinse under cold water. Remove mussels from shell and set seafood aside.
2. In large bowl mix together garlic, green onions, cayenne, tahini, sesame oil, soy sauce, honey, and ginger. Add noodles and seafood and mix well. Let chill for 30 minutes, if desired.
2. In large bowl mix together garlic, green onions, cayenne, tahini, sesame oil, soy sauce, honey, and ginger. Add noodles and seafood and mix well. Let chill for 30 minutes, if desired.
Chef
