Seafood Trio Noodle Salad

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Servs: 4   Prep:   Cook:

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  • add   2 Tbsps. chopped roasted peanuts
  • add   1 small carrot, julienned
  • add   1/4 cup cilantro
  • add   1/4 lb. green beans, cut into 2-inch long pieces and blanched
  • add   1/2 lb. asparagus spears, cut into 2-inch long pieces and blanched
  • add   1/2 small red onion, chopped
  • add   2 green onions, chopped
  • add   2 oz. bay scallops
  • add   2 oz. calamarirings
  • add   2 oz. small raw shrimp, shelled, deveined, and halved lengthwise
  • add   2 Tbsps. cooking oil
  • add   1 Tbsp. dried shrimp
  • add   1/4 lb. bean thread noodles

Instructions

  1. 1. Soak bean thread noodles in warm water to cover until softened, about 5 minutes; drain. In a large pot of boiling water, cook noodles for 1 minute; drain, rinse with cold water, and drain again. Cut into 4-inch lengths and set aside. Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain and finely chop. Set aside.2. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add dried shrimp and cook for 30 seconds. Add raw shrimp, calamari and scallops and stir-fry until they turn pink, about 2 minutes. Add fish sauce, lime juice, and sugar; cook for 10 seconds. Add green onions, stir to combine and from pan and let cool.3. Place noodles in a salad bowl. Arrange seafood mixture, red onons, asparagus, green beans, cilantro, carots and peanuts over noodles. Toss and serve.Adapted from Martin Yans Asian Favorites

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