Spicy Scallop & Bean Thread Noodle Salad
by Irene Vlach
Ingredients
- 8 oz haricots
- 1 poivron rouge
- 8 oz Chinse dried Bean Thread noodles
- 12 oz coquilles St. Jacques
- 1 gousse ail, hache
- 2 Tbsp gingembre, hache, frais
- 2 tsp huile
- 1/2 tsp chili , fort
- 3 Tbsp sauce soja
- 3 Tbsp vinaigre balsamique
- 2 tsp sucre
- 3/4 cup oignon vert, thinly sliced
Instructions
Put green beans into boiling water. Remove from heat and add bean threads and scallops. Cover and let stand until scallops are barely opaque in center of thickest part (cut to test) and bean threads are barely tender to bite, 3-5 minutes. Drain, rince with cold water.
In same pan, over high heat, stir garlic and ginger in oil just until garlic begins to brown. Add pepper and green onions. Stir in chile falkes and remove from heat. Add soy sauce, vinegar and sugar. Add noodle mixture, stir gently.