Recipe - Hot Hunan Noodle And Seafood Salad

1 cup White wine
One fourth pound Peeled medium prawns
One fourth pound Scallops
6 Mussels in shell scrubbed
Well
10 ounce Uncooked rice or soba
Noodles
4 teaspoon Finely minced garlic
One half cup Minced green onions
Including green tops
2 teaspoon Cayenne or hotpepper
Flakes
4 teaspoon Tahini
1 teaspoon Dark sesame oil
2 tablespoon Lowsodium soy or tamari
Sauce
One half teaspoon Honey
1 teaspoon Grated gingerroot
Endive or leaf lettuce
For lining platter
One half cup Peeled cucumbers halved &
Sliced
One half cup Red bell pepper
Julienned

1. In a saucepan over mediumhigh heat, bring wine to boil. Add prawns,
scallops, and mussels in shell, cover, and cook 2 minutes. Drain and rinse
under cold water. Remove mussels from shell and set seafood aside.

2. In a large pot over mediumhigh heat, bring 2 quarts water to a boil.
Add noodles and cook until al dente (5 to 8 minutes). Drain and refresh
under cold water. Set aside.

3. In large bowl mix together garlic, green onions, cayenne, tahini, sesame
oil, soy sauce, honey, and gingerroot. Add noodles and seafood and mix
well. Let chill for 30 minutes, if desired.

4. To serve, line a large platter with lettuce or endive. Pile noodles in
center. Arrange cucumbers and red bell pepper around noodles.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip