Spicy Scallop and Bean Thread Noodle Salad

Name: Spicy Scallop and Bean Thread Noodle Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar; 340 grams bay scallops, rinsed; 227 grams dried bean thread noodles (see; 1 teaspoons hot chile flakes; 2 teaspoons minced fresh ginger; 1 Tbsp minced garlic; 227 grams Chinese long beans or slender green beans; 177 milliliters thinly sliced green onions (including green tops); 227 grams red bell pepper; 3 Tbsps soy sauce; 2 teaspoons sugar; 2 teaspoons vegetable oil

Spicy Scallop and Bean Thread Noodle Salad might be just the main course you are searching for. This recipe serves 4. Watching your figure? This dairy free and pescatarian recipe has 401 calories, 18g of protein, and 3g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have ginger, vegetable oil, garlic, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a 5- to 6-quart nonstick pan over high heat, bring 2 1/2 to 3 quarts water to a boil. Meanwhile, rinse beans; trim off stem ends and discard.

Ingredients you will need

Beans

Water

Equipment you will use

Frying Pan

Cut beans into 3-inch lengths. Rinse, stem, and seed bell pepper; cut into thin slivers 2 to 3 inches long.

Ingredients you will need

Bell Pepper

Beans

Add beans to boiling water and return to a boil.

Ingredients you will need

Beans

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 to 5 minutes.

Ingredients you will need

Cellophane Noodles

Scallops

Drain, rinse with cold water until cool, and drain again thoroughly. Rinse and dry pan.

Ingredients you will need

Water

Equipment you will use

Frying Pan

In same pan over high heat, stir garlic and ginger in oil just until garlic begins to brown, about 1 minute. Stir in chile flakes and remove from heat.

Ingredients you will need

Red Pepper Flakes

Garlic

Ginger

Cooking Oil

Equipment you will use

Frying Pan

Add soy sauce, vinegar, and sugar.

Ingredients you will need

Soy Sauce

Vinegar

Sugar

Add noodle mixture, bell pepper, and green onions; mix gently. Mound on dinner plates or pour into a wide serving bowl.

Ingredients you will need

Green Onions

Bell Pepper

Pasta

Equipment you will use

Bowl

Four types of noodles: Look for dried Asian noodles in the international section of the supermarket or in an Asian market.

Ingredients you will need

Pasta

Bean threads (saifun or cellophane noodles). Thin, wiry dried noodles, made from the starch of mung beans, turn clear and slippery when cooked in water or puffy and crisp when deep-fried. Neutral flavor.

Ingredients you will need

Cellophane Noodles

Mung Beans

Pasta

Starch

Water

Rice noodles (rice sticks, mai fun, mi fun). Dried white noodles, made from rice flour, vary from whisker-thin to about 1/4 inch wide. When cooked in water, they turn opaque and tender; when fried, they puff and crisp. Mild rice flavor.

Ingredients you will need

Rice Noodles

Rice Flour

Pasta

Water

Rice

Soba. Buckwheat and wheat flour infuse thin, tan Japanese noodles with robust, earthy flavor.

Ingredients you will need

Wheat Flour

Buckwheat

Pasta

Wheat noodles (Chinese noodles or Oriental noodles, mein). Available in many forms, these all-purpose noodles taste similar to spaghetti and go by many names.

Ingredients you will need

Spaghetti

Pasta

Wheat

Equipment

Frying Pan

Bowl

Ingredients

Servings:

3Tbsps

balsamic vinegar 340grams

bay scallops, rinsed 227grams

dried bean thread noodles (see 1teaspoons

hot chile flakes 2teaspoons

minced fresh ginger 1Tbsp

minced garlic 227grams

Chinese long beans or slender green beans 177milliliters

thinly sliced green onions (including green tops)227grams

red bell pepper 3Tbsps

soy sauce 2teaspoons

sugar 2teaspoons

vegetable oil

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.