COLD SZECHUAN NOODLES WITH SEAFOOD


From my daughter Jaclyn:

"In my 20s I began experimenting with Chinese cuisine. I quickly got bored making the traditional dishes and started searching for ones that were unique and colorful. Many of my ideas come from the now defunct Roy's Restaurant in Hollywood; he served the mos! unusual form of Chinese food--a sort, of Jewish Nouvelle Chinese. This is one of my best and I encourage you to try it when you want to serve something flavorful and different.



1 c. whole cooked medium shrimp, shelled and deveined
1 c. cooked baby scallops (optional)
8 oz. Chinese fresh water noodles *
1/4 c. water
1 T. Sesame seed oil
2 eggs
1 T. vegetable oil
1 cucumber, peeled, seeded, and very thinly sliced
2 t. grated, fresh ginger
1 red pepper cut into quarters and thinly sliced
One-half box (10 oz.) frozen peas, defrosted
3/4 c. finely chopped dry roasted peanuts


1. Cook noodles in boiling water for 4-6 min- utes or until done. Rinse in cold water immediately. Mix with 1 T. sesame oil. Set aside.

2. Beat the eggs and fry in 1 T. oil like a pancake. Cool and shred. Add remaining ingredients (except peanuts) and toss well.

3. In a blender or food processor mix the sauce ingredients (recipe follows). Pour sauce over mixture and toss well. Add peanuts. Refrigerate one hour.

Sauce
½ c. sesame oil
½ c. chili pepper paste/sauce with garlic+
1/4 c. Kikkoman Soy Sauce
1/4 c. red wine vinegar

Note: The quantity of sauce you need may vary depending on the brand of noodle you use. Some soak up more than others. Use your judgment bearing in mind that it should not be too soupy.

* Available in Oriental grocery stores. The noodles are often available in the refrigerated Oriental section of the better supermarkets. If desperate, use the noodles out of the Top Ramen package.


Serves 4 as a main dish, 6 as a side dish

 

 

   
       
       


 


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