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
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
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.
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