Scallops and Coloful Pepper Noodles

In this dish, any noodles will do. I used mung bean vermicelli since that's the only available in my pantry. In Taiwan, cold noodles are very popular during summer. After I cooked one package of vermicelli, I soaked it in ice water. Drained and saved the left-over in the refrigerator. The scallops in this recipe was marinated in wine to soften and get rid of unpleasant smell.

Ingredients:
vermicelli (or any kind f noodles)
1/4 green pepper, sliced
1/4 yellow pepper, sliced
1/4 red pepper, sliced
1/4 orange pepper (if any)
2 stalk scallion, sliced
some scallops
some pork or chicken, shredded

Seasonings:
soysauce
cornstarch in water
black pepper
olive oil
pepper powder (optional)
spice oil (optional)

Boil water, and add noodles as instructed in a package. Drain and set aside.
Marinate chicken (or pork) in 1/2 tablespoon soysauce, corstarch in water, and pepper powder (or spice oil) for at least 5 minutes.
Rinse scallops and marinate in 1 tablespoon wine for 5 minutes. Sprinkle some cornstarch and blanch scallops into boiling water, drain.
In a pan, heat oil and saute shredded chicken (or pork), scallions and all peppers. Add some water and 1 tablespoon soysauce and pepper powder. Add noodles and mix well until the soup dried.