Saturday, May 29, 2010

Scallops and Coloful Pepper Noodles

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.

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

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.

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