Rainbow Glass Noodle Salad

As predicted, I was scrambling around on the night before I fly to Paris. In preparation, I made a quick noodle salad the day before so I could focus on the frenzy at hand.

This Korean-inspired noodle salad with crispy vegetables and marinated seafood is tangy, spicy, and rounded by a touch of fragrant sesame oil.

Korean sweet potato noodle is springy and does not get soggy; it is perfect for potlucks or lunch the next day. If sweet potato or yam noodle is unavailable, your choice of Asian noodle will also work. Simply omit the seafood to keep it vegetarian or add some meat to cater to carnivores.

À bientôt… A dopo… Hasta luego…!

Ingredients

• 1 red onion, julienne
• 1 yellow pepper, julienne
• 1 red pepper, julienne
• 1 baby yellow zucchini, julienne
• 1 baby green zucchini, julienne
• 4 servings of Korean sweet potato noodles
• 20 small scallops
• 20 squid rings
• flavorless oil (like grapeseed), salt

Sauce

• 1/2 cup soy sauce
• 1/4 cup rice wine vinegar
• 1/4 cup mirin
• 2 tbs sesame oil
• 2 tbs brown sugar
• dry chili flakes to taste

Garnish

• toasted sesame seeds
• aromatic herb, chiffonade (e.g. shiso, mint, basil)
• kimchi

In a large pot of salted water, blanch the seafood for 40 seconds or just until cooked. Drain, then marinate it in the sauce.

In the same water, cook the noodles until done: springy but not chewy. Strain and run under cold water. Drain in the fridge.

Prepare an ice bath in the sink with a metal bowl inside.

In an oiled hot wok or deep sauté pan, stir-fry the vegetable with some salt until softened but still crispy.

Empty the vegetable into the metal bowl and stir to cool down quickly.

When cooled, mix in the noodles, seafood, and the sauce. Refrigerate until thoroughly cooled.

Garnish and serve.