Oriental Noodles With Scallops And Jade Vegetables

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 5 ounces romaine lettuce leaves
• 2 tablespoons grated orange peel
• 1 large garlic clove
• 1 piece fresh ginger (quarter-size)
• 6 tablespoons safflower oil
• 6 tablespoons seasoned rice vinegar (sushi vinegar)
• 1 teaspoon dry mustard
• 1/4 teaspoon oriental sesame oil
• 1/4 teaspoon dried red pepper flakes
• 1/4 teaspoon salt (to taste)
• 1 (8 ounce) bok choy, trimmed, halved lengthwise
• 8 small green onions, cut into feed tube lengths (2 oz. total)
• 12 ounces bay scallops
• 6 ounces zucchini, cut into 1/2-inch dice
• 3 ounces dried angel hair pasta

Recipe

• 1 thick slicer:.
• 2 stand lettuce in feed tube and slice using light pressure;wrap in plastic and chill until ready to use.
• 3 steel knife:.
• 4 place orange peel in work bowl.
• 5 with machine running, drop garlic and ginger through feed tube and mince.
• 6 add safflower oil, vinegar, mustard, sesame oil, pepper flakes and salt and mix 5 seconds; leave in bowl.
• 7 thick slicer:.
• 8 stand bok choy and green onions in feed tube and then slice using very light pressure.
• 9 heat wok or heavy large skillet over high heat.
• 10 add contents of work bowl, scallops and zucchini and stir until scallops are just opaque, about 3 minutes.
• 11 remove from heat and adjust seasoning.
• 12 cook noodles in large pot of boiling salted water until just tender but still firm to bite, about 7-8 minutes,stirring occasionally.
• 13 drain;rinse under cold water.
• 14 drain well and add to scallop mixture, tossing gently to combine.
• 15 transfer to large bowl, cover tightly and refrigerate until well chilled or up to 4 hours.
• 16 arrange bed of lettuce on each plate; top with scallop mixture and toss 2 or 3 times to lightly combine; serve.