Rainbow Glass Noodle Salad

1. 1

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

2. 2

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

3. 3

   Prepare an ice bath in the sink with a metal bowl inside. In an oiled hot wok or deep saute 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.

4. 4

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

* Per serving · 4 servings · Values may vary.