Spicy Chinese Noodle and Seafood Salad
Yields 24 portions
Serving Size 1 1/2 C
1 tsp. Salt (optional)
2 lb Chinese Instant noodles
2 lb Scallops, cooked and drained
2 lb Shrimp, cooked and drained
7 oz Snow Peas
3 Large Carrots, shredded
1 lb Bean Sprouts, rinsed
1/4 C Whole Flaxseed, toasted
1/4 C Canola Seed, toasted
1 oz Finely Sliced Green Onions
Dressing  
1 1/2 C Tomato Clam Juice
1/2 C Canola Oil
1/2 C Rice Vinegar
7 tsp. Oyster Sauce
1/3 C Soy Sauce
3 Tbs. Granulated Sugar
3 Cloves Garlic, crushed
2 tsp. Grated Fresh Ginger
3/4 tsp. Red Chili Pepper Flakes
1/2 tsp. Sesame Oil
• If desired, add salt to boiling water. Cook noodles according to package instructions. Drain, allow to cool. Place in a large bowl.

• Add scallops and shrimp to cooled noodles.

• Steam snow peas 3 minutes; run under cold water to cool. Add to noodles along with carrots, bean sprouts, flaxseed and canola seed. Toss.

• To prepare dressing; in a container with a tight fitting lid, combine juice, canola oil, rice vinegar, oyster sauce, soy sauce, sugar, garlic, ginger, red chili pepper flakes and sesame oil. Shake well.

• Pour dressing over salad and toss again.

• Garnish with green onions.