Title: Noodle Fish Salad
Categories: Italian4
Yield: 4 servings

12 oz Chinese egg noodles
1 tb Sesame oil
12 oz Uncooked jumbo prawns;
-shelled
8 oz Baby queen scallops; patted
-dry
8 oz Squid tubes; cut into rings
2 Cloves garlic; crushed with
-salt
2 tb Cashew nuts; roughly chopped
2 Red chillies; finely diced
2 Limes; juice of
2 tb Coriander; chopped
1 tb Dried shrimp; ground to a
-powder

Cook noodles in boiling water according to instructions, drain, refresh
with cold water and reserve. Heat oil in a frying pan and cook the prawns
over a fierce heat for two minutes, add the scallops and squid and cook for
another minute. Allow to cool slightly. Combine noodles, shellfish and the
remaining ingredients and serve in a deep bowl at room temperature.

Per serving: 42 Calories (kcal); 3g Total Fat; (64% calories from fat);
trace Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates

Recipe by: Josceline Dimbleby, The Sunday Telegraph Mag.

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