Rainbow Glass Noodle Salad

• 1 red onion julienned
• 1 yellow pepper julienned
• 1 red pepper julienned
• 1 yellow zucchini baby, julienned
• 1 zucchini baby green, julienned
• 4 noodles servings of Korean sweet potato
• 20 scallops smalls
• 20 squid rings
• oil flavorless, like grapeseed
• 1/4 cup rice wine vinegar
• 1/4 cup mirin
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 1/2 cup soy sauce
• chili flakes to taste
• toasted sesame seeds
• basil
• kimchi

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. In the same water, cook the noodles until done: springy but not chewy. Strain and run under cold water. Drain in the fridge.
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. When cooled, mix in the noodles, seafood, and the sauce. Refrigerate until thoroughly cooled. Garnish and serve.

red onion, yellow pepper, red pepper, zucchini, zucchini, noodles, smalls, rings, oil, rice wine vinegar, mirin, sesame oil, brown sugar, soy sauce, chili flakes, sesame seeds, basil

Taken from www.yummly.com/recipe/Rainbow-Glass-Noodle-Salad-1667945 (may not work)