Wild scallops soy ginger Vermicelli noodle salad cups | Marine Stewardship Council
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Skillet
- Mixing bowl
- Measuring spoon
- Grater
- Plate
Ingredients
- 500g MSC certified scallops (look for the blue fish tick)
- 10-12 lettuce leaves washed and dried
- Sprinkle of black sesame seeds
- 100g Vermicelli noodles
- 30g carrot, fine thin strips
- 100g cucumbers, fine thin strips
- 50g capsicum, fine thin strips
- 60g radish, fine thin strips
- 60g purple cabbage, finely shredded
- 20g coriander, finely chopped
- 40g shallot, finely sliced
- Small piece ginger, peeled, chopped
- 100ml premium soy sauce
- 1 lemon
- 1 lime
- 1tsp fish sauce
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