Ingredients

• 120g dried green tea noodles or soba noodles
• 2 teaspoons soy sauce
• 1 tablespoon olive oil
• 1 carrot, peeled, cut into matchsticks
• 1/2 red capsicum, deseeded, thinly sliced
• 1/2 green capsicum, deseeded, thinly sliced
• 1/2 red onion, thinly sliced
• 3-4 teaspoons fish sauce
• 16 scallops, without roe
• 8 slices smoked salmon
• 2 x 170g cans crab meat, drained

Dressing

• 1/2 bunch fresh coriander, chopped
• 1 small fresh red chilli, deseeded, coarsely chopped
• 1 tablespoon finely grated ginger
• 1 garlic clove, coarsely chopped
• 1 tablespoon fresh lime juice
• 2 tablespoons olive oil

Method

• Step 1 To make the dressing, place the coriander, chilli, ginger, garlic and lime juice in the bowl of a food processor and process until finely chopped. Transfer to a bowl. Stir in the oil. Cover and place in fridge for 2 hours to develop the flavours.
• Step 2 Cook the noodles following packet directions or until tender. Drain and return to pan. Add the soy sauce and toss until well combined.
• Step 3 Heat half the oil in a frying pan over medium heat. Add the carrot, combined capsicum and onion and cook, stirring, for 4 minutes or until the carrot softens. Stir in the fish sauce. Transfer to a plate.
• Step 4 Heat 1 teaspoon of remaining oil in the pan over high heat. Add half the scallops and cook for 1 minute each side or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining oil and scallops, reheating the pan between batches.
• Step 5 Place 1 salmon slice in the centre of 1 serving plate. Place a clean can, with both ends removed, on top. Fill the can with one-eighth of the noodles, then one-eighth of the crab meat and one-eighth of the carrot mixture to make a stack. Use the back of a spoon to press down. Remove can. Repeat with remaining salmon, noodles, crab and vegetable mixture to make 8 stacks.
• Step 6 Divide the scallops among the stacks. Drizzle over the dressing to serve.