Pan Fried Noodles With Scallops |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I have not yet tried this recipe. It looks great but I have been wondering about the nutritional content. Let me know if you try it out before me! Ingredients:
8 ounces chinese egg noodles |
1 lb large scallop, cut in half |
1/4 cup yellow cornmeal |
3 tablespoons peanut oil |
2 teaspoons dark sesame oil |
1 cup green onion, chopped |
1 teaspoon ginger, minced |
3 garlic cloves, minced |
3 tablespoons low sodium soy sauce |
3 tablespoons rice wine vinegar |
3 tablespoons oyster sauce |
1 tablespoon toasted sesame seeds |
Directions:
1. Cook noodles as indicated on package, and drain well. I use a salad spinner to get noodles dry enough for stir-fry, I imagine this would work here as well.
2. Place corn meal in a small dish and coat the well dried scallops with it.
3. Heat 1 TBS of the peanut oil in a skillet and add the scallops. Cook 3 minutes on each side until or until they are golden brown. Remove from pan, but keep warm.
4. Heat remaining 2 TBS of peanut oil in the skillet and add noodles, patting them into an even layer. Cook them 3 minutes or until brown, shaking the pan occasionally, turn noodles and cook another 3 minutes until browned. Put noodles on serving platter.
5. Heat sesame oil add green onions, ginger and garlic, stir fry 2 minutes.
6. Stir in soy sauce, vinegar and oyster sauce and cook 1 minute, just to heat through. Drizzle the sauce over the noodles and place scallops on top.
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