Pan-Fried Noodles with Scallops |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pat noodles and scallops dry with paper towels to remove excess moisture before pan-frying. They'll be nicely crisp. Ingredients:
8 ounces uncooked chinese egg noodles |
1 pound large sea scallops, cut in half horizontally |
1/4 cup yellow cornmeal |
3 tablespoons peanut oil, divided |
2 teaspoons dark sesame oil |
1 cup chopped green onions |
1 teaspoon minced peeled fresh ginger |
3 garlic cloves, minced |
3 tablespoons low-sodium soy sauce |
3 tablespoons rice wine vinegar |
3 tablespoons oyster sauce |
1 teaspoon toasted sesame seeds |
Directions:
1. Cook noodles according to package directions, omitting salt and fat. Drain well. Pat noodles dry with paper towels; set aside.
2. Pat scallops dry with paper towels. Place cornmeal in a shallow dish; dredge scallops in cornmeal. Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until browned. Remove from pan; cover and keep warm.
3. Heat remaining 2 tablespoons peanut oil in pan over medium-high heat. Add noodles; pat into an even layer in pan. Cook 3 minutes or until browned, shaking pan occasionally. Carefully turn the noodles over in sections; cook 3 minutes or until browned, shaking pan occasionally. Place browned noodles on a platter.
4. Heat sesame oil in pan over medium-high heat. Add green onions, ginger, and garlic; stir-fry 2 minutes. Stir in soy sauce, vinegar, and oyster sauce; cook 1 minute or until thoroughly heated. Drizzle sauce over noodles; top with scallops. Sprinkle with sesame seeds.
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