Directions:
- In a small bowl, mix the first seven ingredients until smooth. Cook vermicelli according to package directions.
- Meanwhile, in a large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Add scallops and shrimp; stir-fry 3-4 minutes or until scallops are firm and opaque and shrimp turn pink. Remove from pan.
- Stir-fry peppers, snap peas, garlic and ginger in remaining olive oil 3-5 minutes or just until vegetables are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.
- Return seafood to pan; heat through. Stir in sesame oil. Drain vermicelli; add to pan and toss to combine. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 443.1 Kcal (1855 kJ) | ||
| Calories from fat | 108.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.07g | 19% | |
|---|---|---|---|
| Cholesterol | 37.41mg | 12% | |
| Sodium | 1624.98mg | 68% | |
| Potassium | 329.14mg | 7% | |
| Total Carbs | 67.19g | 22% | |
| Sugars | 12.87g | 51% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 13.16g | 26% | |
| Vitamin C | 62.5mg | 104% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 38.8mg | 216% | |
| Calcium | 63.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 162.82 Kcal (682 kJ) | ||
| Calories from fat | 39.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 19% | |
|---|---|---|---|
| Cholesterol | 13.75mg | 12% | |
| Sodium | 597.11mg | 68% | |
| Potassium | 120.94mg | 7% | |
| Total Carbs | 24.69g | 22% | |
| Sugars | 4.73g | 51% | |
| Dietary Fiber | 1.48g | 16% | |
| Protein | 4.84g | 26% | |
| Vitamin C | 23mg | 104% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 14.3mg | 216% | |
| Calcium | 23.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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