Thai Noodles with Pork and Scallops |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Black bean sauce can be found in specialty-food shops or in the Asian sections of many supermarkets. Brown bean sauce or bean sauce also will work. Ingredients:
3 tablespoons black bean sauce |
3 tablespoons hoisin sauce |
1 tablespoon fish sauce |
2 teaspoons brown sugar |
1 1/2 teaspoons vegetable oil |
3 cups thinly sliced onion |
1 1/2 teaspoons sesame oil |
2 teaspoons minced peeled fresh ginger |
1/4 teaspoon crushed red pepper |
2 garlic cloves, minced |
1 cup chopped green onions |
8 ounces boned pork loin, cut into 1/2-inch pieces |
1 pound bay scallops |
remaining ingredients |
3 cups hot cooked linguine (about 6 ounces uncooked pasta) |
1/4 cup chopped fresh cilantro |
2 tablespoons finely chopped unsalted, dry-roasted peanuts |
2 tablespoons rice wine vinegar |
Directions:
1. To prepare bean sauce, combine first 4 ingredients in a small bowl; set aside.
2. To prepare stir-fry, heat vegetable oil in a large nonstick skillet over medium-high heat. Add sliced onion, and sauté 6 minutes or until golden brown. Remove onion from skillet; keep warm.
3. Heat sesame oil in skillet over medium-high heat. Add ginger, pepper, and garlic, and cook 1 minute. Add green onions, and sauté 2 minutes or until onions are soft. Add pork, and sauté 5 minutes. Add scallops, and sauté 3 minutes or until scallops are done.
4. Return the sliced onion to skillet, and stir in bean sauce. Cook 1 minute or until mixture is thoroughly heated. Place pork mixture in a large bowl. Add the pasta, and toss well. Stir in the chopped cilantro, peanuts, and vinegar.
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