Pan-Fried Noodles With Scallops Recipe

Name: Pan-Fried Noodles With Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pan-Fried Noodles With Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Noodles With Scallops

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