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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pan-Fried Noodles With Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions