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 Chinese egg noodles; 1 lb large scallop, cut in half; ¼ cup yellow cornmeal; 3 tablespoons peanut oil; 2 teaspoons dark sesame oil; 1 cup green onion, chopped; 1 teaspoon ginger, minced; 3 garlic cloves, minced; 3 tablespoons low sodium soy sauce; 3 tablespoons rice wine vinegar; 3 tablespoons oyster sauce; 1 tablespoon toasted sesame seeds

Servings: persons

8 ounces Chinese egg noodles
1 lb large scallop, cut in half
¼ cup yellow cornmeal
3 tablespoons peanut oil
2 teaspoons dark sesame oil
1 cup green onion, chopped
1 teaspoon ginger, minced
3 garlic cloves, minced
3 tablespoons low sodium soy sauce
3 tablespoons rice wine vinegar
3 tablespoons oyster sauce
1 tablespoon toasted sesame seeds

1
Cook noodles as indicated on package, and drain well.
2
I use a salad spinner to get noodles dry enough for stir-fry, I imagine this would work here as well.
3
Place corn meal in a small dish and coat the well dried scallops with it.
4
Heat 1 TBS of the peanut oil in a skillet and add the scallops.
5
Cook 3 minutes on each side until or until they are golden brown.
6
Remove from pan, but keep warm.
7
Heat remaining 2 TBS of peanut oil in the skillet and add noodles, patting them into an even layer.
8
Cook them 3 minutes or until brown, shaking the pan occasionally, turn noodles and cook another 3 minutes until browned.
9
Put noodles on serving platter.
10
Heat sesame oil add green onions, ginger and garlic, stir fry 2 minutes.
11
Stir in soy sauce, vinegar and oyster sauce and cook 1 minute, just to heat through.
12
Drizzle the sauce over the noodles and place scallops on top.

475

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 Chinese egg noodles, 1 lb large scallop, cut in half, ¼ cup yellow cornmeal, 3 tablespoons peanut oil, 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