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1
Heat a large pot of water for noodles.
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2
When water boils, salt it and add pasta to cook to al dente or with a bite to it.
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3
While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil.
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4
Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it.
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5
Whisk soy into peanut butter, then stir in pumpkin and curry paste.
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6
The sauce will be very thick.
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7
Turn down the heat to low.
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8
Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat.
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9
Adjust salt, to taste.
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10
Heat a small to medium skillet over high heat.
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11
Pour the five-spice powder onto a plate with some salt.
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12
Press both sides of the shrimp and scallops into the powder.
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13
Add 3 tablespoons of remaining oil to hot skillet.
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14
Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque.
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15
Remove shrimp to a plate and set aside.
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16
Add another 3 tablespoons of oil to the skillet and heat back up to smoking.
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17
Add the scallops and sear on both sides until opaque.
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18
Remove scallops and add to the plate of shrimp.
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19
Drain pasta and return pasta to the pot.
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20
Add the curry-pumpkin sauce and toss thoroughly.
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21
Serve noodles on 4 plated and top with scallions and seafood.
