Scallops and Rice Noodles Recipe

Name: Scallops and Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon ginger; 3 tablespoons soy sauce; 1/3 cup chili sauce; 1/4 cup ketchup; 1/2 cup brown sugar; 3/4 teaspoon garlic salt; 1/3 cup clam juice, as needed; 1/2 cup vegetable oil, plus 2 more cups for frying noodles; 24 dry scallops; 2 teaspoons cornstarch; Salt and freshly ground black pepper; 7 carrots, cut into thin sticks; 1/4 cup sweet red pepper strips; 1/4 cup broccoli florets; 2 onions, finely chopped; 1 pound rice noodles; Sliced lemons, for serving

Servings: persons

1/2 tablespoon ginger
3 tablespoons soy sauce
1/3 cup chili sauce
1/4 cup ketchup
1/2 cup brown sugar
3/4 teaspoon garlic salt
1/3 cup clam juice, as needed
1/2 cup vegetable oil, plus 2 more cups for frying noodles
24 dry scallops
2 teaspoons cornstarch
Salt and freshly ground black pepper
7 carrots, cut into thin sticks
1/4 cup sweet red pepper strips
1/4 cup broccoli florets
2 onions, finely chopped
1 pound rice noodles
Sliced lemons, for serving

1
Into a bowl, mix together ginger, soy sauce, chili sauce, ketchup, brown sugar, garlic salt and 1/3 cup clam juice, until smooth.
2
Reserve.
3
Preheat a wok with 2 tablespoons of the oil.
4
Coat scallops with cornstarch and add to the wok.
5
Stir-fry scallops for approximately 1 minute and sprinkle with salt and pepper, to taste.
6
Stir in reserved ginger mixture cook for 1 to 2 minutes more.
7
Remove scallops from sauce arrange on a serving dish.
8
Reserve the sauce separately.
9
Heat the remaining 1 tablespoon oil in the wok and add the carrot sticks, sweet pepper strips, broccoli florets and chopped onions for 4 to 6 minutes or until brown.
10
Season with salt and pepper, to taste.
11
Keep warm, in the wok.
12
In another wok or deep pan, deep-fry rice noodles in 2 cups hot oil, for 3 minutes.
13
Drain noodles.
14
Arrange noodles in a bowl or on a plate, top with cooked vegetables and finish with scallops.
15
If desired, mix a little more clam juice to the sauce, before pouring over the scallops and noodles.
16
Serve with lemon slices.

925

kcal

Calories

Fat

142

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 17 ingredients. The key ingredients include: 1/2 tablespoon ginger, 3 tablespoons soy sauce, 1/3 cup chili sauce, 1/4 cup ketchup, and more.

Yes, Scallops and Rice Noodles 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.

Scallops and Rice Noodles

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