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1
In a small bowl, whisk together 2 tablespoons oil, soy sauce, sambal oelek, brown sugar and lime juice.
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2
Set aside.
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3
Cook the edamame in a small pot of boiling water for 5 minutes.
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4
Using a large slotted spoon, fish out the edamame, set aside and leave the water boiling.
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5
Add the somen noodles and cook until al dente, about 5 minutes, if that.
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6
Drain and rinse under cool water.
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7
In the meantime, heat the remaining tablespoon of oil in a medium skillet over medium-high.
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8
Add the scallops and sear on both sides, about 5 minutes total.
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9
Season with a small pinch of salt and pepper.
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10
The scallops will release a lot of water, so if you need to, tip the skillet over the sink to drain the water, and return to finish searing.
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11
Remove scallops from pan and set aside.
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12
(You can always substitute gorgeous diver scallops for these baby ones.
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13
Or leave them out all together for a straight vegetarian meal.)
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14
To the pan, add the diced zucchini and pinch of salt and saute until they start to brown on both sides, 4 minutes.
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15
Add the somen noodles to the bowl with the soy dressing and toss to combine.
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16
Add the edamame, zucchini, arugula and scallops; toss to combine.
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17
Divide the noodle dish among 2 dinner bowls and garnish with sliced scallions.
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18
Serve with more fresh lime juice because ohhhh the things that will happen to you.
