Ingredients
- 8 oz uncooked Chinese egg noodles
- 1 lb large sea scallops, cut in half horizontally
- 1/4 cup yellow cornmeal
- 3 Tbs peanut oil, divided
- 2 tsp dark sesame oil
- 1 cup chopped green onions
- 1 tsp minced peeled fresh ginger
- 3 garlic cloves, minced
- 3 Tbs low-sodium soy sauce
- 3 Tbs rice wine vinegar
- 3 Tbs oyster sauce
- 1 tsp toasted sesame seeds
- Servings: 6
- Nutrition Facts
- Serving size: 1/6 of a recipe (6.2 ounces).
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 348.02
- Calories From Fat (31%) 109.44
- % Daily Value
- Total Fat 13g 20%
- Saturated Fat 1.93g 10%
- Cholesterol 61.05mg 20%
- Sodium 681.44mg 28%
- Potassium 497.42mg 14%
- Total Carbohydrates 40.63g 14%
- Fiber 2.63g 11%
- Sugar 0.96g
- Protein 20.22g 40%
- Reviews
- 4 stars - Got some fresh scallops at the Farmer's Market and made this because I happened to have everything on hand that it called for. Invited a neighbor to share it with me. We both enjoyed it. - ME 9/17/2011
Preparation
Step 1
1. Cook noodles according to package directions, omitting salt and fat. Drain well. Pat noodles dry with paper towels; set aside. 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. Heat remaining 2 tablespoons peanut oil in pan over medium-high heat.
2. 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.
3. Place browned noodles on a platter. 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.