Pan Fried Noodles With Scallops

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 8 ounces chinese egg noodles
• 1 lb large scallop, cut in half
• 1/4 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

Recipe

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