Pan-Fried Noodles with Scallops

Pat noodles and scallops dry with paper towels to remove excess moisture before pan-frying. They'll be nicely crisp.


6 servings (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 308
Caloriesfromfat 29 %
Fat 10 g
Satfat 1.4 g
Monofat 3.8 g
Polyfat 3 g
Protein 18 g
Carbohydrate 38.6 g
Fiber 6 g
Cholesterol 25 mg
Iron 2.8 mg
Sodium 447 mg
Calcium 40 mg


8 ounces uncooked Chinese egg noodles
1 pound large sea scallops, cut in half horizontally
1/4 cup yellow cornmeal
3 tablespoons peanut oil, divided
2 teaspoons dark sesame oil
1 cup chopped green onions
1 teaspoon minced peeled fresh ginger
3 garlic cloves, minced
3 tablespoons low-sodium soy sauce
3 tablespoons rice wine vinegar
3 tablespoons oyster sauce
1 teaspoon toasted sesame seeds


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. 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. 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.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

November 2004
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