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Pan-Fried Noodles with Scallops

Yield 6 servings (serving size: about 1 1/4 cups)
Pat noodles and scallops dry with paper towels to remove excess moisture before pan-frying. They'll be nicely crisp.


  • 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

Nutrition 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

How to Make It

  1. Cook noodles according to package directions, omitting salt and fat. Drain well. Pat noodles dry with paper towels; set aside.

  2. 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.

  3. 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.

  4. 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.