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.

Yield: 6 servings (serving size: about 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 308
  • Calories from fat: 29%
  • Fat: 10g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 3g
  • Protein: 18g
  • Carbohydrate: 38.6g
  • Fiber: 6g
  • Cholesterol: 25mg
  • Iron: 2.8mg
  • Sodium: 447mg
  • Calcium: 40mg


  • 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


  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.
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