This 20-minute stir-fry features scallops, snow peas, and egg noodles. This dish is easy and perfect for weeknight meals.
1 tablespoon vegetable oil
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 pound large sea scallops, halved crosswise
8 ounces snow peas
1/2 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons chopped green onions
About 6 oz. thin dried Asian egg or wheat noodles, cooked as package directs
How to Make It
In a large wok or nonstick frying pan, heat oil over medium-high heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add scallops and stir to coat with garlic mixture, then cook 1 minute. Mix in snow peas and cook 1 minute. Stir in broth and soy sauce and cook just until simmering. Sprinkle with green onions and mix with noodles.
Note: Nutritional analysis is per serving.
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This is an outstanding and extremely flexible recipe. It can be made with shrimp or other meats and broccoli or other vegetables suitable to Asian cuisine can be substituted for the snow peas. I've also used the buckwheat Soba noodles with this recipe, instead of the noodles specified. In short, this recipe is a handy template for an Asian style noodle dish with vegetables and fish or meat which can be taken just about any direction you care to, and with a wide range of ingredients.
If you're making this dish for the first time, by all means stick with the recipe as shown - just be careful to get the delicate, thin snow peas, not the big, hearty variety which is sometimes available. Also be sure not to overcook the snow peas, they are best when they are tender crisp and bright green, not when they've been cooked until dark green. Once you're ready to start experimenting, try substituting some small shrimp for the scallops. Shrimp cook quickly and make a dish which is as good or better than the scallops. If you don't like snow peas, try broccoli, just cut it up so that the pieces are small and will stir fry easily.
The noodle base was really tasty and had some good flavor, but I was a but unsure of the other ingredients. I think I overcooked the scallops slightly, so that was my error, but the snow peas got to be too much after a bit.
I think I'd try this recipe again with just the noodle component, and then using other ingredients besides the scallops and snow peas.
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