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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