Thai Noodles with Pork and Scallops

Black bean sauce can be found in specialty-food shops or in the Asian sections of many supermarkets. Brown bean sauce or bean sauce also will work.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 329
Caloriesfromfat 22 %
Fat 7.9 g
Satfat 1.7 g
Monofat 2.9 g
Polyfat 2.3 g
Protein 27 g
Carbohydrate 37 g
Fiber 3.4 g
Cholesterol 48 mg
Iron 2.5 mg
Sodium 554 mg
Calcium 88 mg


Bean sauce:
3 tablespoons black bean sauce
3 tablespoons hoisin sauce
1 tablespoon fish sauce
2 teaspoons brown sugar
1 1/2 teaspoons vegetable oil
3 cups thinly sliced onion
1 1/2 teaspoons sesame oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 cup chopped green onions
8 ounces boned pork loin, cut into 1/2-inch pieces
1 pound bay scallops
Remaining ingredients:
3 cups hot cooked linguine (about 6 ounces uncooked pasta)
1/4 cup chopped fresh cilantro
2 tablespoons finely chopped unsalted, dry-roasted peanuts
2 tablespoons rice wine vinegar


To prepare bean sauce, combine first 4 ingredients in a small bowl; set aside.

To prepare stir-fry, heat vegetable oil in a large nonstick skillet over medium-high heat. Add sliced onion, and sauté 6 minutes or until golden brown. Remove onion from skillet; keep warm.

Heat sesame oil in skillet over medium-high heat. Add ginger, pepper, and garlic, and cook 1 minute. Add green onions, and sauté 2 minutes or until onions are soft. Add pork, and sauté 5 minutes. Add scallops, and sauté 3 minutes or until scallops are done.

Return the sliced onion to skillet, and stir in bean sauce. Cook 1 minute or until mixture is thoroughly heated. Place pork mixture in a large bowl. Add the pasta, and toss well. Stir in the chopped cilantro, peanuts, and vinegar.

October 1998
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