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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 22%
  • Fat: 7.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 2.3g
  • Protein: 27g
  • Carbohydrate: 37g
  • Fiber: 3.4g
  • Cholesterol: 48mg
  • Iron: 2.5mg
  • Sodium: 554mg
  • Calcium: 88mg


  • Bean sauce:
  • 3 tablespoons black bean sauce
  • 3 tablespoons hoisin sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • Stir-fry:
  • 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


  1. To prepare bean sauce, combine first 4 ingredients in a small bowl; set aside.
  2. 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.
  3. 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.
  4. 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.
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