CHINESE SCALLOP NOODLES RECIPES

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CHINESE XO SCALLOPS WITH NOODLES RECIPE FOODIE GUIDE ...



Chinese XO Scallops with Noodles Recipe foodie guide ... image

This is a quick and easy meal that can be rustled up in 15 minutes. It's based around one delicious ingredient, XO sauce, a spicy seafood sauce from Hong Kong...

Yield 1 serving

Number Of Ingredients 8

10 or so medium-sized frozen scallops (the ones I bought had instructions to cook from frozen). You can of course use fresh scallops, which will take less time to cook
1 medium-sized leek
2 cloves of garlic
2 slices of fresh ginger
sea salt and freshly ground white pepper
2 teaspoons of XO sauce
2 tablespoons of vegetable oil
noodles (I used easy cook ones that cook really quickly, but you can use any type you like)

Steps:

  • Boil water for the noodles in a saucepan. Heat a frying pan and add some vegetable oil. Finely chop the leek, and crush and chop the garlic, and the ginger, then start frying. Add the scallops (according to the instructions, they need to be cooked for 9 minutes if frozen). Season with sea salt and white pepper and keep tossing and stirring so that nothing sticks to the pan. Add noodles to saucepan and drain when cooked. Add noodles to scallops, add the XO sauce and mix well until noodles are covered with the XO sauce. Serve immediately!

PAN-FRIED NOODLES WITH SCALLOPS RECIPE | MYRECIPES



Pan-Fried Noodles with Scallops Recipe | MyRecipes image

Pat noodles and scallops dry with paper towels to remove excess moisture before pan-frying. They'll be nicely crisp.

Provided by Bruce Weinstein and Mark Scarbrough

Yield 6 servings (serving size: about 1 1/4 cups)

Number Of Ingredients 12

8 ounces uncooked Chinese egg noodles
1 pound large sea scallops, cut in half horizontally
¼ 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

Steps:

  • Cook noodles according to package directions, omitting salt and fat. Drain well. Pat noodles dry with paper towels; set aside.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 308 calories, CarbohydrateContent 38.6 g, CholesterolContent 25 mg, FatContent 10 g, FiberContent 6 g, ProteinContent 18 g, SaturatedFatContent 1.4 g, SodiumContent 447 mg

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