Tangy Scallops with Chinese Noodles

Dinner ready in just 30 minutes! Enjoy tangy scallops with stir-fry veggies and Chinese noodles. Perfect if you love Asian cuisine.

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  • prep time 30 min
  • total time 30 min
  • ingredients 11
  • servings 4
 

Ingredients

8
oz. fresh Chinese noodles (from 16-oz. pkg.) or 8 oz. uncooked vermicelli
1
cup chicken broth
1/3
cup dry sherry
1/4
cup oyster sauce
2
tablespoons cornstarch
2
tablespoons honey
1
tablespoon soy sauce
1/8
to 1/4 teaspoon crushed red pepper flakes
3/4
lb. scallops, cut in half if large, rinsed and drained
2
tablespoons water
2
(9-oz.) pkg. (7 cups) fresh stir-fry vegetables (broccoli, green cabbage, carrots and snow pea pods)

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LOCATION

Steps

  • 1 Cut noodles into 4-inch pieces. Cook noodles as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, in small bowl, combine broth, sherry, oyster sauce, cornstarch, honey, soy sauce and red pepper flakes; blend well. Add scallops; stir until coated. Set aside.
  • 3 In large skillet or wok, combine water and vegetables. Cover; cook over medium-high heat for 5 to 7 minutes or until crisp-tender.
  • 4 Add scallop mixture; cook and stir 1 to 2 minutes or until scallops are opaque and sauce is bubbly and thickened. Stir in cooked noodles; mix well. Cook until thoroughly heated.
  • 1 Cut noodles into 4-inch pieces. Cook noodles as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, in small bowl, combine broth, sherry, oyster sauce, cornstarch, honey, soy sauce and red pepper flakes; blend well. Add scallops; stir until coated. Set aside.
  • 3 In large skillet or wok, combine water and vegetables. Cover; cook over medium-high heat for 5 to 7 minutes or until crisp-tender.
  • 4 Add scallop mixture; cook and stir 1 to 2 minutes or until scallops are opaque and sauce is bubbly and thickened. Stir in cooked noodles; mix well. Cook until thoroughly heated.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
30mg
30%;
Sodium
1520mg
1520%;
Total Carbohydrate
69g
69%
(Dietary Fiber
5g
5%
  Sugars
16g
16%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
150%;
Vitamin C
45%;
Calcium
10%;
Iron
25%;
Exchanges:
2 Starch; 2 Fruit; 4 Other Carbohydrate; 1 1/2 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.