Tangy Scallops with Chinese Noodles

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

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)

Directions

  1. 1 Cut noodles into 4-inch pieces. Cook noodles as directed on package. Drain; cover to keep warm.
  2. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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