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.

  • 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)
  • 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.
  • 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.
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