YIELD Makes 4 servings
|6||ounces uncooked ramen noodles|
|1||tablespoon olive oil|
|1||pound asparagus, cut into 1-inch pieces|
|1||red bell pepper, cut into thin rings|
|3||green onions, chopped|
|1||large clove garlic, minced|
|1||pound sea scallops, halved crosswise|
|2||tablespoons soy sauce|
|1||teaspoon hot pepper sauce|
|1||teaspoon sesame oil|
|Juice of 1/2 lime|
- Cook noodles in lightly salted boiling water according to package directions.
- Meanwhile, heat olive oil in wok or large skillet over high heat. Add asparagus, bell pepper, green onions and garlic; stir-fry 2 minutes. Add scallops; stir-fry until scallops turn opaque.
- Stir in soy sauce, hot pepper sauce, sesame oil and lime juice. Add noodles; heat through, stirring occasionally.
Substitute vermicelli for ramen noodles.
This recipe appears in: Asian
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