YIELD Makes 4 servings

INGREDIENTS

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

PREPARATION:

  1. Cook noodles in lightly salted boiling water according to package directions.
  2. 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.
  3. Stir in soy sauce, hot pepper sauce, sesame oil and lime juice. Add noodles; heat through, stirring occasionally.
Substitution
Substitute vermicelli for ramen noodles.
This recipe appears in: Asian
You Might Also Like
Pasta Niçoise

Anyone can cook. Take this to heart the next time you embark of trying to cook authentic French cuisine. Read our recipes to find out everything you need to know.

Spinach and Mushroom Risotto

Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.

search recipes
Don't Miss