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


  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.
Substitute vermicelli for ramen noodles.
This recipe appears in: Asian
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