Dinner

Pan-Fried Noodles with Scallops

Name: Pan-Fried Noodles with Scallops
Total time: 45 min
Yield: 6 servings
Ingredients: 2 teaspoons dark sesame oil; 8 ounces uncooked Chinese egg noodles; 1 teaspoon minced peeled fresh ginger; 3 garlic cloves, minced; 1 cup chopped green onions; 3 tablespoons low-sodium soy sauce; 3 tablespoons oyster sauce; 3 tablespoons peanut oil, divided; 3 tablespoons rice wine vinegar; 1 pound large sea scallops, cut in half horizontally; 1 teaspoon toasted sesame seeds; 1/4 cup yellow cornmeal

5 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves6

Per Serving$1.90

Photo coming soon

The recipe Pan-Fried Noodles with Scallops can be made in roughly 45 minutes. This recipe serves 6. One portion of this dish contains around 13g of protein, 10g of fat, and a total of 236 calories. For $1.9 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals.

Dairy Free Pescatarian Lunch Onions Eggs Cornmeal

Method:

1
Cook noodles according to package directions, omitting salt and fat.
2
Drain well. Pat noodles dry with paper towels; set aside.
3
Pat scallops dry with paper towels.
4
Place cornmeal in a shallow dish; dredge scallops in cornmeal.
5
Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat.
6
Add scallops; cook 3 minutes on each side or until browned.
7
Remove from pan; cover and keep warm.
8
Heat remaining 2 tablespoons peanut oil in pan over medium-high heat.
9
Add noodles; pat into an even layer in pan. Cook 3 minutes or until browned, shaking pan occasionally. Carefully turn the noodles over in sections; cook 3 minutes or until browned, shaking pan occasionally.
10
Place browned noodles on a platter.
11
Heat sesame oil in pan over medium-high heat.
12
Add green onions, ginger, and garlic; stir-fry 2 minutes. Stir in soy sauce, vinegar, and oyster sauce; cook 1 minute or until thoroughly heated.
13
Drizzle sauce over noodles; top with scallops.
14
Sprinkle with sesame seeds.