Scallops and Rice Noodles
- 1/2 tablespoon ginger
- 3 tablespoons soy sauce
- 1/3 cup chili sauce
- 1/4 cup ketchup
- 1/2 cup brown sugar
- 3/4 teaspoon garlic salt
- 1/3 cup clam juice, as needed
- 1/2 cup vegetable oil, plus 2 more cups for frying noodles
- 24 dry scallops
- 2 teaspoons cornstarch
- Salt and freshly ground black pepper
- 7 carrots, cut into thin sticks
- 1/4 cup sweet red pepper strips
- 1/4 cup broccoli florets
- 2 onions, finely chopped
- 1 pound rice noodles
- Sliced lemons, for serving
Into a bowl, mix together ginger, soy sauce, chili sauce, ketchup, brown sugar, garlic salt and 1/3 cup clam juice, until smooth. Reserve. Preheat a wok with 2 tablespoons of the oil. Coat scallops with cornstarch and add to the wok. Stir-fry scallops for approximately 1 minute and sprinkle with salt and pepper, to taste. Stir in reserved ginger mixture cook for 1 to 2 minutes more. Remove scallops from sauce arrange on a serving dish. Reserve the sauce separately.
Heat the remaining 1 tablespoon oil in the wok and add the carrot sticks, sweet pepper strips, broccoli florets and chopped onions for 4 to 6 minutes or until brown. Season with salt and pepper, to taste. Keep warm, in the wok.
In another wok or deep pan, deep-fry rice noodles in 2 cups hot oil, for 3 minutes. Drain noodles. Arrange noodles in a bowl or on a plate, top with cooked vegetables and finish with scallops. If desired, mix a little more clam juice to the sauce, before pouring over the scallops and noodles. Serve with lemon slices.
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