Recipe courtesy of Sam Choy

Gingered Scallops with Colorful Soba Noodles

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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1 1/2 tablespoons dry white wine

1 1/2 tablespoons orange juice

1 tablespoon minced ginger

1 tablespoon minced red bell pepper

1 tablespoon minced yellow bell pepper

1 tablespoon chopped fresh basil leaves

1 tablespoon minced cilantro leaves

1/2 teaspoon sugar

Salt and white pepper

Pasta Mixture:

1/2 pound soba (Japanese thin brown wheat noodles)

12 fresh spinach leaves

1/2 cup julienned carrots

1/2 cup julienned red bell pepper

1/2 cup julienned zucchini

12 fresh basil leaves

1 tablespoon minced cilantro

1 tablespoon soy sauce

1 tablespoon olive oil

1 teaspoon sesame seed oil

1 teaspoon minced garlic

2 teaspoons canola oil

1 1/2 pounds scallops


  1. In a bowl, combine marinade ingredients and marinate scallops while you prep the rest of the ingredients.
  2. Cook soba according to package directions; drain. In a large mixing bowl, combine soba with remaining pasta mixture ingredients. Toss like a Caesar salad.
  3. In a skillet, heat oil over medium heat and saute scallops 1 1/2 minutes on each side; do not overcook. Pour scallops and juices right over soba.