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:
- Cook noodles in lightly salted boiling water according to package directions.
- 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.
- 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
