SCALLOP AND SPRING VEGETABLE NOODLE STIR FRY WITH SUNNY SIDE TOPPER

I was selected as 1 of 50 bloggers to compete in the Fortune Noodle Stir-Fry Blogger Recipe Challenge.  Fortune sent each blogger several packages of their Yaki-Soba Stir Fry Noodles to create inventive and out of the box recipes and #cooklikeawokstar!  I am loving their noodles and ‘noodling’ new ways to cook with them!

I scored some beautiful fresh sea scallops and paired them with asparagus, zucchini, and shiitake mushrooms for a not-so-traditional noodle stir fry, but oh-so-delicious.  I used one of the seasoning packets (sauce base) in the Yaki-Soba Noodles to as a rub on the scallops and the flavor was outrageous.  Here is a step by step guide to how I made the dish, but you can also click any photo to get the recipe on the blog or scroll to the bottom of this post for the full recipe!

Drain and reserve the liquid from 1 pound of sea scallops.  Remove the small muscle from the side of each scallop and pat them dry with paper towels.  Lay the scallops on a cutting board and sprinkle the contents of one of the seasoning packets from the noodles over the scallops.  Roll them in the spices to fully coat. Place the seasoned scallops in a small bowl with 1 beaten egg white and 2 tablespoons of corn starch.  Toss with your hands to fully coat.

Heat 3 tablespoons of olive oil in a large deep non-stick skillet over medium high heat.  When the oil is very hot, place the scallops in the pan. Do not overcrowd them.  Cook for about 2 minutes on the first side with moving them to get a nice sear and then flip and cook for another minute until almost cooked through. Remove from the pan and set aside.

Add 2 more tablespoons of the olive oil to the pan drippings and cook 1 chopped onion, 4 cloves chopped garlic, and 1 tablespoon minced ginger for 2 minutes until fragrant.  Add 1 small zucchini cut into ½” thick half moons and 6 ounces of shiitake mushrooms, stems discarded and caps sliced to the pan and cook, stirring frequently, for 4-5 minutes until the veggies are soft and the zucchini begins to lightly brown.  Add 1 pound of asparagus, woody ends removed and stalks cut into 3-4″ pieces, and 1 more of the noodle seasoning packets to the pan and cook 1 minute more, stirring.

While the veggies cook, combine 1 tablespoon each hoisin, honey, rice vinegar, oyster sauce, and soy in a small bowl and whisk to combine.  Add the sauce to the pan and mix to coat.  Combine 1 cup of water with 1 tablespoon of cornstarch in a small bowl and stir to dissolve the cornstarch.  Add it to the pan and bring to a boil.  Cook for 1 minute, stirring, until the sauce is thick and glossy.

Add the noodles from all 3 packages and 2 chopped scallions to the pan and toss to fully coat.  Add the scallops back to the pan along with any juices that have developed and fold the scallops into the noodles until they are fully incorporated.  Reduce the heat to a simmer and cover the pan to keep warm while you prepare the eggs.

Melt the butter in a large non-stick skillet over medium heat.  When the butter is melted and bubbling, crack the eggs into the pan.  Cook for 2-3 minutes until the whites are almost set and ‘baste’ them with the butter around them in the pan until they are completely set.

Serve the noodle stir fry in bowls topped with a fried egg.  Deeeeelishhhh!!!

 

SCALLOP AND SPRING VEGETABLE NOODLE STIR FRY WITH SUNNY SIDE TOPPER

1-pound sea scallops

1, 17.76-ounce package Fortune Yaki-Soba Japanese Style Stir Fry Noodles with Seasoning Sauce Base

1 egg white, beaten

3 tablespoons corn starch, divided

5 tablespoons oil, divided

1 onion, chopped

4 cloves garlic, chopped

1 tablespoon ginger, minced

1 small zucchini, cut in half lengthwise and then cut into ½” thick half moons

6 ounces shitake mushrooms, stems discarded and caps sliced

1-pound thin asparagus, woody ends discarded and spears cut into 3” pieces

1 tablespoon hoisin

1 tablespoon honey

1 tablespoon rice wine vinegar

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 cup water

2 scallions, chopped

3 tablespoons butter

6 eggs

Remove the small muscle from the side of each scallop and pat them dry with paper towels.  Lay the scallops on a cutting board and sprinkle the contents of one of the seasoning packets from the noodles over the scallops.  Roll them in the spices to fully coat. Place the seasoned scallops in a small bowl with the beaten egg white and 2 tablespoons of the corn starch.  Toss with your hands to fully coat.

Heat 3 tablespoons of the olive oil in a large deep non-stick skillet over medium high heat.  When the oil is very hot, place the scallops in the pan. Do not overcrowd them.  Cook for about 2 minutes on the first side with moving them to get a nice sear and then flip and cook for another minute until almost cooked through. Remove from the pan and set aside.

Add the remaining 2 tablespoons of the olive oil to the pan drippings and cook the onions, garlic, and ginger for 2 minutes until fragrant.  Add the zucchini and mushrooms to the pan and cook, stirring frequently, for 4-5 minutes until the veggies are soft and the zucchini begins to lightly brown.  Add the asparagus and 1 more of the noodle seasoning packets to the pan and cook 1 minute more, stirring.

While the veggies cook, combine the hoisin, honey, rice vinegar, oyster sauce, and soy in a small bowl and whisk to combine.  Add the sauce to the pan and mix to combine.  Combine the water with the remaining tablespoon of cornstarch in a small bowl and stir to dissolve the cornstarch.  Add it to the pan and bring to a boil.  Cook for 1 minute, stirring, until the sauce is thick and glossy

Add the noodles from all 3 packages and the scallions to the pan and toss to fully coat.  Add the scallops back to the pan along with any juices that have developed and fold the scallops into the noodles until they are fully incorporated.  Reduce the heat to a simmer and cover the pan to keep warm while you prepare the eggs.

Melt the butter in a large non-stick skillet over medium heat.  When the butter is melted and bubbling, crack the eggs into the pan.  Cook for 2-3 minutes until the whites are almost set and ‘baste’ them with the butter around them in the pan until they are completely set.

Serve the noodle stir fry in bowls topped with a fried egg.  Deeeeelishhhh!!!

Check out Fortune Yakisoba Noodles at jslfoods.com and follow them at:

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