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Saifun Noodle Pasta with Scallop

  Chicken broth 60 Milliliter (1/4 Cup)
  Garlic 2 Clove (10 gm), chopped
  Grated fresh ginger 1 Tablespoon
  Peanut oil 1 Tablespoon
  Sesame oil 1⁄2 Teaspoon
  Bay scallops 1⁄2 Pound (225 Grams)
  Chopped green onions 113 Gram (1/2 Cup)
  Peas 113 Gram (1/2 Cup)
  Bean thread noodles 6 Ounce (1 Package Or 170 Grams)
  Riesling 2 Tablespoon
  Hot pepper oil 1⁄2 Teaspoon
  Chopped fresh cilantro 1 Teaspoon (For Garnish)

In a saucepan or in the microwave, bring chicken stock to a boil.
In a saucepan, saute garlic and ginger in peanut and sesame oil until soft.
Add seafood and saute quickly for 3 minutes.
Add green onions and peas and remove from heat.
Bring chicken stock to a boil, add noodles and Riesling and cook for 3 to 5 minutes.
Bean threads cook very quickly, so be careful not to overcook.
When noodles are tender, toss in scallops, green onions, and peas, and garnish with cilantro.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.1 (14 votes)

1 Comment

Delilah Lisa's picture
do I have to soak and cut the saifun before cooking them in the chicken stock and wine? this recipe sounds as close to the way my daddy used to cook saifun - minus the scallops which I love. we live in New Orleans so we used local catch.
Saifun Noodle Pasta With Scallop Recipe