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)|
|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.