Cook noodles according to package directions. Drain well and return to pot. Cover and set aside away from heat.
Meanwhile, in a small bowl, whisk broth, arrowroot, tamari and sesame oil. Set aside.
In a wok or large skillet, heat safflower oil on medium-high. Add garlic, ginger and onion and stir-fry, stirring constantly, until fragrant but not brown, about 1 minute. Add bell peppers and mushrooms and stir-fry until tender-crisp, about 2 minutes. Add scallops and stir-fry until just opaque, about 2 more minutes. Add broth mixture, spinach and edamame and stir-fry until sauce thickens and spinach wilts, about 2 minutes. Add noodles and stir to combine. Serve immediately.
Serving Size: 2 oz soba, 4 oz scallops, 1 cup pepper-edamame mixture
With a vibrant sauce and a bit of flair in its presentation, this dish looks and tastes great for so little effort. Scallops take literally minutes to cook, making them the perfect fast food when you need a touch of elegance in a flash.
Frozen scallops and thin white fish fillets are real time-savers for busy weeknights, as they thaw in a flash and take just minutes to cook. If your fennel bulb comes with the green fronds attached, feel free to use them as a pretty garnish on the soup instead of the parsley. You can use any firm white-fleshed fish for this soup – Pacific cod is another great option.
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