Tender scallops pair beautifully with fragrant ginger, garlic and a bounty of colorful vegetables in this cleaned-up version of the popular Chinese take-out dish.
8 oz soba noodles (aka buckwheat noodles)
1/2 cup low-sodium chicken broth
2 tsp arrowroot powder
2 tsp low-sodium tamari
1 tsp Asian sesame oil
1 tbsp safflower oil
1 large clove garlic, thinly sliced
2 tbsp peeled and minced fresh ginger
1 small yellow onion, cut into thin wedges
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
4 oz shiitake mushrooms, stemmed and halved
1 lb sea scallops
4 oz baby spinach
1/2 cup frozen shelled edamame, thawed
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.
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