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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 332.6
  • Total Fat: 9.9 g
  • Cholesterol: 24.9 mg
  • Sodium: 559.2 mg
  • Total Carbs: 41.5 g
  • Dietary Fiber: 5.9 g
  • Protein: 18.5 g

View full nutritional breakdown of Scallops with Garlic Chili Stir-Fry Rice Noodles calories by ingredient
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Scallops with Garlic Chili Stir-Fry Rice Noodles

Submitted by: GLORYB71

Introduction

Inspired by the spicy scallop recipes and scallop stir-fry recipes. This is really spicy. Other meats can easily be substituted. Inspired by the spicy scallop recipes and scallop stir-fry recipes. This is really spicy. Other meats can easily be substituted.
Number of Servings: 3

Ingredients

    16 oz Scallops, raw
    2 cup sugar snap peas,fresh
    1 cup carrots, julienned (used pre-cut carrots)
    1/2 tsp Garlic powder (optional)
    1/4 tsp fresh ground black Pepper
    1 package Thai Pavilion Garlic Chili Stir Fry Rice Noodles with Sauce
    1 tbsp oil (I use grapeseed oil but any other can be used)

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Directions

Rinse snap peas, dry and set aside.

Rinse scallops and pat dry, season with garlic powder and fresh ground black pepper. Heat the oil medium- hot pan then sear scallops in the pan until slightly brown on each side. Remove scallops from pan and set aside.

Add the snap peas and carrots to the pan and stir fry until heated through but still crisp.

Meanwhile, cook the rice noodles according to package directions. This just involves soaking the noodles in previously boiled water for 3 minutes, then drain.

Remove the carrots and snap peas from the pan and set aside. Add the sauce that comes with the rice noodle mix and heat until hot. Decrease heat to medium, then add the drained noodles, scallops, carrots and snap peas and stir until well coated with sauce and heated through about 5-8 minutes.
Serves 2-3.

Number of Servings: 3

Recipe submitted by SparkPeople user GLORYB71.






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