Scallops with Garlic Chili Stir-Fry Rice Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
16 oz Scallops, raw2 cup sugar snap peas,fresh1 cup carrots, julienned (used pre-cut carrots)1/2 tsp Garlic powder (optional)1/4 tsp fresh ground black Pepper1 package Thai Pavilion Garlic Chili Stir Fry Rice Noodles with Sauce1 tbsp oil (I use grapeseed oil but any other can be used)
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.
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.
Nutritional Info 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
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