Toshi's Noodles with Seared Sea Scallops

4.8
(6)
6 Reviews
2 Photos

This is one of my mom's favorite noodle dishes! I've spiced it up a bit with more chili crisp than she would normally use, but it's worth it! The thin spaghetti noodles get an Asian flare, and the mini scallops add a wonderful but subtle seafood flavor. The broccoli is cooked perfectly since it is steamed first.

Submitted by Diana71
Published on April 30, 2020
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 (8 ounce) package thin spaghetti

  • 1 (8 ounce) package broccoli florets

  • 3 tablespoons soy sauce

  • 3 tablespoons Japanese mayonnaise (such as Kewpie®)

  • 2 tablespoons chili crisp oil sauce

  • 2 teaspoons gochujang (Korean hot pepper paste)

  • 2 teaspoons white sugar

  • 1 teaspoon garlic powder

  • 1 (1 inch) piece fresh ginger, minced

  • 1 tablespoon butter

  • 2 tablespoons olive oil

  • 1 medium onion, diced

  • ½ pound small bay scallops

  • 1 green onion, chopped

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and set aside.

  2. At the same time, combine broccoli with 2 to 3 tablespoons water in a microwave-safe bowl. Cover tightly and cook on high until tender, 3 to 4 minutes. Drain any liquid and set aside.

  3. Mix soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger together in a medium bowl.

  4. Heat oil and butter in a wok over medium heat until butter is sizzling but before it turns brown. Add onion and saute for 1 minute. Add scallops; cook and stir until seared, about 3 minutes. Mix in steamed broccoli and saute for 1 to 2 minutes. Pour soy sauce mixture over top and quickly add drained spaghetti. Toss until thoroughly combined and cook until heated through, 2 to 3 minutes.

  5. Sprinkle green onion over top and serve.

Cook's Note:

If using frozen scallops, be sure to thaw them first by placing in a bowl with cold water for about 10 minutes.

Nutrition Facts (per serving)

503 Calories
25g Fat
47g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 503
% Daily Value *
Total Fat 25g 32%
Saturated Fat 5g 23%
Cholesterol 46mg 15%
Sodium 1222mg 53%
Total Carbohydrate 47g 17%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 24g 49%
Vitamin C 54mg 60%
Calcium 62mg 5%
Iron 4mg 20%
Potassium 623mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.