SCALLOP AND SPRING VEGETABLE NOODLE STIR FRY WITH SUNNY SIDE TOPPER
1-pound sea scallops
1, 17.76-ounce package Fortune Yaki-Soba Japanese Style Stir Fry Noodles with Seasoning Sauce Base
1 egg white, beaten
3 tablespoons corn starch, divided
5 tablespoons oil, divided
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon ginger, minced
1 small zucchini, cut in half lengthwise and then cut into ½” thick half moons
6 ounces shitake mushrooms, stems discarded and caps sliced
1-pound thin asparagus, woody ends discarded and spears cut into 3” pieces
1 tablespoon hoisin
1 tablespoon honey
1 tablespoon rice wine vinegar
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 cup water
2 scallions, chopped
3 tablespoons butter
Remove the small muscle from the side of each scallop and pat them dry with paper towels. Lay the scallops on a cutting board and sprinkle the contents of one of the seasoning packets from the noodles over the scallops. Roll them in the spices to fully coat. Place the seasoned scallops in a small bowl with the beaten egg white and 2 tablespoons of the corn starch. Toss with your hands to fully coat.
Heat 3 tablespoons of the olive oil in a large deep non-stick skillet over medium high heat. When the oil is very hot, place the scallops in the pan. Do not overcrowd them. Cook for about 2 minutes on the first side with moving them to get a nice sear and then flip and cook for another minute until almost cooked through. Remove from the pan and set aside.
Add the remaining 2 tablespoons of the olive oil to the pan drippings and cook the onions, garlic, and ginger for 2 minutes until fragrant. Add the zucchini and mushrooms to the pan and cook, stirring frequently, for 4-5 minutes until the veggies are soft and the zucchini begins to lightly brown. Add the asparagus and 1 more of the noodle seasoning packets to the pan and cook 1 minute more, stirring.
While the veggies cook, combine the hoisin, honey, rice vinegar, oyster sauce, and soy in a small bowl and whisk to combine. Add the sauce to the pan and mix to combine. Combine the water with the remaining tablespoon of cornstarch in a small bowl and stir to dissolve the cornstarch. Add it to the pan and bring to a boil. Cook for 1 minute, stirring, until the sauce is thick and glossy.
Add the noodles from all 3 packages and the scallions to the pan and toss to fully coat. Add the scallops back to the pan along with any juices that have developed and fold the scallops into the noodles until they are fully incorporated. Reduce the heat to a simmer and cover the pan to keep warm while you prepare the eggs.
Melt the butter in a large non-stick skillet over medium heat. When the butter is melted and bubbling, crack the eggs into the pan. Cook for 2-3 minutes until the whites are almost set and ‘baste’ them with the butter around them in the pan until they are completely set.
Serve the noodle stir fry in bowls topped with a fried egg. Deeeeelishhhh!!!
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