Stir Fry Noodles And Scallops

This Chinese New Year recipe is a delicious way to celebrate.  Incorporating many Asian flavors, this stir-fried noodle dish is something to look forward to. 

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A plate of stir-fried black squid ink pasta, red peppers, carrots and scallops.

The Chinese New Year begins this Saturday.  2020 is officially the year of the metal rat and is said to be a ‘lucky’ year.  Let’s all hope that’s true!

If you are at all superstitious, then this Chinese New Year recipe is for you!  It incorporates round, succulent scallops, which are reminiscent of coins, thus bringing abundance into the new year.

It also has long noodles, which represent hope for long life.  Take care not to break or cut the long noodles or you will cut short a life.


This recipe is pretty easy.  First, you stir together the sauce.  Next, you boil the noodles and saute the vegetables.  Sear the scallops until golden brown. Toss the noodles with the sauce and nestle the scallops on top of the noodles.  Yum.

The sea scallops are buttery, sweet additions to this dish.  Not a fan of scallops? Swap in shrimp or even lump crab meat.

The black squid ink pasta adds a briny flavor and looks interesting.  If you don’t like or can’t get black squid ink pasta, any pasta will work just fine.

A plate of stir-fried black squid ink pasta, red peppers, carrots and scallops.


Complete your Chinese New Year’s meal with this recipe for Crunchy Asian Slaw, a side of Easy Sauteed Garlic Broccolini, and a dish of Creamy Matcha Lychee Ice Cream.  And wash it all down with this Cool Lychee Martini cocktail.

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A plate of stir-fried black squid ink pasta, red peppers, carrots and scallops.



This Chinese New Year recipe combines salty, savory noodles stir-fried with succulent scallops.  It’s a delicious way to celebrate the year of the rat.



For the noodles:

1 tablespoon fish sauce

2 tablespoons soy sauce

1 tablespoon fresh lime juice

1 tablespoon rice vinegar

2 tablespoons sugar

1 teaspoon finely minced fresh basil

8 ounces dried squid ink vermicelli, soaked in cold water for at least 30 minutes

1 tablespoon sesame oil

3 garlic cloves, finely minced

1 tablespoon fresh ginger, peeled and very finely minced

½ pound oyster mushrooms

1 red bell pepper, julienned

1 small carrot, peeled and julienned

Fresh basil leaves, for garnish

For the scallops:

16 large sea scallops

2 tablespoons vegetable oil

2 tablespoons chili oil

Kosher salt to taste


Make the noodles: In a small bowl, whisk together the fish sauce, soy sauce, lime juice, vinegar, sugar, and minced basil.  Set aside.

Bring a large pot of salted water to a full rolling boil over high heat.  Drain the pasta, then add the pasta to the boiling water. Cook for only 1 minute.  Drain the noodles and rinse under cold water to stop the cooking process. Allow to drain well.

In a large wok or deep skillet over medium-high heat, add the oil, garlic, ginger, mushrooms, red pepper, and carrot.  Cook, stirring often until you can smell the garlic and the vegetables are beginning to soften, about 5 minutes.

Stir in the drained pasta.  Toss to coat with the oil and vegetables.  Pour in the sauce, toss to coat, and cook for another 3 or 4 minutes.  

Meanwhile, prep the scallops.  Pat the scallops dry with paper towels.  Season both sides with salt.

In a large skillet over high heat, add the vegetable oil and chili oil.  

Add the scallops and cook, without moving, until you can easily turn the scallop over.  If you have to force it to lift, allow it to cook more. This should take at least 3 minutes.  Turn and allow the other side to brown fully, about 3 more minutes.

To serve, divide the pasta among 4 bowls.  Top each bowl with 4 scallops and garnish each bowl with basil leaves.  Serve immediately.

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Chinese

Keywords: Chinese New Year recipe, pasta recipe, seafood recipe, scallops, Chinese

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