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Asian Inspired Noodles with Bay Scallops & Veggies

Michelle Varga
  • minutes
  • Serves 4 to 5

INGREDIENTS

peanut oil

1 lb

bay scallops

2 cloves

garlic, minced

1 tbsp

fresh ginger, minced

14 oz

bag of pre-cut coleslaw mix

1 lb

bean sprouts

6

scallions, chopped

500 g

Vermicelli pasta or noodles (cooked according to package directions and set aside)

1

red pepper, thinly sliced

4

eggs, beaten

2 tbsp

curry powder

2 tsp

tumeric

2 tsp

paprika

1 tsp

red chili flakes

1/2 cup

reduced sodium soy sauce

6 tsp

sesame oil

2 tbsp

lemon juice

2 tbsp

apple cider vinegar

2 tbsp

Siracha

3 cloves

garlic, minced

1 tbsp

fresh ginger, minced

2/3 cup

water