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