Pan-Fried Noodles With Scallops

• 8 ounces uncooked Chinese egg noodles
• 1 pound large sea scallops, cut in half horizontally
• 1/4 cup yellow cornmeal
• 3 tablespoons peanut oil, divided
• 2 teaspoons dark sesame oil
• 1 cup chopped green onions
• 1 teaspoon minced peeled fresh ginger
• 3 garlic cloves, minced
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons rice wine vinegar
• 3 tablespoons oyster sauce
• 1 teaspoon toasted sesame seeds

1. Cook noodles according to package directions, omitting salt and fat. Drain well. Pat noodles dry with paper towels; set aside.
2. Pat scallops dry with paper towels. Place cornmeal in a shallow dish; dredge scallops in cornmeal. Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until browned. Remove from pan; cover and keep warm.
3. Heat remaining 2 tablespoons peanut oil in pan over medium-high heat. Add noodles; pat into an even layer in pan. Cook 3 minutes or until browned, shaking pan occasionally. Carefully turn the noodles over in sections; cook 3 minutes or until browned, shaking pan occasionally. Place browned noodles on a platter.
4. Heat sesame oil in pan over medium-high heat. Add green onions, ginger, and garlic; stir-fry 2 minutes. Stir in soy sauce, vinegar, and oyster sauce; cook 1 minute or until thoroughly heated. Drizzle sauce over noodles; top with scallops. Sprinkle with sesame seeds.

egg noodles, horizontally, yellow cornmeal, peanut oil, dark sesame oil, green onions, fresh ginger, garlic, soy sauce, rice wine vinegar, oyster sauce, sesame seeds

Taken from www.myrecipes.com/recipe/pan-fried-noodles-with-scallops (may not work)