Thai Noodles With Pork And Scallops

• Bean sauce:
• 3 tablespoons black bean sauce
• 3 tablespoons hoisin sauce
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• Stir-fry:
• 1 1/2 teaspoons vegetable oil
• 3 cups thinly sliced onion
• 1 1/2 teaspoons sesame oil
• 2 teaspoons minced peeled fresh ginger
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 1 cup chopped green onions
• 8 ounces boned pork loin, cut into 1/2-inch pieces
• 1 pound bay scallops
• Remaining ingredients:
• 3 cups hot cooked linguine (about 6 ounces uncooked pasta)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons finely chopped unsalted, dry-roasted peanuts
• 2 tablespoons rice wine vinegar

1. To prepare bean sauce, combine first 4 ingredients in a small bowl; set aside.
2. To prepare stir-fry, heat vegetable oil in a large nonstick skillet over medium-high heat. Add sliced onion, and saute 6 minutes or until golden brown. Remove onion from skillet; keep warm.
3. Heat sesame oil in skillet over medium-high heat. Add ginger, pepper, and garlic, and cook 1 minute. Add green onions, and saute 2 minutes or until onions are soft. Add pork, and saute 5 minutes. Add scallops, and saute 3 minutes or until scallops are done.
4. Return the sliced onion to skillet, and stir in bean sauce. Cook 1 minute or until mixture is thoroughly heated. Place pork mixture in a large bowl. Add the pasta, and toss well. Stir in the chopped cilantro, peanuts, and vinegar.

black bean sauce, hoisin sauce, fish sauce, brown sugar, vegetable oil, onion, sesame oil, fresh ginger, red pepper, garlic, green onions, pork loin, bay scallops, remaining ingredients, hot cooked linguine, fresh cilantro, peanuts, rice wine vinegar

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