Sea Scallops Tossed With Noodles

• 24 ounces Chinese egg noodles
• 34 cup sesame oil
• 12 cup oyster sauce
• 12 cup soy sauce
• 1 tablespoon sugar
• 12 teaspoon pepper
• 1 tablespoon minced ginger
• 2 garlic cloves, minced
• 1 lb fresh sea scallop, quartered
• 1 lb mung bean sprouts
• 12 cup chives, sliced in 1 inch lengths

1. Prepare noodles according to package directions.
2. Drain and mix well with 1/4 cup sesame oil.
3. Set aside and keep warm.
4. Mix the oyster sauce, soy sauce, sugar and pepper.
5. Stir into the noodles and toss to coat.
6. Combine the remaining sesame oil, ginger and garlic in a wok.
7. Stir fry for 1 minute.
8. Add the scallops.
9. Stir fry for 1-2 minutes, until the scallops become opaque.
10. Add the sprouts and chives.
11. Stir fry for 1 minute, or until the vegetables begin to wilt.
12. Add the noodles to the scallop mixture and heat through.

egg noodles, sesame oil, oyster sauce, soy sauce, sugar, pepper, ginger, garlic, sea scallop, bean sprouts, chives

Taken from www.food.com/recipe/sea-scallops-tossed-with-noodles-337654 (may not work)