Scallops and Rice Noodles

• 1/2 tablespoon ginger
• 3 tablespoons soy sauce
• 1/3 cup chili sauce
• 1/4 cup ketchup
• 1/2 cup brown sugar
• 3/4 teaspoon garlic salt
• 1/3 cup clam juice, as needed
• 1/2 cup vegetable oil, plus 2 more cups for frying noodles
• 24 dry scallops
• 2 teaspoons cornstarch
• Salt and freshly ground black pepper
• 7 carrots, cut into thin sticks
• 1/4 cup sweet red pepper strips
• 1/4 cup broccoli florets
• 2 onions, finely chopped
• 1 pound rice noodles
• Sliced lemons, for serving

1. Into a bowl, mix together ginger, soy sauce, chili sauce, ketchup, brown sugar, garlic salt and 1/3 cup clam juice, until smooth.
2. Reserve.
3. Preheat a wok with 2 tablespoons of the oil.
4. Coat scallops with cornstarch and add to the wok.
5. Stir-fry scallops for approximately 1 minute and sprinkle with salt and pepper, to taste.
6. Stir in reserved ginger mixture cook for 1 to 2 minutes more.
7. Remove scallops from sauce arrange on a serving dish.
8. Reserve the sauce separately.
9. Heat the remaining 1 tablespoon oil in the wok and add the carrot sticks, sweet pepper strips, broccoli florets and chopped onions for 4 to 6 minutes or until brown.
10. Season with salt and pepper, to taste.
11. Keep warm, in the wok.
12. In another wok or deep pan, deep-fry rice noodles in 2 cups hot oil, for 3 minutes.
13. Drain noodles.
14. Arrange noodles in a bowl or on a plate, top with cooked vegetables and finish with scallops.
15. If desired, mix a little more clam juice to the sauce, before pouring over the scallops and noodles.
16. Serve with lemon slices.

ginger, soy sauce, chili sauce, ketchup, brown sugar, garlic salt, clam juice, vegetable oil, scallops, cornstarch, salt, carrots, sweet red pepper, broccoli florets, onions, rice noodles, lemons

Taken from www.foodnetwork.com/recipes/robert-irvine/scallops-and-rice-noodles-recipe.html (may not work)