Pan Fried Noodles With Scallops

• 8 ounces Chinese egg noodles
• 1 lb large scallop, cut in half
• 14 cup yellow cornmeal
• 3 tablespoons peanut oil
• 2 teaspoons dark sesame oil
• 1 cup green onion, chopped
• 1 teaspoon ginger, minced
• 3 garlic cloves, minced
• 3 tablespoons low sodium soy sauce
• 3 tablespoons rice wine vinegar
• 3 tablespoons oyster sauce
• 1 tablespoon toasted sesame seeds

1. Cook noodles as indicated on package, and drain well.
2. I use a salad spinner to get noodles dry enough for stir-fry, I imagine this would work here as well.
3. Place corn meal in a small dish and coat the well dried scallops with it.
4. Heat 1 TBS of the peanut oil in a skillet and add the scallops.
5. Cook 3 minutes on each side until or until they are golden brown.
6. Remove from pan, but keep warm.
7. Heat remaining 2 TBS of peanut oil in the skillet and add noodles, patting them into an even layer.
8. Cook them 3 minutes or until brown, shaking the pan occasionally, turn noodles and cook another 3 minutes until browned.
9. Put noodles on serving platter.
10. Heat sesame oil add green onions, ginger and garlic, stir fry 2 minutes.
11. Stir in soy sauce, vinegar and oyster sauce and cook 1 minute, just to heat through.
12. Drizzle the sauce over the noodles and place scallops on top.

egg noodles, scallop, yellow cornmeal, peanut oil, dark sesame oil, green onion, ginger, garlic, soy sauce, rice wine vinegar, oyster sauce, sesame seeds

Taken from www.food.com/recipe/pan-fried-noodles-with-scallops-128091 (may not work)