Sesame-Scallop Noodles
- 13 lb egg noodles
- 1 tablespoon sesame oil
- 12 lb scallops
- 2 tablespoons sesame seeds, toasted
- 2 scallions, finely chopped
- 3 tablespoons tahini
- 14 cup black tea, brewed
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon wine vinegar
- 12 garlic clove
- red pepper flakes
- Boil the noodles in water until al dente.
- Drain and rinse in cold water.
- Mix in a bowl with 1 teaspoon sesame oil.
- Cut scallops in halves (small) or quarters (medium or large).
- Heat the remaining sesame oil in a wok or large skillet.
- Saute the scallops about 1 minute.
- Add scallops, scallions, and sesame seeds to the noodles.
- Mix remaining ingredients into a smooth sauce, by hand or in a small food processor container.
- Adjust the thickness with tea or tahini, and adjust seasonings to taste.
- Toss noodle mixture in sauce, and serve immediately.
egg noodles, sesame oil, scallops, sesame seeds, scallions, tahini, black tea, soy sauce, sugar, wine vinegar, garlic, red pepper
Taken from www.food.com/recipe/sesame-scallop-noodles-305479 (may not work)