Beef and Scallops with Cellophane Noodles

• 1 pound cellophane noodles
• 2 tablespoons oil
• 1 pound beef tenderloin, in strips 2 inches by 1/2 inch
• 3/4 pound sea scallops
• 1 large clove garlic, minced
• 1 1/2 cups scallions, sliced diagonally
• 1 teaspoon salt
• Freshly ground black pepper
• 1/4 teaspoon dried red pepper flakes

1. Prepare the cellophane noodles early in the day.
2. Do not soak them.
3. Just break them apart and deep-fry in oil heated to 375 for a few seconds until they puff up.
4. Drain on paper towels.
5. Heat the oil in a skillet.
6. Add the beef, scallops, and garlic all at once and cook over high heat, stirring, for about 2 minutes.
7. Add the scallions, salt, pepper, and dried red pepper.
8. Cook for another 30 seconds, stirring furiously, and pour over a platter holding the fried cellophane noodles.

noodles, oil, beef tenderloin, scallops, clove garlic, scallions, salt, freshly ground black pepper, red pepper

Taken from www.cookstr.com/recipes/beef-and-scallops-with-cellophane-noodles (may not work)