Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour.
Ingredients
- 1 package (3 ounces) chicken ramen noodles
- 1 tablespoon olive oil
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 medium sweet red pepper, julienned
- 3 green onions, thinly sliced
- 1 garlic clove, minced
- 1 pound sea scallops, halved horizontally
- 1 tablespoon lime juice
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon sesame oil
- 1/4 to 1 teaspoon hot pepper sauce
Directions
- Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm.
- Meanwhile, in a nonstick skillet or wok, heat oil over medium-high heat. Stir-fry asparagus and red pepper until vegetables are crisp-tender, 2 minutes. Add green onions and garlic, stir-fry 1 minute longer. Add scallops. Stir-fry until scallops are firm and opaque, 3 minutes.
- Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.