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Source: The Working Family's Cookbook

Szechuan Scallops on a Bed of Noodles
Stir-frying is a quick, easy low-fat way to cook.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
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1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon rice vinegar
1 teaspoon brown sugar
1 teaspoon dried red pepper flakes
1 pound bay scallops or sea scallops, cut into 1-inch pieces
8 ounces fresh or dried Chinese noodles or dried spaghetti
3 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
1/4 cup chopped scallion
1 medium-size clove garlic, chopped
1 medium-size red pepper, stemmed, seeded and ribbed, cut into 1-inch-wide strips
3 scallions, cut into 1-inch lengths
1 can water chestnuts, sliced, drained and rinsed
2 teaspoons cornstarch
1/2 cup chicken broth

Combine the soy sauce, sherry, vinegar, brown sugar and red pepper flakes in a medium-sized non-corrosive bowl. Add the scallops and stir to coat them with the marinade. Marinate for 30 minutes at room temperature.

Meanwhile, cook the noodles in boiling salted water, 2 minutes for fresh, 7 to 8 minutes for dried. Drain the noodles in a colander, rinse under cold running water and drain again. Add 1 tablespoon of the oil to noodles in the colander and mix with your hands until the noodles are coated with the oil.

Heat the oven to 225 degrees. Line a baking sheet with paper towels. Pour another tablespoon of oil into a large non-stick skillet, swirling the oil to coat the sides. Heat the oil over medium heat until very hot. Add the noodles to the skillet in a thick layer. Cook for about 5 minutes until the underside is golden brown. Cover the noodles with a plate and invert them onto the plate. Slide the noodles, uncooked side down, into the skillet and cook for 5 minutes more until golden brown. Transfer the noodles to the prepared baking sheet and keep warm in the oven.

Heat the remaining tablespoon of oil in the non-stick skillet over medium heat until very hot. Add the ginger, chopped scallion and garlic and stir-fry for 30 seconds. Add the red pepper, sliced scallions and waterchestnuts and stir-fry for 1 minute. Add the scallops and their marinade and stir-fry for 1 minute, just until the scallops turn opaque.

Dissolve the cornstarch in the broth. Add the broth to the skillet and heat just until boiling. Serve the scallops over the noodle bed, cutting the noodles into wedges to serve.

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