Using Your Noodle
Del.icio.usWe’re really using our noodles on this week’s show!
SCALLOPS WITH CHINESE CABBAGE AND RAMEN
* 2 tablespoons vegetable oil
* 20 ounces scallops
* 2 tablespoons shoyu
* 2 teaspoons minced ginger
* 1/4 minced teaspoon garlic
* 1 1/2 cups assorted Chinese cabbage, cut into 1-inch cubes
* 2 tablespoons oyster sauce
* 1 teaspoon sesame seed oil
* 2 pounds precooked ramen or Asian noodles
* 1 cup chicken stock
* salt and pepper, to taste
Heat vegetable oil in a Teflon wok pan. Add scallops and shoyu. Stir-fry for 2 minutes. Add ginger and garlic, and cook for 30 seconds more. Remove scallops from wok and set aside. Place Chinese cabbage, oyster sauce and sesame seed oil in wok and cook for 2 to 3 minutes. Add ramen and chicken stock. Season with salt and pepper. Cook for 3 minutes, then remove from heat. Place seasoned noodles on a platter and top with scallops. Serve immediately.
SPINACH SOBA SALAD
* 2 packages Sun Noodle Wakana Soba (spinach noodles)
* kamabuko, julienne-cut
* deli ham, julienne-cut
* 1/2 red onion, sliced thin
* 1 medium carrot, julienne-cut
* 1/4 red bell pepper, juliennecut
* 1/4 yellow bell pepper, julienne-cut
* 1/2 celery stalk, julienne-cut
* salt and pepper, to taste
* 1 cup mayonnaise
Combine ingredients and mix thoroughly. Add or remove ingredients as desired.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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