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Scallops with Chinese Cabbage and Ramen

2 tablespoons vegetable oil
20 ounces scallops
2 tablespoons shoyu
2 teaspoons ginger, minced
One fourth teaspoon garlic, minced (1/4)
One and one half cup assorted Chinese cabbage, cut into
1-inch cubes (1 ½)
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 over heat. 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.

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Spinach Soba Salad

2 pkgs Sun Noodle Wakana Soba (spinach noodles)
Kamabuko, julienne
Deli Ham, julienne
Half of a Red onion, sliced thin
1 medium carrot, julienne
Quarter of a Red Bell pepper, julienne
Quarter of a Yellow Bell Pepper, julienne
Half of one celery stalk, julienne
Salt & pepper to taste
1 cup mayonnaise

Combine ingredients and mix thoroughly. Add or remove ingredients as desired.