UDON NOODLES WITH BAY SCALLOPS AND BABY BOK CHOY RECIPE
When it comes to cooking Asian noodles, I tend to obsess over each and every ingredient or make them needlessly fussy and complex. But I'm learning to lighten up and focus on simplicity. This week I decided what I could do with the trio of bay scallops, baby bok choy, and udon noodles.
Provided by Nick Kindelsperger
Categories Entree Dinner Mains Pasta
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, heat 2 tablespoons of oil in a 12-inch stainless steel skillet over high heat until just starting to smoke. Season scallops with salt and pepper and add half of scallops to skillet. Cook without moving until well browned on once side, about 45 seconds. Stir and continue cooking until lightly browned on remaining sides, about 30 seconds longer. Remove scallops with a slotted spoon and set aside on a plate. Reheat oil until smoking and repeat with remaining scallops.
- Add remaining tablespoon oil to skillet and heat over medium-high heat until shimmering. Add bok choy and stir well. Stir fry until bright green and tender, about 1 minute. Pour in stock, soy sauce, sesame oil, and mirin. Bring to a boil, and then reduce heat to low.
- Cook udon according to directions on the packaging. Drain in a colander and immediately transfer to the skillet. Toss well and cook over medium-high heat until noodles mostly absorb the sauce, about 30 seconds. Stir in scallops and cook until barely heated through. Sprinkle with togarashi (if desired) and serve immediately.
Nutrition Facts : Calories 520 kcal, Carbohydrate 49 g, Cholesterol 27 mg, Fiber 4 g, Protein 27 g, SaturatedFat 2 g, Sodium 2406 mg, Sugar 6 g, Fat 24 g, ServingSize serves 2, UnsaturatedFat 0 g
PORK & BOK CHOY UDON SOUP
While traveling in Thailand, my husband sampled a local version of this tasty soup from street vendors. We have tried many variations, and this comes the closest to his recollection. We double the recipe so we have lots of leftovers. -Donna Noecker, Plano, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings 2-1/4 quarts.
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions; drain and rinse with water. Meanwhile, in a Dutch oven, combine bok choy, pork, broth, soy sauce, ginger and garlic; bring just to a boil. Reduce heat; gently simmer, uncovered, 5-7 minutes or just until bok choy and pork are tender., Add noodles to soup. Serve immediately. If desired, sprinkle with green onions and serve with chili sauce.
Nutrition Facts : Calories 225 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1309mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.
SWEET AND SPICY SCALLOPS AND BOK CHOY
This recipe takes very few ingredients and only a few minutes to put together! This healthy blend of bok choy and scallops would go great over some steamed rice. Slightly adapted from a Chatelaine recipe. Enjoy!
Provided by Nif_H
Categories Greens
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large frying pan over medium-high heat. When hot, spray with oil. Add bok choy (it will cook down). Stir often until tender-crisp, about 3 to 4 minutes. Remove to a platter and tent with foil to keep warm.
- Meanwhile, pat scallops dry, sprinkle with salt and season with fresh pepper.
- Melt butter in pan over medium. Add scallops (in 2 batches if necessary). Cook 2 minutes and flip to cook other side for 1 to 2 more minutes. If butter turns dark, turn heat down slightly. Only cook for 1 minute per side if using the small scallops.
- Remove scallops to platter, on top of bok choy and tent with foil.
- Add sweet chili sauce, water and vinegar to pan. Boil, stirring until thickened slightly, about 1 to 2 minutes. Pour sauce over scallops and bok choy. Serve with rice.
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