Recipe: Stir-fry noodles with seared scallops

Ingredients

• 3 tablespoons fish sauce
• 3 tablespoons soy sauce
• 2 tablespoons chicken stock
• 1 tablespoon fresh lime juice
• 1 tablespoon mirin
• 1-1/2 teaspoons rice vinegar
• 1-1/2 tablespoons sugar
• 8 ounces dried rice vermicelli, soaked in cold water for 30 minutes
• 2 tablespoons canola oil
• 3 shallots, diced
• 1 tablespoon finely chopped garlic
• 1 tablespoon peeled, finely chopped fresh ginger
• 1 pound oyster mushrooms, halved if large
• 2 carrots, peeled and julienned
• 2 scallions, thinly sliced
• 16 large sea scallops
• Kosher salt
• 2 tablespoons chili oil
• Sprigs fresh cilantro