Sesame Sea Scallops with Gingery Asian-ish Glass Noodles

Ingredients

• 3/4 teaspoon finely grated orange peel
• 1 1/2 teaspoon finely grated ginger
• 1 1/4 teaspoon finely grated garlic ((or minced))
• 3 tablespoons fresh orange juice ((I used blood orange & clementine) )
• 2 tablespoons light tamari sauce (or liquid coconut aminos, or soy sauce )
• 1 teaspoon coconut palm sugar (can use honey or agave)
• 2 tablespoons neutral oil (such as expeller pressed safflower oil )
• 1 tablespoon roasted sesame oil
• 1/4 teaspoon ground Gochujang Chile* (or a spicy chili flake )
• 6 ounces Sweet Potato Noodles ((see note) )
• 3/4 pound fresh sea scallops
• 1 tablespoon sesame seeds ((not toasted))
• 1 teaspoon cornstarch (I use non-gmo)
• 1/8 teaspoon sea salt
• 1 1/2 teaspoon neutral oil
• 1 tablespoon fresh chives (1/2" lengths (or sliced scallions) )
• 1 tablespoon Thai basil (thinly sliced )
• 3 cups assorted vegetables to sauté