Christine Ha's Stir-Fry Noodles with Seared Scallops

Christine Ha's Stir-Fry Noodles with Seared Scallops

andrewzimmern.com

Simple Yet Stunning By Christine Ha Like a lot of Asian dishes, this one is all about prep. The actual cooking takes a matter of moments, but that’s only once e

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Cooking tools:

  • Pot
  • Wok
  • Saute pan
  • Mixing bowl
  • Colander
  • Whisk
  • Tongs
  • Wooden spoon
  • Measuring spoon
  • Measuring cup
  • Cutting board
  • Chef's knife
  • Stove
  • Slotted spoon
  • Serving bowl
  • Paper towel
  • Kitchen towel
  • Kosher salt shaker
  • Peeler

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

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