Scallop stir-fry

Ingredients

• 16 sea scallops (size U10)
• 3 tablespoons (45 milliliters) canola oil
• 1 cup (240 milliliters) of red bell peppers, sliced
• 1 cup (240 milliliters) of snap peas, sliced
• 1 cup (240 milliliters) of broccoli florets
• 2 tablespoons (30 milliliters) of ginger, peeled and grated
• 2 shallots, sliced
• 3 cloves garlic, chopped
• 1/4 cup (60 milliliters) sesame oil
• 3 tablespoons (45 milliliters) of honey
• 1/2 cup (120 milliliters) of soy sauce
• 1/2 cup (120 milliliters) of orange juice
• 4 cups (1 liter) pre-cooked Asian soba noodles (egg noodles)
• Salt, to taste