Scallops and Rice Noodles Recipe | Robert Irvine

Ingredients

• 1/2 tablespoon ginger
• 3 tablespoons soy sauce
• 1/3 cup chili sauce
• 1/4 cup ketchup
• 1/2 cup brown sugar
• 3/4 teaspoon garlic salt
• 1/3 cup clam juice, as needed
• 1/2 cup vegetable oil, plus 2 more cups for frying noodles
• 24 dry scallops
• 2 teaspoons cornstarch
• Salt
• freshly ground black pepper
• 7 carrots, cut into thin sticks
• 1/4 cup sweet red pepper strips
• 1/4 cup broccoli florets
• 2 onions, finely chopped
• 1 pound rice noodles
• Sliced lemons, for serving