Total Time
20mins
Prep 20 mins
Cook 0 mins

An eastern Asian fusion. Serve with a crunchy green vegetable stir fry, and a semi-sweet white wine. From Eating In, by Betty Fussell.

Ingredients Nutrition

Directions

  1. Boil the noodles in water until al dente. Drain and rinse in cold water. Mix in a bowl with 1 teaspoon sesame oil.
  2. Cut scallops in halves (small) or quarters (medium or large).
  3. Heat the remaining sesame oil in a wok or large skillet. Saute the scallops about 1 minute.
  4. Add scallops, scallions, and sesame seeds to the noodles.
  5. Mix remaining ingredients into a smooth sauce, by hand or in a small food processor container. Adjust the thickness with tea or tahini, and adjust seasonings to taste.
  6. Toss noodle mixture in sauce, and serve immediately.

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