Spicy Shrimp and Scallops With Cellophane Noodles

Total Time
Prep 20 mins
Cook 0 mins

From Oodles of Noodles by Emeril Lagasse,

Ingredients Nutrition


  1. Preheat oil in fryer to 360 degrees.
  2. In a wok, heat the oil over high heat. Add the ginger, garlic, and pepper sauce, and cook, stirring, for 30 seconds. Add the bell peppers, bok choy, and rice wine and cook for 1 minute.
  3. Add the shrimp, scallops, and soy sauce, and cook until the shrimp are pink and just cooked through, about 2 minutes. Add the green onions and cook for 30 seconds. Remove from the heat and transfer to a serving bowl.
  4. Meanwhile, heat vegetable oil in a hot fryer, add the cellophane noodles, and fry quickly until puffed and golden. Remove from the oil and drain on paper towels. Top the seafood mixture with the noodles and serve immediately.
Most Helpful

Made this recipe last night for DH and our friends. Everyone seemed to enjoy it and all went back for seconds. Made for "Use Your Noodle" tag game. Thanks, Rita.

A Good Thing September 04, 2008

A wonderful, delicious, fresh tasting meal. I used the vermicelli rice sticks (they resemble little dried angel hair pasta bird nests) and they crisped and puffed up beautifully in the deep oil fryer; but I think this dish would be equally delicious served over cooked rice noodles or steamed jasmine rice. Use your personal preference. GREAT dish, Rita!

Pot Scrubber August 26, 2008

yum rita, this was really, really good! i only used the red bell, since it was just two of us & i didnt want to use half of 2 peppers, the only rice wine i could find was sweet cooking sake & i added another cup of bok choy since i had it & i love my veggies. bummer but my noodles didnt puff up, thats my fault though, i didnt completely submerge in oil...fried them for a minute & realized it wasnt going to work so i ended up throwing them in boiling water...they still came out great! i'm going to be making this dish often! made for the use your noodle tag game (august)!!

catalinacrawler August 08, 2008