INGREDIENTS
1 package (3 oz.) chicken ramen noodles
1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
1 medium sweet red pepper, julienned
1 TBSP olive oil
2 garlic cloves, minced
3 green onions, thinly sliced
1 lb. sea scallops, halved horizontally
1 TBSP lime juice
2 TBSP reduced-sodium soy sauce
1 tsp. sesame oil
1 tsp. hot pepper sauce
DIRECTIONS
Discard seasoning package from ramen noodles.
Cook ramen noodles according to package directions; keep warm.
Meanwhile, in a nonstick skillet or wok, stir-fry asparagus and red pepper in oil for 2 minutes or until vegetables are crisp-tender.
Add green onions and garlic, stir-fry 1 minute longer.
Stir in scallops.
Stir-fry for 3 minutes or until scallops are firm and opaque.
Combine the lime juice, soy sauce, sesame oil and hot pepper sauce. Stir into skillet.
Serve with ramen noodles.
