Name: Toshi's Noodles with Seared Sea Scallops recipe
Ingredients: 1 (8 ounce) package thin spaghetti;1 (8 ounce) package broccoli florets;3 tablespoons soy sauce;3 tablespoons Japanese mayonnaise (such as Kewpie®);2 tablespoons chili crisp oil sauce;2 teaspoons gochujang (Korean hot pepper paste);2 teaspoons white sugar;1 teaspoon garlic powder;1 (1 inch) piece fresh ginger, minced;1 tablespoon butter;2 tablespoons olive oil;1 medium onion, diced;½ pound small bay scallops;1 green onion, chopped

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Ingredients

1 (8 ounce) package thin spaghetti 1 (8 ounce) package broccoli florets 3 tablespoons soy sauce 3 tablespoons Japanese mayonnaise (such as Kewpie®) 2 tablespoons chili crisp oil sauce 2 teaspoons gochujang (Korean hot pepper paste) 2 teaspoons white sugar 1 teaspoon garlic powder 1 (1 inch) piece fresh ginger, minced 1 tablespoon butter 2 tablespoons olive oil 1 medium onion, diced ½ pound small bay scallops 1 green onion, chopped

Nutrition Info

502.6 calories carbohydrate: 46.8 g cholesterol: 45.8 mg fat: 24.8 g fiber: 3.2 g protein: 24.3 g saturatedFat: 4.5 g servingSize: - sodium: 1222 mg sugar: 6.3 g transFat: : - unsaturatedFat: : -

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and set aside.
At the same time, combine broccoli with 2 to 3 tablespoons water in a microwave-safe bowl. Cover tightly and cook on high until tender, 3 to 4 minutes. Drain any liquid and set aside.
Mix soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger together in a medium bowl.
Heat oil and butter in a wok over medium heat until butter is sizzling but before it turns brown. Add onion and saute for 1 minute. Add scallops, cook and stir until seared, about 3 minutes. Mix in steamed broccoli and saute for 1 to 2 minutes. Pour soy sauce mixture over top and quickly add drained spaghetti. Toss until thoroughly combined and cook until heated through, 2 to 3 minutes.
Sprinkle green onion over top and serve.

Recipe Yield

4 servings

Recipe Note

This is one of my mom's favorite noodle dishes! I've spiced it up a bit with more chili crisp than she would normally use, but it's worth it! The thin spaghetti noodles get an Asian flare, and the mini scallops add a wonderful but subtle seafood flavor. The broccoli is cooked perfectly since it is steamed first.

Alternatives to this recipe

Toshi's Noodles with Seared Sea Scallops