Ingredients
1 package (3 ounces) chicken ramen noodles1 tablespoon olive oil1 pound fresh asparagus, trimmed and cut into 1-inch pieces1 medium sweet red pepper, julienned3 green onions, thinly sliced1 garlic clove, minced1 pound sea scallops, halved horizontally1 tablespoon lime juice2 tablespoons reduced-sodium soy sauce1 teaspoon sesame oil1/4 to 1 teaspoon hot pepper sauce
Preparation
Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm.
Meanwhile, in a nonstick skillet or wok, heat oil over medium-high heat. Stir-fry asparagus and red pepper until vegetables are crisp-tender, 2 minutes. Add green onions and garlic, stir-fry 1 minute longer. Add scallops. Stir-fry until scallops are firm and opaque, 3 minutes.
Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.
