ASIAN NOODLES


WITH GRILLED SCALLOPS Versatile sweet chili sauce is used as both a dressing for noodles and a marinade for scallops in this fresh and vibrant dish. You’ll find chili and fish sauces in the International section.


PREP TIME 17 MIN. – COOK TIME 3 MIN. READY IN 20 MIN. – SERVINGS 4


½ (8.8 oz) box thin rice noodles 2 oranges ½ tbsp fish sauce 4 tbsp Thai sweet chili sauce


½ cup cilantro 1 green onion 1 cup watercress 12 frozen scallops, thawed


STEP 1 Prepare rice noodles according to package directions. Drain and cut into pieces. STEP 2 Peel the oranges and remove the white pith with a paring knife. Remove the segments by slicing between the membranes; collect any escaping juice in a bowl. STEP 3 Mix 2 tbsp orange juice with fish sauce and half the chili sauce to make a tangy dressing. Chop the cilantro and slice the green onion. STEP 4 Mix the noodles, orange segments, dressing, cilantro, and green onion in a bowl to combine. Divide the watercress onto 4 plates, and top with the noodles. STEP 5 Preheat a dry, nonstick grill pan. While pan heats, pat the scallops dry with a paper towel and toss with the remaining chili sauce. When pan is hot, grill the scallops for 3 min., turning halfway. STEP 6 Divide scallops among all 4 plates, and serve.


Per serving: 222 calories,1g fat, 0g saturated fat, 9mg cholesterol, 608mg sodium, 47g carbohydrate, 4g fiber, 8g sugar, 7g protein


Sprinkle with peanuts for extra crunch


134 DECEMBER 2016


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