Yield: 4 servings
Measure | Ingredient |
---|---|
6 tablespoons | Vegetable oil |
8 ounces | Shrimp, peeled and deveined |
8 ounces | Sea scallops |
3 \N | Carrots; julienned |
4 \N | Celery stalks cut into 1\" pieces (at an angle) |
2 \N | Red bell pepppers seeded and julienned |
2 \N | Yellow bell pepper seeded and julienned |
2 \N | Green bell peppers seeded and julienned |
12 \N | Mushrooms; sliced |
3 teaspoons | Garlic, minced |
1 bunch | Cilantro; chopped |
1 bunch | Scallions cut into 1\" pieces (at an angle) |
2 \N | Limes, juiced |
1 teaspoon | Dried red pepper flakes (or to taste) |
¼ cup | Sherry |
¼ cup | Soy sauce |
1 pounds | Soba noodles cooked al dente |
In a large, heated wok (or saut pan) place the oil and heat it on high until it just begins to smoke. Add the shrimp and scallops, and stir-fry them for 3 minutes. Add the carrots, celery, bell peppers, mushrooms, and garlic. Stir-fry them for 3 minutes. Add the cilantro and scallions, and toss them in. Add the lime juice, dried red pepper flakes, and sherry. Mix the ingredients together and cook them for 1 minute, or until the liquid is reduced by ½. Add the soy sauce and mix it in. Add soba noodles and toss them in.