Description
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.
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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4