Asian Noodles with Shrimp & Scallops

Asian Noodles with Shrimp & Scallops

I had some of that Sweet n Spicy Asian Sauce left in my fridge from last week so I thought...STIR FRY! I decided to make my stir fry with noodles though today. I eat a lot of rice so I was kind of "riced out" shhhhhh don't tell my mom or aunts I said that! They say it's not a meal without rice! And they're serious about that!

The Veggies

(1 cup each of broccoli and sweet peppers and 1/2 cup of each of the rest)

Stir fry veggies in a large hot wok with 2-3 tablespoons oil

After stir-frying for about 2 minutes, push veggies to one side of the wok, add 1-2 tablespoons butter to the empty side of the wok and add shrimp and scallops (or chicken or beef if you prefer) and 2 tablespoons Thai sweet chile sauce (you can find this near the soy sauce in grocery stores) (if you don't like too spicy don't add this extra Thai chili sauce) and 1/4 to 1/2 cup of Avesta's Sweet n Spicy Asian Dipping Sauce, for recipe:

http://checkitoutavesta.blogspot.com/2008/10/sweet-n-spicy-asian-style-meatballs.html

You can find these Asian noodles in most grocery stores in the produce aisle, usually near the wonton and eggroll wrappers. You boil them for just a few minutes before adding them to your Asian dishes.
Once the meat is almost done, stir fry all ingredients together.
Add more or less sauce according to how "saucy" you like it. You can also add some broth to make it more soupy.
I love cashews on my Asian dishes so I took a handful of cashews and pulsed them in my food processor to sprinkle on top of this Asian Noodle dish.
The salty cashews in combination with the sweet and spicy sauce was amazing!

My son didn't want cashews on his and he wanted his more "soupy" so I added a 1/4 cup of vegetable stock to his batch and served it up in a square bowl. He LOVED it!

Here's how it looked the next day. The leftovers were just as amazing. Less sauce, but still so tasty!