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Somen Noodles with Scallops and Vegetables

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Saaaaaaaaaaa-lurp.

Okay. I know you’re probably looking at those little scallops on top of those noodles and thinking you’ve seen this before somewhere, tucked neatly in a memory folder stored in that one dusty corner of your cerebrum. And you have! I kindasortamaybe made this back in April with soba noodles. But! I swapped out the veggies and fine-tuned her a smidge. Plus, some of you may be new to my site and haven’t seen that old post on soba noodles. If you are new, I’d like to welcome you! Have you filled out these sign-in forms yet?

I’m just kidding.

Aaaaand you’re gone.

So, Aaron and I are on this “low carb” thing right now (which is dumb) because we’re headed to North Carolina in a couple of weeks to sing in a family wedding, followed by a week on the beach with the whole crew and a bunch of swimsuits and cameras and SELF WORTH ON THE LINE. I say we’re on a low carb thing, which is a hilarious joke because A) I’m, uh, showing you somen NOODLES right this very second, and B) you’re going to shake your index finger right up in my face when you see what I’m posting next week. And then right after that you’ll love me forever and want to feed me niblets of dark chocolate whilst I lie on clean white linens kissed by the open summer breeze.

 

My heart is in the right place though. And isn’t that what really counts here? No? Oh.

So remember that bag of little frozen baby scallops that I used last time? Finally used ‘em up, bay-bay. Jeah.

And sautéed zucchini from the garden, natch.

 

Somen noodles – ever had them? They’re super thin, delicate Japanese noodles that cook up in seriously half a nano. You buy them packaged in little bundles. “It’s time for a tumble with the bundle.”  Name that movie.

I like to drain them under cool water, wrap them around my neck like a million little scarves, and then toss them into this super primo, spicy, limey soy dressing that is most likely starting to replace my blood.

 

And then when you toss in that cooked edamame, the zucc, some arugula, the bebe scallops, garnished with crisp, finely sliced scallions?

 

Honey. Child. Please.

And I mean really toss it good. Get everything coated with the dressing. And then scoot everything to one side and just slurp it right out of the bottom of the bowl like a true lady.

I mean, am I right or am I right?

Somen Noodles with Scallops and Vegetables:

What it took for 2 dinner bowls:

* 3 Tbs. extra-virgin olive oil, divided
* 1 cup baby scallops (if frozen, thaw them first and pat dry)
* 1 cup diced zucchini
* 1 cup frozen edamame
* 2 cups arugula
* 2 Tbs. soy sauce
* 1 tsp sambal oelek
* 1 tsp brown sugar
* juice of one lime
* 2 bundles somen noodles
* 1 scallion, finely sliced
* coarse salt and freshly ground pepper

In a small bowl, whisk together 2 Tbs. oil, soy sauce, sambal oelek, brown sugar and lime juice. Set aside.

Cook the edamame in a small pot of boiling water for 5 minutes. Using a large slotted spoon, fish out the edamame, set aside and leave the water boiling. Add the somen noodles and cook until al dente, about 5 minutes, if that. Drain and rinse under cool water.

In the meantime, heat the remaining Tbs. oil in a medium skillet over medium-high. Add the scallops and sear on both sides, about 5 minutes total. Season with a small pinch of salt and pepper. The scallops will release a lot of water, so if you need to, tip the skillet over the sink to drain the water, and return to finish searing. Remove scallops from pan and set aside. *You can always sub gorgeous diver scallops for these baby ones. Or leave them out all together for a straight vegetarian meal.*

To the pan, add the diced zucchini and pinch of salt and sauté until they start to brown on both sides, 4 minutes.

Add the somen noodles to the bowl with the soy dressing and toss to combine. Add the edamame, zucchini, arugula and scallops; toss to combine.

Divide the noodle dish among two dinner bowls and garnish with sliced scallions. Serve with more fresh lime juice because ohhhh the things that will happen to you.

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20 Responses to Somen Noodles with Scallops and Vegetables

  1. Amy July 31, 2012 at 8:34 am #

    Low carb never sounded and looked so good.

  2. Cookbook Queen July 31, 2012 at 8:49 am #

    This totally needs to be my lunch.

  3. Kathryn July 31, 2012 at 8:58 am #

    So bright & fresh & pretty!

  4. Heather (Heather's Dish) July 31, 2012 at 10:41 am #

    Girlfriend we are doing a low carb thing too right now…someone just put me out my misery already!

  5. Kari@Loaves and Dishes July 31, 2012 at 10:51 am #

    I didn’t know that you sing! I love to sing….not sure anyone else appreciates my singing however. And the noodles, I just love noodles, please don’t ask me to do the Low-carb, No-carb thing. Ever.

  6. claire @ the realistic nutritionist July 31, 2012 at 11:59 am #

    This is gorgeous!!!!

  7. Katie @ Blonde Ambition July 31, 2012 at 1:11 pm #

    So much green stuff. Lovin’ it!

  8. Heather at FarmgirlGourmet July 31, 2012 at 2:26 pm #

    I die. That is all.

  9. Katie July 31, 2012 at 3:14 pm #

    You’re low carb approach is right up my ally.

  10. Tracey Evans July 31, 2012 at 4:29 pm #

    Oh yum! I have never used somen noodles. Will have to try this for sure! :)

  11. Stephanie @ Eat. Drink. Love. July 31, 2012 at 7:46 pm #

    Low carbs, low schmarbs! Whatevs. This looks freaking fantastic!

  12. Julie @ Table for Two July 31, 2012 at 8:04 pm #

    you of ALL people don’t need to be on any diet. girl, i saw you in that bathing suit by the pool on IG, mmmhmm, all 100 pounds of you!! ;) these look great and of course, right up my alley! i used to eat those noodles a lot as a kid haha

  13. Alison @ ingredients, Inc. July 31, 2012 at 8:40 pm #

    this is calling my name!

  14. Julia {The Roasted Root} August 1, 2012 at 8:46 am #

    Delicious bowl of pasta! Have an awesome trip to North Carolina – I love that place and allllll the food….including Bojangles (it’s all about the country ham biscuit), hush puppies, banana pudding and carolina-style bbq! Good luck staying low carb through NC…I know it’d be impossible for me! :)

  15. Ali @ Gimme Some Oven August 1, 2012 at 9:03 am #

    Ooooh, girl these look DELISH! Love all of the green!!!

  16. Christina August 1, 2012 at 11:44 am #

    First off, the first recipe like this that you posted was fabulous. I have literally probably made it eight times since I first tried it, which was probably not even two months ago.

    So this will certainly be put into my recipe repertoire ASAP. Can you share my excitement with me just for a moment, that I knew how to spell repertoire?

  17. Kathleen Richardson August 1, 2012 at 6:41 pm #

    This dish sounds and looks wonderful. What an excellent summer lunch or supper.

    Keep writing…

  18. Candice September 23, 2012 at 3:44 am #

    Thanks so much for this recipe. I cooked it tonight for dinner. I couldn’t get hold of any edamame so I used peas instead and also added broccolini and asparagus. It was delish! Will definitely make again, might try it with prawns next time.
    Keep up the good work with the blog :-)

  19. Vegetable Dum Biriyani August 31, 2013 at 5:20 am #

    God, I used to be dreaming about these 2 or 3 days back.
    Will likely be trying it out!

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