2 tablespoons vegetable oil 20 ounces scallops 2 tablespoons shoyu 2 teaspoons ginger, minced 1/4 teaspoon garlic, minced 1 1/2 cup assorted chinese cabbage, cut into 1-inch cubes 2 tablespoons oyster sauce 1 teaspoon sesame seed oil 2 pounds precooked ramen or asian noodles 1 cup chicken stock Salt and pepper, to taste
Heat vegetable oil in a Teflon wok pan over heat. Add scallops and shoyu. Stir-fry for 2 minutes. Add ginger and garlic, and cook for 30 seconds more. Remove scallops from wok and set aside. Place chinese cabbage, oyster sauce, and sesame seed oil in wok and cook for 2 to 3 minutes. Add ramen and chicken stock. Season with salt and pepper. Cook for 3 minutes, then remove from heat. Place seasoned noodles on a platter and top with scallops. Serve immediately.