Serves 4   Hands-on time: 10 to 15 minutes    Total time: 10 to 15 minutes

6 oz cellophane noodles (aka bean thread noodles)
1 Tbsp safflower oil
1/2 cup minced white onion
1 Tbsp minced fresh ginger
2 cloves garlic, minced
2 lb fresh or frozen large sea scallops (thawed if frozen)
1 1/2 Tbsp low-sodium soy sauce
1/2 cup all-natural apricot preserves
2 cups fresh or frozen snow peas (do not thaw, if frozen)
Sea salt and fresh ground black pepper, to taste

INSTRUCTIONS
ONE: Soak noodles in very hot water for 10 minutes (hot water from the tap is fine; no need to simmer or boil over the stovetop); drain and set aside.

TWO: Meanwhile, heat oil in a wok or large skillet on medium-high. Add onion, ginger and garlic and cook for 2 minutes, until tender, stirring frequently. Add scallops and cook for 2 minutes, until opaque. In a small bowl, whisk soy sauce into apricot preserves. Add apricot mixture to wok and bring to a simmer over same heat. Add snow peas and cook for 30 seconds. Remove from heat and season with salt and pepper. Serve scallop mixture over noodles.

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