Keto Oriental Scallop Stir-Fry with Ramen Noodles
Quick weeknight dinner featuring tender sea scallops tossed with crisp asparagus, bell peppers and ramen noodles in a savory Asian-inspired sauce. The convenience of instant ramen meets fresh seafood and vegetables for a satisfying meal ready in under 20 minutes. Perfect for busy families wanting restaurant-style flavors at home, with the umami-rich seasoning packet creating depth while lemon juice adds brightness to balance the dish.
Ingredients
- 1 package Oriental-flavor ramen noodle soup mix, 3 ouncesany ramen flavor plus 1 tsp soy sauce1:1vegetariangluten-freeadds glutenadds soy
use rice noodles for gluten-free
- 1 tablespoon olive or vegetable oil
- ¾ pound asparagus, cut into 1-inch pieces
- 1 large red bell pepper, cut into thin strips
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- ¾ pound sea scallops, cut in halfshrimp or firm white fish1:1shellfish-freebudgetadds shellfish
adjust cooking time
- 1 tablespoon soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper sauce
Instructions
- 1
Reserve seasoning packet from noodles
- 2
Cook and drain noodles as directed on package
- 3
Heat olive oil in wok or 12-inch skillet over high heat
- 4
Add asparagus, bell pepper, onion and garlic
- 5
Stir-fry 2 to 3 minutes or until vegetables are crisp-tender
- 6
Add scallops
- 7
Stir-fry until white
- 8
Mix contents of seasoning packet, soy sauce, lemon juice, sesame oil and pepper sauce
- 9
Stir sauce into scallops mixture
- 10
Stir in noodles
- 11
Heat through
Tips
Cut scallops uniformly in half for even cooking and tender texture
Keep vegetables moving in the wok to prevent burning while maintaining crisp-tender bite
Have all ingredients prepped before starting since stir-frying moves quickly
Good to Know
Refrigerate leftovers up to 2 days, though scallops are best eaten fresh
Prep vegetables up to 4 hours ahead, cook just before serving
Serve immediately while hot for best texture
Common Mistakes
Don't overcook scallops to avoid rubbery texture
Keep heat high throughout cooking to maintain wok hei flavor
Substitutions
Gluten-Free Swaps
use rice noodles for gluten-free
General Alternatives
adjust cooking time
FAQ
Can I use frozen scallops for this recipe?
Yes, thaw completely and pat dry before cutting. Frozen scallops may release more moisture during cooking.
What if I don't have a wok?
A large 12-inch skillet works well. Keep heat high and move ingredients constantly for best results.
How long will leftovers keep?
Refrigerate up to 2 days, but scallops are best enjoyed fresh as they can become tough when reheated.