Recipe By Diana71
Published Apr 30th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 502.6

This is one of my mom’s favorite noodle dishes! I’ve spiced it up a bit with more chili crisp than she would normally use, but it’s worth it! The thin spaghetti noodles get an Asian flare, and the mini scallops add a wonderful but subtle seafood flavor. The broccoli is cooked perfectly since it is steamed first.

Recipe Ingredients

  • 1 (8 ounce) package thin spaghetti
  • 1 (8 ounce) package broccoli florets
  • 3 tablespoons soy sauce
  • 3 tablespoons Japanese mayonnaise (such as Kewpie®)
  • 2 tablespoons chili crisp oil sauce
  • 2 teaspoons gochujang (Korean hot pepper paste)
  • 2 teaspoons white sugar
  • 1 teaspoon garlic powder
  • 1 (1 inch) piece fresh ginger, minced
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • ½ pound small bay scallops
  • 1 green onion, chopped

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and set aside.
  2. 2 At the same time, combine broccoli with 2 to 3 tablespoons water in a microwave-safe bowl. Cover tightly and cook on high until tender, 3 to 4 minutes. Drain any liquid and set aside.
  3. 3 Mix soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger together in a medium bowl.
  4. 4 Heat oil and butter in a wok over medium heat until butter is sizzling but before it turns brown. Add onion and saute for 1 minute. Add scallops; cook and stir until seared, about 3 minutes. Mix in steamed broccoli and saute for 1 to 2 minutes. Pour soy sauce mixture over top and quickly add drained spaghetti. Toss until thoroughly combined and cook until heated through, 2 to 3 minutes.
  5. 5 Sprinkle green onion over top and serve.

Nutrition Facts

  • Calories 502.6
  • Carbohydrate 46.8 g
  • Cholesterol 45.8 mg
  • Fat 24.8 g
  • Fiber 3.2 g
  • Protein 24.3 g
  • Saturated Fat 4.5 g
  • Sodium 1222 mg
  • Sugar 6.3 g

Chef's Notes

If using frozen scallops, be sure to thaw them first by placing in a bowl with cold water for about 10 minutes.
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  1. Didn't change a thing. Only thing I did differently was to cook the noodles and then use the same pot from the noodles to cook the dish because I hate washing extra pots . My husband loved it and called it restaurant worthy. Thank your mom.