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.
- 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
- 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 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 Mix soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger together in a medium bowl.
- 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 Sprinkle green onion over top and serve.
- 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