Egg Noodles and Sea Scallops in Eggplant, Pepper, and Tomato Sauce

Noodles, Pasta, Seafood Recipes, Vegetable Recipes

Egg Noodle with Scallops in Eggplant/Tomato Sauce by Harini

My kind of pasta dish: spicy and loaded with seafood and vegetables.

Egg Noodles with Sea Scallops in Eggplant/Tomato Sauce by Harini

Last summer, I wrote about an eggplant/peppers/tomato dish that I learned from a good friend of mine. I really liked the dish and this time I decided to mix it up with some egg noodles and sea scallops. Definitely another favorite pasta dish: light, infused with great fresh produce flavors, and boy…would you just look at the colors! Such a treat for the palate AND the eyes.

Here’s how I do the eggplant/peppers/tomato sauce:

  • Get 2-3 smaller and skinnier eggplants (or 1 big eggplant)
  • Halve the eggplants and cut into 4 long pieces
  • Chop them up into shorter cuts
  • Dice 4 medium size tomatoes
  • Mince 4-5 garlic
  • Chop 1 red bell pepper
  • Chop 5-7 hot finger peppers (Serrano or jalapeno would work too. Warning: spicy! Please adjust to your spicy-tolerance level)
  • Heat up a medium pot with a tablespoon of olive oil
  • Let the garlic sizzled for 2 minutes, add all of the above, sprinkle a little salt and pepper into the pot
  • Close with a lid and cook until the eggplants turned soft and translucent (15-20 minutes over medium heat)

Prepare the egg noodles:

  • Bring water to a boil in a medium pot, add a little bit of olive oil and salt, and cook 2-3 cups of egg noodles for about 6-8 minutes (or as directed on the bag)
  • Drain and set aside

Prepare the sea scallops:

  • Drizzle extra-virgin olive oil and lemon juice from 1-2 lemons on the (thawed) 8-10 scallops
  • Sprinkle a little bit of salt and black pepper
  • Let them sit for about 10-15 minutes to marinate
  • Heat up a non-stick pan (medium heat) and sear the scallops for 2-3 minutes on each side (until both sides get that beautiful golden crust).
  • Set aside

Mix the egg noodles with the eggplant/pepper/tomato sauce, top it with some scallops, and eat up! :).

(Serve 2)

We’re inching closer to spring time in this part of the world. Still cold. But at least the sun is out today! Wishing you all for some good weather wherever you are.

Thanks for stopping by!


Egg Noodle with Shiitake Mushrooms and Collard Greens


(My version of Mi Goreng Jawa)

Similar to the universality of beef stew dish, noodle seems to exist in many different cultures’ cuisines. For many Indonesians, especially who live in the island of Java, the Javanese pan-fried egg noodles or Mi Goreng Jawa is most likely a favorite dish (among many).

I simply love the flavor of this noodle dish. It gets cooked with nutmeg, candlenuts, soy sauce, garlic, and shallots. Traditionally, the dish is mixed with some greens, pulled chicken, and scrambled eggs. In my version, I mix in a bunch of flavorful and meaty shiitake mushrooms and hardy collard greens and I get myself a delicious one-pot meal. The combination of the spices coats the noodle, mushroom, and greens so well it is almost addictive. I try to make a huge pan of it whenever I cook this dish, invite friends over for a meal, and eat the leftover for a couple of days :).

My version will require:

  • 1 bag of fresh egg noodle. (They come in 3-4 bundle per bag. Find them in the refrigerated section of your Asian grocery store.)
  • 2-3 cups of fresh shiitake mushrooms. (Remove and discard all of the stems and then chop the top of the mushrooms.)
  • 1 large bundle of collard greens. (Strip the leaves off the stem, discard the stems, stack and roll up the leaves, and slice them into 1 inch slices or thinner.)
  • 4-5 shallots (chopped)
  • 1 tablespoon of minced garlic
  • 4 candlenuts (finely chopped)
  • ½ teaspoon of nutmeg powder
  • Salt
  • Black pepper
  • 1 tablespoon of canola/vegetable oil
  • 2 tablespoon of soy sauce
  • 4 tablespoon of sweet soy sauce. (If you don’t have sweet soy sauce, mix 4 tablespoon of regular soy sauce with 4 tablespoon of honey.)
  • ½ cup of water or chicken (or vegetable) stock
  • 3 eggs (scrambled)

Here’s how I do it:

  • Fill a medium pot with water (halfway) and bring to boil.
  • Once boiled, using a food stainless steel strainer, dip the noodles in the water for a minute.
  • Place the noodle in a large bowl and set aside.
  • In a large pot, heat up the canola/vegetable oil (medium heat), and add all of the spices: shallots, garlic, chopped candlenuts, nutmeg, salt, and pepper. Let them sizzle for two minutes.
  • Add the noodle.
  • Use two forks and your arm muscles to mix all of the ingredients well with the noodle.
  • Add the soy sauce and sweet soy sauce. Continue mixing.
  • Add the collard greens and mushrooms.
  • Add half a cup of water or chicken stock. Lower the heat, continue mixing, cover the pot with a lid, and let it cook for 5 more minutes or until liquid is absorbed.
  • Serve with the scrambled eggs on top and Thai peppers on the side (optional)

Serve 6+ people generously.