Ming Tsai shares a delicious stir fry wonton noodle recipe as seen on Episode 17 of Simply Ming.


  • 1 1/2 pounds sea scallops, abductor muscle removed, quartered

  • 2 tablespoons organic shoyu ponzu

  • ¾ pound wonton noodles

  • 1½ cups fresh English peas

  • 5 slices thick bacon, sliced horizontally ¼-inch slices

  • 5 garlic cloves, thinly sliced

  • ½ cup low-sodium chicken stock

  • 5 tablespoons extra virgin olive oil

  • salt and freshly ground black pepper

  • ½ tablespoon unsalted butter

  • Juice of 1 lemon

  • 1 head of radicchio, halved and shredded

  • 1 cup arugula leaves

  • ½ cup pine nuts, toasted

  • Kosher salt and freshly ground black pepper to taste


  • 1.

    In a non-reactive bowl, combine the scallops and shoyu ponzu. Reserve.

  • 2.

    In a large stock-pot, blanch the noodles in boiling salted water. After about 1 ½ minutes, add the peas and cook an additional minute. Strain the pasta and peas and reserve.

  • 3.

    Meanwhile, in a wok over medium-high heat, add the bacon slices and cook about 1½ minutes. Add ¾ of the garlic slices for the final minute and a half. The fat will render from the bacon and the garlic’s aroma will become apparent.

  • 4.

    Add the blanched pasta and the peas to the wok to infuse the noodles with flavor.

  • 5.

    Add the chicken stock and toss to combine, then reheat the noodle mixture through. Season to taste with salt and freshly ground black pepper and drizzle with 2 tablespoons of the olive oil. Transfer the noodle mixture to a serving bowl.

  • 6.

    Make the salad: combine 2 tablespoons of olive oil with the lemon juice and remaining garlic slices. Toss in a bowl with the radicchio, arugula, and toasted pine nuts. Season to taste with salt and freshly ground black pepper.

  • 7.

    Add one tablespoon of olive oil to the wok and add the marinated scallops along with the ponzu marinade. Season with salt and freshly ground black pepper. Cook until scallops are just cooked through, about one minute. Mount the scallops with the butter, stirring to combine. Top the plated noodles with the scallops.

  • 8.

    Garnish the top of the stir fry with the salad and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1169kj
  • Fat Total 63g
  • Saturated Fat 12g
  • Protein 50g
  • Carbohydrate 103g
  • Sugar 6g
  • Sodium 1238mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Pairing: Planeta Rose, Sicilia

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