Pumpkin-Peanut Curry Noodles With Five-Spice Seared Scallops And Shrimp

1 fave
More from this source
Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
698
FAT
95%
CHOL
60%
SOD
110%

Comments

Add a comment

Ingredients for 4 servings

1 pound spaghetti

Salt

5 tablespoons vegetable oil or peanut oil

3 cloves garlic, finely chopped

2 inches ginger root, minced or grated

1 red bell pepper, thinly sliced

1/2 teaspoon crushed red pepper flakes

1/4 cup creamy peanut butter

1/4-1/3 cup Tamari (dark soy sauce)

1 can cooked pumpkin (15 ounces)

2 rounded tablespoons mild or hot curry paste, such as Patak's brand, found on the international foods aisle at the grocery store

3 tablespoons five-spice powder

12 jumbo shrimp, peeled and deveined

12 diver scallops, trimmed and patted dry

4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks

You might also like

Curried Noodle Patties
101 Cookbooks
Broccoli Curry Udon
The PPK
Vegan Green Curry Noodle Bowl
Cheeky Kitchen
Curried Broccoli Couscous
Real Simple
Butternut Squash And Coconut Curry
Love and Olive Oil
Johnny’s Green Curried Soba Noodles
Lulu Powers
Stir-Fried Noodles With Singapore Lamb Curry
Epicurious
Noodles In Thai Curry Sauce With Tofu
Dana Treat
Vegetable Thai Curry Noodle Soup
Steamy Kitchen
Peanut Curry Noodles With Seared Shrimp & Scallops
Love and Olive Oil