Darlene's Candied Noodles & Scallops April 18 2012 3 Comments

Darlene's Candied Noodles & ScallopsServes 4
(created by our customer, Darlene Kaminsky)
2 bags Skinny Dip Fettuccini
1/2 lb scallops
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon granulated Splenda
1 cup chopped broccoli, asparagus & carrots
1 tablespoon minced fresh ginger
1 tablespoon minced garlic 
sesame seeds (optional)
pinch white pepper
Drain, rinse and boil noodles and veggies for 1 minute.  Drain again, rinse with cold water and let sit 5 minutes to dry very well.  Spoon into a serving bowl.  
Mix the sauce ingredients in a container with a lid.  Shake until the Splenda has dissolved. Taste and add more Splenda if desired.  Pour sauce over the noodles and veggies. Sprinkle lightly with white pepper & sesame seeds.  Toss again and serve.  
Nutrition Breakdown
Calories:  32.....Carbs:  3 grams.....Protein:  1 gram.....Fat:  2 grams