Pumpkin Peanut Curry Noodles with Five Spice Seared Scallops and Shrimp
Ingredients
- 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 to 1/3 cup tamari dark soy sauce, eyeball it
- 1 (15-ounce) can cooked pumpkin
- 2 rounded tablespoonfuls mild or hot curry paste (recommended: Patak's) found on international foods aisle
- 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
Instructions
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