One of our taste testers said it best when describing this meal: if he were at a buffet he would have sampled the dish, but wouldn’t go back for seconds. Yes, you read that correctly. It’s not that the meal was bad, in fact, there were many things we liked about it: the texture and flavor of the udon (a little salty and creamy – yum!); the freshness of the shrimp; and the savoriness of the scallops.
And then we come to the sauce. The sauce is, well, uhmm…interesting? Missing something? Contains something it shouldn’t? We weren’t quite sure what the problem was, and that’s where all you Honey Pacifica fans come in. We are issuing our first-ever “Re-do This Recipe” challenge! Test it out and let us know if you liked it as is, or changed it up and made it better. To the kitchen!
Active time: 20 mins
Total time: 30 mins
- 1/4 cup Raw Buckwheat Honey
- 2 teaspoons fresh ginger, minced
- 1/4 cup unseasoned rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons chili paste
- 1 teaspoon oriental sesame oil
- 1 teaspoon orange zest
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh mint
- 2 -3 packages udan Asian noodles (may be hard to find, so 1 lb. linguine will work perfectly)
- 1/2 lb shrimp
- 1/2 lb scallops
- Combine all ingredients (except shrimp and scallops) and stir gently.
- You can make the sauce the night before to allow the flavors to soak in together, but letting the sauce sit for an hour will do perfectly as well.
- Cook shrimp and scallops in sauce for about 10 minutes.
- Mix sauce with noodles and enjoy!
Honey Sesame-Ginger Pasta With Shrimp and Scallops by Hungry Chef.