- 1 pound cellophane noodles
- 2 tablespoons oil
- 1 pound beef tenderloin, in strips 2 inches by ½ inch
- ¾ pound sea scallops
- 1 large clove garlic, minced
- 1½ cups scallions, sliced diagonally
- 1 teaspoon salt
- Freshly ground black pepper
- ¼ teaspoon dried red pepper flakes
- Prepare the cellophane noodles early in the day. Do not soak them. Just break them apart and deep-fry in oil heated to 375° for a few seconds until they puff up. Drain on paper towels.
- Heat the oil in a skillet. Add the beef, scallops, and garlic all at once and cook over high heat, stirring, for about 2 minutes. Add the scallions, salt, pepper, and dried red pepper. Cook for another 30 seconds, stirring furiously, and pour over a platter holding the fried cellophane noodles.