Five Spice Scallops with Noodles

Bring a large pot of water to boil. Add the noodles and cook according to the package.

While the noodles are cooking, sprinkle the scallops on both sides with the five spice powder and season lightly with salt/pepper.

In a large frying pan over high heat, warm 3 T of the oil. Working in batches if necessary, add the scallops in a single layer to the pan and cook until well browned on the bottom, about 1 minute.

Turn the scallops and cook until well browned on the outside and just opaque in the center, 1-2 minutes.

Transfer to a plate. (Why is that my seafood always takes longer to cook? I had mine in the pan for MUCH longer than 3 minutes)

Add the remaining 1 T of oil to the same frying pan over high heat. Add the ginger and garlic and stir fry just until fragrant - 30 seconds.

Add the sugar snap peas and stir fry until just tender crisp, about 1 minute.

Stir in the orange zest and juice, wine and soy sauce - cook until slightly reduced, 1-2 minutes.

Add the cooked noodles and green onions and toss to combine. Divide the noodles and snap peas among 4 plates, top with scallops and serve.