1. In large nonstick pan over high heat, bring 3 quarts water to boil. Meanwhile, rinse and trim beans, cut into 3-inch lengths. Rinse, stem and seed bell pepper, cut into slivers 2-3 inches long.

2. Add beans to boiling water and return to a boil. Remove from heat and add bean threads and scallops; cover and let stand

until scallops are barely opaque in center of thickest part (cut to test) and bean threads are barel tender to bite, 3 to 5 minutes. Drain, rinse with cold water until cool, and drain again thoroughly. Rinse and dry pan.

3. In same pan over high heat, stir garlic and ginger in oil just until garlic begins to brown, about 1 minute. Stir in chile flakes and

remove from heat. Add soy sauce, vinegar, and sugar. Add noodle mixture, bell pepper, and green onions; mix gently. Mound on

dinner plates or pour into a wide serving bowl.