Prepare noodles according to package directions.
Meanwhile, season scallops with salt and pepper. In a large, lightly oiled skillet over medium-high heat, sear scallops on both sides until browned and tops begin to crack, about 3 to 4 minutes per side. Remove to a plate and cover with foil to keep warm. In the same skillet, saute garlic until softened, adding a little more oil if necessary. Add the cabbage mix and 1/4 cup stir-fry sauce and saute until cabbage and carrots are softened. Add additional sauce as needed. Add the drained noodles to the veggies and heat through. Push mixture to a side and return the scallops briefly to the pan to rewarm. Mound the noodles-veggie mix in bowls and top with scallops. Add more sauce, if needed.
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 4|
|Calories from Fat: 31 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 63.8mg||20 %|
|Sodium 753.6mg||26 %|
|Potassium 784.6mg||21 %|
|Total Carbohydrate 49.5g||15 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 48.6g|
|Protein 34.9g||50 %|
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Calories per serving: 361
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