Somen Noodles with Scallops and Vegetables

In a small bowl, whisk together 2 tablespoons oil, soy sauce, sambal oelek, brown sugar and lime juice. Set aside.

Cook the edamame in a small pot of boiling water for 5 minutes. Using a large slotted spoon, fish out the edamame, set aside and leave the water boiling. Add the somen noodles and cook until al dente, about 5 minutes, if that. Drain and rinse under cool water.

In the meantime, heat the remaining tablespoon of oil in a medium skillet over medium-high. Add the scallops and sear on both sides, about 5 minutes total. Season with a small pinch of salt and pepper. The scallops will release a lot of water, so if you need to, tip the skillet over the sink to drain the water, and return to finish searing. Remove scallops from pan and set aside. (You can always substitute gorgeous diver scallops for these baby ones. Or leave them out all together for a straight vegetarian meal.)

To the pan, add the diced zucchini and pinch of salt and sauté until they start to brown on both sides, 4 minutes.

Add the somen noodles to the bowl with the soy dressing and toss to combine. Add the edamame, zucchini, arugula and scallops; toss to combine.

Divide the noodle dish among 2 dinner bowls and garnish with sliced scallions. Serve with more fresh lime juice because ohhhh the things that will happen to you.