• Fill a large saucepan with water and when it begins to boil add the soy noodles. Cook 6-8 minutes until tender, drain them and toss them with the sesame oil. Put a lid on the pan and set aside to keep warm.
• In a small saucepan, over medium heat whisk the soy sauce, lime juice, vinegar, honey, ginger and chile-sauce. Reduce the heat to simmer and reserve.
• Heat a cast-iron skillet, fry pan or heavy-bottomed skillet set over high heat.
• While the skillet is heating, prepare the scallops by wiping/blotting them with a paper towel, brush one side with oil and when the skillet is smoking hot add half of the scallops, oiled side down and sear for three minutes without moving them. Brush oil on the top side of the scallops. When a nice brown crust forms on the bottom they loosen from the skillet, flip to the other side and sear for an additional two minutes. Remove from the skillet and keep warm on a plate covered with foil and proceed with searing the remaining scallops.
• While the scallops are searing, add 1/4 cup of water to a saucepan and when it begins to boil, add the snow peas, place a lid on the pan and steam for one minute. Remove from the heat and drain off any remaining liquid. The peas will be bright green, hot and crunchy. Keep them warm.

To serve:

• Divide the hot noodles between 4 bowls, add equal amounts of scallops and snow peas to each bowl and spoon the hot sauce over the top of each serving. Enjoy
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