Ingredients
| 4 | (3-ounce) packages ramen noodles |
| 16 | cups water |
| 1 | (24-ounce) can DINTY MOORE® beef stew |
| 1 | (8-ounce) can pineapple tidbits |
| 10 | dry scallops, chopped |
| 1 | cup diced SPAM® Classic |
| ½ | cup shao shing wine |
| 2 | tablespoons oyster sauce |
| 2 | teaspoons curry powder |
| 1 | cup vegetable oil, divided |
| 1 | tablespoon chopped parsley, some leaves for garnish |
Directions
In large pot, cook ramen noodles in water 2 minutes; drain.
Strain stew, reserving gravy. Drain pineapple, reserving juice. In saucepan, combine ¼ cup reserved gravy, diced pineapple, 1/2 cup reserved pineapple juice, chopped scallops, diced SPAM® Classic and wine. Simmer over low heat 3 minutes.
In saucepan, simmer beef stew, oyster sauce and curry powder 4 to 5 minutes or until hot.
Heat ¼ cup oil in small skillet. Add ¼ of the cooked ramen noodles and cook until golden brown; remove to a plate. Repeat three times with remaining oil and ramen noodles.
To serve, top each noodle cake with stew and SPAM® brand mixture. Sprinkle with chopped parsley. Serves 4.