The competition's first blind contestant will face off one last time against Josh Marks come Monday

Credit: Courtesy Rodale; Inset: Cindy Ord/Getty

Dish after dish, MasterChef contestant Christine Ha has proven she doesn’t need sight to master the one sense that might matter the most in the kitchen: taste.

Now Ha, 33, the cooking competition’s first blind contestant, will whip up one last culinary creation on the show’s season finale, airing Monday (9 p.m. EST) on Fox. Whether you’re rooting for her or fellow finalist Josh Marks, embrace your inner master chef with one of Ha’s Gordon Ramsay-approved creations, which is featured in MasterChef: The Ultimate Cookbook (in stores Sept. 18).

Stir Fry Noodles with Seared Scallops
Serves 4

  • Noodles:
  • 3 tbsp. fish sauce
  • 3 tbsp. soy sauce
  • 2 tbsp. chicken stock
  • 1 tbsp. fresh lime juice
  • 1 tbsp. mirin
  • 1½ tsp. rice vinegar
  • 1½ tbsp. sugar
  • 8 ounces dried rice vermicelli, soaked in cold water for 30 minutes
  • 2 tbsp. canola oil
  • 3 shallots, diced
  • 1 tbsp. finely chopped garlic
  • 1 tbsp. finely chopped peeled fresh ginger
  • 1 lb. oyster mushrooms, halved if large
  • 2 carrots, peeled and julienned
  • 2 green onions, thinly sliced

• 16 large sea scallops
• kosher salt
• 2 tbsp. chili oil
• fresh cilantro sprigs, for garnish
To prepare for the noodles, whisk the fish sauce, soy sauce, chicken stock, lime juice, mirin, vinegar and sugar in a small bowl until the sugar dissolves. Set aside. Bring a large pot of salted water to a boil over high heat. Prepare a large bowl of ice water. Drain the noodles from their soaking water. Add the noodles to the boiling water, and cook for just 10 seconds. Quickly drain the noodles, and then place them in the ice water to cool completely. Drain well.

To cook the scallops, season the scallops with salt. Heat a heavy large sauté pan over high heat. Add the chili oil, and swirl to coat the pan. Then add the scallops and cook just until dark brown, about 2 minutes per side.

To stir-fry the noodles, heat a heavy large wok over medium-high heat. Add the oil, and then stir in the shallots, garlic and ginger. Cook until fragrant and the shallots begin to soften, about 1 minute. Add the mushrooms and carrots, and stir-fry until they soften slightly, about 5 minutes. Stir in the noodles and sauce, and stir-fry to coat, about 30 seconds. Stir in the green onions.

Divide the noodles among four wide bowls. Top with the scallops, and then garnish with the cilantro. Serve immediately.