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Scallop Noodles


This is seared sea scallops served with wheat noodles that's been tossed with spicy Sichuan sauce and blanched Hong Kong Kai Lan vegetables. If you prefer, you can always substitute with your favorite vegetables and add a fried egg. A simple and yet so satisfying noodles meal!

Scallop Noodles

Ingredients


12 to 15 Large Sea Scallops

350 g Dried Wheat Noodles
1 Bunch Hong Kong Kai Lan, blanched
Fresh Coriander Leaves, chopped
2 Red Chilies, sliced (optional)
Peanut Oil


Spicy Sichuan Sauce

1 Tbsp Peanut Oil

1 tsp Sichuan Peppercorn

3 Cloves Garlic, chopped (about 1 Tbsp)

½ inch Ginger, finely chopped (about 1 Tbsp)

4 Stalks Scallions (Green Onions/Spring Onions) white part only, chopped (reserved the green part for sprinkling)

2 ½ Tbsp Soy Sauce

1 Tbsp Dark Soy Sauce

6 Tbsp Chili Oil with sediment

2 ½ Tbsp Sesame Paste



Method



In a wok or saucepan over high heat, add peanut oil and mix in the peppercorns. Stir-fry until fragrant and add garlic, ginger, and scallions and stir-fry for about 30 to 40 seconds. Reduce the heat to low, mix in the soy sauce, dark soy sauce, chili oil, and sesame paste and simmer for about 2 to 3 minutes.


Prepare the scallops: Heat a cast-iron or non-stick pan. When the pan is hot add about 1 Tbsp or oil and sear the scallops in 2 to 3 batches. Turn scallops once, and remove from heat when scallops are just cooked, about 1 minute per side.

Cook the noodles according to the manufacturer’s instructions. Drain the noodles and divide among 4 to 6 bowls, add the sauce (according to taste) and toss well. Top with scallops, vegetables, chopped scallions, coriander, red chilies, and serve immediately.
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Comments

  1. MichelleNovember 30, 2011 at 10:38 AM

    I love simple and delicious food like this!

    ReplyDelete
  2. BeckyintherootcellarNovember 30, 2011 at 11:38 AM

    Looks yummy!!

    ReplyDelete
  3. RabbittrickNovember 30, 2011 at 5:32 PM

    Yum! This is exactly how I picture a toss-up lunch or quick dinner would be. Satisfying and warming for the soul. Who needs a fireplace to prop your feet by in Asia when you can have fiery noodles?

    ReplyDelete
  4. AubreyNovember 30, 2011 at 6:32 PM

    This looks fantastic, what a gorgeous bowl of food! I really want to try out that spicy sichuan sauce.

    ReplyDelete
  5. ElinNovember 30, 2011 at 7:50 PM

    Simple and delicious ! The pan seared scallops look good and the spicy sichuan sauce must be great for the wheat noodles ! Yumm !

    ReplyDelete
  6. FoodEpixNovember 30, 2011 at 9:05 PM

    This looks delicious. Would love for you to share this with us over at foodepix.com.

    ReplyDelete
  7. AnhDecember 1, 2011 at 3:24 AM

    yum! Delicious looking noodles!

    ReplyDelete
  8. AnonymousDecember 2, 2011 at 1:45 PM

    You caught the scallops perfectly! Perfectly, i say! :p

    ReplyDelete
  9. AnonymousDecember 3, 2011 at 1:05 PM

    I love Sichuan Peppercorn
s but have never thought to try it with scallops. Great.

    ReplyDelete
  10. Shirataki NoodlesDecember 5, 2011 at 2:57 AM

    Nice post!!
    Looking so delicious and yummy...

    ReplyDelete
  11. baobabsJanuary 10, 2012 at 12:57 AM

    yum, luxurious bowl of noodles!!! also never thought to pair sichuan peppers 花椒 with scallops.

    ReplyDelete

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