Scallop stirfry with spinach coriander and chili

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Scallop stirfry with spinach coriander and chili  542a2adefbc0335c3026a8cb_soba.png

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2x90g Hakubaku Udon Noodles
1 tablespoon vegetable oil
3cm piece ginger root, peeled and grated
2 Garlic cloves, peeled and minced with salt
1 tablespoon Black bean sauce
10 Scallops
2 hand fulls baby spinach
handful Coriander
50ml Vegetable stock
a pinch Sugar
2 teaspoons sesame oil
1 Red chili, deseeded and sliced
2 Sping onions, finely sliced

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Recipe By: Hakubaku

Serves 2 adults


The best thing about a stir-fry is how the aromas build in the kitchen as you add each new item to the wok.


Cook the noodles according to the instructions on the packet, drain and refresh under cold water.

Heat the oil in a hot wok and stir fry the ginger, garlic, black bean sauce and scallops for 2 minutes. Add the spinach and coriander, stock, soy sauce, chili, sugar and sesame oil and simmer for 1 minute, or until reduced slightly. Check the seasoning. Add the noodles and toss everything so that it is well coated and heated through.

Top with the spring onions and serve.