Scallop stirfry with spinach coriander and chili

Serves: 2

Style: Stirfry

Difficulty: Easy


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


Scallop stirfry with spinach coriander and chili


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.



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