Scallop stirfry with spinach coriander and chili


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


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


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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