Somen Scallop

Scallop & Zucchini Somen Salad

SERVES: 4  DIFFICULTY: Medium   COOKING TIME: 15 minutes

Something bright and fresh to grace the table


  • 270g Hakubaku Organic Somen
  • 3 Tbs. extra-virgin olive oil, divided
  • 300g scallops (if frozen, thaw first and pat dry)
  • 1 medium diced zucchini
  • 150g edamame
  • 2 cups rocket
  • 2 spring onion, white section finely sliced


  • 2 Tbs. soy sauce
  • 2 tsp Yuzu Kosho
  • ¼ tsp togarashi
  • 2 tsp brown sugar
  • juice of one lime
  • coarse salt and freshly ground pepper
  • spring onion – green section, sliced diagonally


  1. Whisk together in a small bowl, 2 Tbs. oil, soy sauce, yuzu kosho, togarashi, brown sugar and lime juice. Set dressing aside.
  2. Prepare Somen as per packet directions. Drain, rinse and set aside in a large bowl.
  3. Heat the remaining oil in a fry-pan over medium-high. Add scallops and sear for about 2 minutes each side. Season with salt and pepper. If the scallops release a lot of water, carefully drain off and continue pan-frying. Remove scallops from pan and set aside.
  4. Add diced zucchini and sliced spring onion whites to the pan and sauté until browned.
  5. Add the dressing to the Somen and toss to combine. Add edamame, zucchini and spring onion, rocket and scallops; toss to combine.
  6. Divide the noodle dish among four bowls and garnish with sliced spring onions. Sprinkle with togarashi and serve.

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