Ingredients card / Shopping list
2tbsp Vegetable oil
2 Garlic cloves (thinly sliced)
2 Long red chillies (seeded & sliced)
2tbsp Ginger (grated)
16 Scollops (without roe, halved into discs)
200g Hakubaku cha soba noodles (green tea)
1tbsp Soy sauce
1tsp Sesame oil
1 handful Coriander leaves (chopped)
Lemon wedges (for garnish : optional)
Recipe By: Hakubaku
Serves 4 adultsIntroduction
STEP ONE:GREEN TEA NOODLES
Cook noodles according to packet instructions.
Drain and set aside.
STEP TWO:CHILLI-GARLIC MIXTURE
Place half the sunflower oil in a heated wok.
Add garlic, chilli and ginger and fry till soft.
Remove from wok and set aside.
Heat the wok until hot.
Add remaining oil and fry scallops for 20 seconds each side till lightly browned.
Add the chilli-garlic mixture and soy sauce.
Add the noodles and stir through to coat.
Add the seasame oil and coriander.
Place stir-fry into 4 serving bowls.
Serve with lemon wedges if desired.