PREP TIME: 10 min
COOK TIME: 20 min
READY TIME: 30 min
CALORIES: 215.4 (per serving)
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- 350 g (11¼ oz) Hokkien noodles
- 2 teaspoons sesame oil
- 8 shallots, trimmed and halved
- 1 tablespoon shredded ginger
- 200 g (6½ oz) snake beans, trimmed and chopped
- 250 g (8 oz) Chinese broccoli (gai larn), chopped
- 3 tablespoons oyster sauce
- 2 tablespoons sweet chilli sauce
- 12 scallops
- 1 tablespoon chilli oil
- Lime wedges
1 Place noodles in a bowl and cover with boiling water. Allow noodles to stand for 2 minutes and drain well.
2 Heat oil in a wok or frypan over high heat. Add shallots and ginger and stir fry for 2 minutes.
3 Add snake beans, Chinese broccoli (gai larn), oyster sauce and sweet chilli sauce to wok and cook for 2 minutes. Add noodles and cook for a further 3 minutes or until noodles are heated through.
4 Place noodles in piles on warmed serving plates or in bowls. Heat chilli oil in a wok or frypan over high heat. Add scallops to wok and cook for 10-20 seconds on each side or until just seared.
5 To serve, place scallops on top of noodles and serve with lime wedges.
Calories: 215.4 Kcal
Fat: 4.5 g
Cholesterol: 37.5 mg
Sodium: 1,353.8 mg
Potassium: 660.1 mg
Carbs: 22.7 g
Protein: 22.7 g