This is seared sea scallops served with wheat noodles that's been tossed with spicy Sichuan sauce and blanched Hong Kong Kai Lan vegetables. If you prefer, you can always substitute with your favorite vegetables and add a fried egg. A simple and yet so satisfying noodles meal! Scallop Noodles Ingredients
12 to 15 Large Sea Scallops
350 g Dried Wheat Noodles 1 Bunch Hong Kong Kai Lan, blanched Fresh Coriander Leaves, chopped 2 Red Chilies, sliced (optional) Peanut Oil
Spicy Sichuan Sauce
1 Tbsp Peanut Oil
1 tsp Sichuan Peppercorn
3 Cloves Garlic, chopped (about 1 Tbsp)
½ inch Ginger, finely chopped (about 1 Tbsp)
4 Stalks Scallions (Green Onions/Spring Onions) white part only, chopped (reserved the green part for sprinkling)
2 ½ Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
6 Tbsp Chili Oil with sediment
2 ½ Tbsp Sesame Paste
Method
In a wok or saucepan over high heat, add peanut oil and mix in the peppercorns. Stir-fry until fragrant and add garlic, ginger, and scallions an...
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