Scallops with Black Bean Sauce, Red Capsicum and Udon Noodles
Photography by Aaron McLean.
Take care with the scallops as they can easily toughen if over cooked.
Serves: 4
INGREDIENTS
300 grams fresh udon noodles
Scallops
20 scallops
1 tablespoon soy sauce
1 teaspoon cornflour
½ cup chicken stock
½ teaspoon caster sugar
1 tablespoon vegetable oil
2 teaspoons sesame oil
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
¼ teaspoon Chinese 5-spice
2 tablespoons sweet chilli sauce
1 tablespoon black bean sauce
1 red capsicum, thinly sliced
2 large handfuls baby bok choy, rinsed and leaves separated
To serve
2 spring onions, thinly sliced
small handful coriander
METHOD
Noodles: Cook the noodles according to the instructions on the packet. Drain and refresh in cold water then toss with a little sesame oil and set aside.
Scallops: Combine the soy sauce and cornflour until smooth then add the stock and sugar and set aside. Heat both of the oils in a wok or large sauté pan and add the ginger, garlic, 5-spice and the sweet chilli and black bean sauces. Cook for a few seconds then add the capsicum, bok choy and the chicken stock mixture and cook over a high heat for 2-3 minutes until the sauce has thickened a little and the vegetables are crisp but tender. Add the scallops and cook for 2-3 minutes then add the noodles and turn until they are well coated in the sauce and are heated through.
To serve: Divide between bowls and top with the spring onions and coriander.
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