Ingredients
- 200 g (7 oz) dried thin egg noodles
- 300 g (10 oz) scallops, roe removed, thickly sliced
- 1 clove garlic, crushed
- finely grated zest of 1 lemon
- 1 teaspoon English mustard
- 4 sprigs fresh tarragon
- ¼ cup (60 ml) olive oil
- 600 g (1¼ lb) mixed frozen stir–fry vegetables
- 4 cups (140 g) watercress
Preparation
- Soak the noodles in boiling water following the packet instructions.
- Drain well and set aside.
- Put the scallops into a large bowl with the garlic, lemon zest, mustard, tarragon and 2 tablespoons of the olive oil, tossing well to coat.
- Set aside.
- Heat the remaining oil in a wok or large frying pan over high heat and stir–fry the vegetables for 5 minutes, or until just tender.
- Add to the noodles and toss to combine.
- Divide among serving plates and arrange some of the watercress on the side.
- Add the scallops and all of the marinade to the wok and cook for 2–3 minutes, turning the scallops once, until opaque.
- Divide the scallops among the serving plates, reserving any leftover marinade in the pan.
- Add ⅓ cup (80 ml) boiling water to the wok and bring to the boil, stirring to lift any residue from the base.
- Cook for about 1 minute, or until reduced slightly, then spoon over the watercress and scallops and serve immediately.