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Scallops and mushrooms with noodles

This is Asian cooking at its very best. This dish with scallops and mushrooms with noodles will not disappoint.

Scallops and mushrooms with noodles

Ingredients

  • 200 g (7 oz) soba (buckwheat) noodles
  • 1⅔ cups (120 g) shredded bok choy or Chinese cabbage (wombok)
  • 2 cups (180 g) bean sprouts, trimmed
  • 4 spring onions (scallions), finely chopped
  • ¼ cup (7 g) chopped fresh coriander (cilantro) leaves
  • 350 g (12 oz) large flat mushrooms
  • 250 g (8 oz) large scallops, roe removed
  • 1 sheet nori, toasted and thinly sliced
  • 2 cloves garlic, crushed
  • ⅓ cup (80 ml) sunflower oil
  • 1 tablespoon salt–reduced soy sauce
  • 2 teaspoons caster (superfine) sugar
  • juice of 1 large lemon
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon salt–reduced soy sauce
  • ½ small red chilli, seeded and finely chopped

Preparation

  1. To make the soy and garlic baste, mix all of the ingredients together in a bowl.
  2. Remove one–third of the baste to a separate bowl to make the soy dressing and set aside.
  3. To make the soy dressing, mix together the baste and all of the dressing ingredients in a bowl, stirring until smooth.
  4. Set aside until needed.
  5. Cook the noodles in a saucepan of boiling water following the packet instructions.
  6. Drain well.
  7. Put the drained noodles in a bowl, add the soy dressing and toss to coat.
  8. Add the bok choy, bean sprouts, spring onion and coriander and toss well.
  9. Divide among serving plates.
  10. Put the mushrooms in a shallow glass or non–reactive dish and pour over half of the remaining baste.
  11. Place the scallops in another shallow glass or non–reactive dish and brush with the remaining baste.
  12. Preheat a chargrill pan or barbecue hotplate to high.
  13. Cook the mushrooms for about 8–10 minutes, or until tender, turning once; remove to a plate.
  14. Cook the scallops for about 1–2 minutes, or until opaque.
  15. Slice the mushrooms and scatter over the salad on each plate with any of the cooking juices.
  16. Add the scallops and sprinkle the nori over the top.
  17. Serve immediately.

Serves 4
Preparation: 20 minutes
Cooking: 25 minutes



Source:

Low Fat No Fat Asian Cooking

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