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Ginger Scallops with Chinese Greens and Chiu Chow Noodles

Fast stir-fry featuring scallops, ginger, and greens served over egg noodles tossed in a savory simmering sesame sauce.

HealthySeafoodNoodlesStir-FryScallops
Estimated Nutrition
Calories
605.1
kcal / serving
2420.5 kcal total
Carbs
45.5g
per serving
182.1 g total
Fat
34.6g
per serving
138.2 g total
Protein
28.1g
per serving
112.4 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Sugar
For the scallops
2
tsp
Sugar
For the sauce
CondimentsSauces
2
tsp
Light Soy Sauce
For the scallops
4
tbsp
Sesame Paste
Or peanut butter
15
ml
Dark Soy Sauce
For the sauce
30
ml
Light Soy Sauce
For the sauce
GrainsCereals
225
g
Egg Noodles
Dried e-fu or regular egg noodles
Liquids
1
tbsp
Shaoxing Rice Wine
Or dry sherry
225
ml
Chicken Stock
For the sauce
NutsSeeds
1
tbsp
Garlic
Finely chopped
0.5
tsp
Salt
For the scallops
0.5
tsp
White Pepper
Freshly ground, for the scallops
2
tbsp
Garlic
Thinly sliced
0.5
tsp
Salt
For the sauce
1
unit
White Pepper
To taste, for the sauce
OilsFats
15
ml
Groundnut Oil
For the scallops
15
ml
Groundnut Oil
For the greens
2
tsp
Sesame Oil
For the final stir-fry
30
ml
Sesame Oil
To toss with noodles
Seafood
450
g
Scallop
Including the roes
Vegetables
1.5
tbsp
Ginger
Finely chopped
2
tbsp
Spring Onion
Finely chopped
700
g
Chinese Greens
Bok choi or flowering cabbage, cut into 7.5cm pieces

Method

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