Soy Chilli Steamed Scallops with Carrot and Spinach Noodles

Flavorful Asian-style steamed scallops served over stir-fried carrot and spinach rice noodles with a savory soy chili dressing.

Healthy Seafood Noodles Scallops Steamed Chinese New Year

Estimated Nutrition

Calories

353.1

kcal / serving

1412.4 kcal total

Carbs

51.2g

per serving

204.6 g total

Fat

10.7g

per serving

42.8 g total

Protein

13.6g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Sugar

CondimentsSauces

Light Soy Sauce

low-sodium

tsp

Red Miso

or half cube doufulu

Light Soy Sauce

low-sodium

Doubanjiang

chilli bean paste

Fruits

Lemon Juice

GrainsCereals

300

Rice Noodle

soaked

Liquids

drop

Shaoxing Rice Wine

one drop over each scallop

NutsSeeds

pinch

Salt

very small pinches

pinch

White Pepper

ground

0.5

clove

Garlic

finely chopped

clove

Garlic

finely chopped

bunch

Coriander

leaves for garnish

OilsFats

Toasted Sesame Oil

Peanut Oil

or rapeseed oil

dash

Toasted Sesame Oil

Seafood

piece

Queen Scallops

removed from shells, reserve 4 shells

Vegetables

piece

Spring Onion

washed and finely chopped

2.5

Ginger

peeled and freshly grated

0.25

piece

Red Chilli

Fresno or cayenne, seeds removed and finely chopped

Carrot

grated

White Cabbage

shredded

100

Winter Spinach

washed and drained

Method

Steam scallops for 5-6 minutes in a covered wok using boiling water and a steamer rack.

Plate noodles in the center, arrange scallops around them, spoon over dressing, and garnish with coriander.

Add a dash of sesame oil and check seasoning with soy sauce.

Place two scallops on each shell and season with salt, white pepper, and rice wine.

Combine all scallop dressing ingredients in a small bowl.

Whisk sauce ingredients until smooth and toss thoroughly with the noodles.

Add remaining oil and spinach for 10 seconds before tossing in the rice noodles and spring onions.

Stir-fry garlic and chilli in a hot wok with oil, then add carrot and cabbage for 1 minute.