Egg Noodles with Scallops and Broccoli

    28 minutes

    Fresh scallops, water chestnuts and wood ear fungus come together in a noodle preparation that is simple and elegant.


    South Australia, Australia
    1 person made this

    Serves: 2 

    • 2 cloves garlic
    • 1cm ginger, peeled and chopped
    • 1/2 fresh red chilli, sliced
    • 10 scallops, cleaned
    • 1 head broccoli, cut into florets
    • 200g egg noodles, soaked until soft
    • 8 water chestnuts, halved
    • 100g wood ear fungus, soaked and trimmed
    • 2 tablespoons oyster sauce
    • 2 tablespoons water or stock
    • 1/2 tablespoon dark soy sauce
    • handful bean shoots
    • salt and pepper to taste

    Preparation:20min  ›  Cook:8min  ›  Ready in:28min 

    1. Heat a saucepan with 2 tablespoons oil. Cook garlic, ginger and chilli until aromatic.
    2. Add the scallops, and then the broccoli when the scallops start to cook. Mix the oyster sauce, water or stock and soy sauce together in a small bowl.
    3. Add the egg noodles, water chestnuts, wood ear fungus and soy sauce mixture. When the noodles are well coated, add the bean shoots, remove from heat and serve immediately.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)