Egg Noodles with Scallops and Broccoli

Egg Noodles with Scallops and Broccoli


1 person made this

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

rolypoly South Australia, Australia

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 (0)

Write a review

Click on stars to rate