Scallop Yakisoba
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1 min read

Scallop Yakisoba

Scallop Yakisoba

Ingredients

Method

  • 250g egg noodles
  • 1 chicken stock cube
  • 2 tbsp each sake and mirin
  • ¼ tsp salt
  • ½ tsp onion powder
  • Pinch of white pepper
  • 125g scallops
  • 1 tbsp oil
  • 1 sliced onion
  • 1 sliced spring onion
  • 40g butter
  • 10g chopped chives
  • Pinch of black pepper
  • Cook the noodles according to pack instructions, then drain and save 5 tbsp of cooking water. When done, mix the reserved cooking water in a bowl with the stock cube, mirin, sake, salt, white pepper and onion powder, stirring well to dissolve.
  • Fry the scallops in the oil for 1 minute on both sides in a banging hot pan, then remove to a plate to rest. Toss the onion and spring onion into the pan, and stir fry for 2 mins until golden. Reduce the heat, add the butter and the noodles, and stir fry for a couple of minutes.
  • Add the stock to the pan with the noodles and mix well, then top with the scallops and sprinkle with chives and some pepper. Serve straight from the pan and share with friends.
25 mins
3 serving

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