© 2017 Ching He Huang. All rights reserved.

Black Bean Scallops With Samphire And Rice Noodles

  1. Serves : 2 - 4
  2. Preparation time 15 Minutes
  3. Cooking time 6 Minutes
per serving

Cals


233.00

Protein (g)


3.20

Carbs (g)


26.60

Sugars (g)


1.70

Fat (g)


10.30

Sat Fat (g)


1.90

Fibre (g)


2.40

Sodium (mg)


913.00

Source from

Ching He Huang Web Site

About the recipe

main courses

A delicious indulgent dish for Chinese New Year, scallops are a prized ingredient and noodles symbolize longevity.

Ingredients
  • Groundnut oil 2 tablespoons
  • Garlic 2 cloves, crushed, peeled and finely chopped
  • Ginger 1 inch piece of fresh root, peeled and grated
  • Fresno chilli 1 large red, deseeded and finely chopped
  • Fermented, salted black beans 1 tablespoon, rinsed, crushed using back of a teaspoon
  • Scallop 6 large hand dived, with coral on (optional), cleaned
  • Shaosing rice wine 1 tablespoon, or dry sherry
  • Fresh Samphire 100g, washed and drained
For the sauce
  • Vegetable stock 150ml organic, cold
  • Low sodium light soy sauce 1 tablespoon
  • Dark soy sauce 1 teaspoon
  • Rice vinegar 1 tablespoon
  • Cornflour 1 tablespoon
For the noodles
  • Dried thin rice noodles 300g, or 200g cooked rice noodles
  • Toasted sesame oil 1 tablespoon
For the garnish
  • Coriander leaves and stems Few sprigs, finely sliced

Steps

  • Prepare the rice noodles by cooking them in a medium pan of boiling water for 2 minutes, lift out drain, rinse in cold water, dress with a tablespoon of toasted sesame oil and set aside.
  • Heat a wok over high heat until smoking and add the groundnut oil. Swirl the oil in the wok and add the garlic, ginger, chilli and crushed fermented salted black beans and stir very quickly for a few seconds. Then add in the scallops and let it settle in the wok for a few seconds and then toss in the wok. Add in the Shaosing rice wine or dry sherry. Then add in the sauce, Samphire and bring to the bubble.
  • As soon as the sauce starts to bubble, make a well in the centre of the wok and add in the cooked rice noodles. Gently mix all the ingredients together making sure all the noodles are covered in the sauce. Sprinkle with chopped coriander, take off the heat and serve immediately.
Ingredients
  • Groundnut oil 2 tablespoons
  • Garlic 2 cloves, crushed, peeled and finely chopped
  • Ginger 1 inch piece of fresh root, peeled and grated
  • Fresno chilli 1 large red, deseeded and finely chopped
  • Fermented, salted black beans 1 tablespoon, rinsed, crushed using back of a teaspoon
  • Scallop 6 large hand dived, with coral on (optional), cleaned
  • Shaosing rice wine 1 tablespoon, or dry sherry
  • Fresh Samphire 100g, washed and drained
For the sauce
  • Vegetable stock 150ml organic, cold
  • Low sodium light soy sauce 1 tablespoon
  • Dark soy sauce 1 teaspoon
  • Rice vinegar 1 tablespoon
  • Cornflour 1 tablespoon
For the noodles
  • Dried thin rice noodles 300g, or 200g cooked rice noodles
  • Toasted sesame oil 1 tablespoon
For the garnish
  • Coriander leaves and stems Few sprigs, finely sliced