© 2018 Ching He Huang. All rights reserved.

Black Bean Scallops With Samphire And Rice Noodles

Serves : 2 - 4 Preparation 15 mins Cooking 6 mins Total 21
Nutrition facts: 233.00 calories 3.20g protein 26.60g carbs 1.70g sugars 10.30g fat 1.90g 2.40g fibre 913.00mg sodium
Ingredients: 2 tablespoons Groundnut oil 2 cloves, crushed, peeled and finely chopped Garlic 1 inch piece of fresh root, peeled and grated Ginger 1 large red, deseeded and finely chopped Fresno chilli 1 tablespoon, rinsed, crushed using back of a teaspoon Fermented, salted black beans 6 large hand dived, with coral on (optional), cleaned Scallop 1 tablespoon, or dry sherry Shaosing rice wine 100g, washed and drained Fresh Samphire For the sauce: 150ml organic, cold Vegetable stock 1 tablespoon Low sodium light soy sauce 1 teaspoon Dark soy sauce 1 tablespoon Rice vinegar 1 tablespoon Cornflour For the noodles: 300g, or 200g cooked rice noodles Dried thin rice noodles 1 tablespoon Toasted sesame oil For the garnish: Few sprigs, finely sliced Coriander leaves and stems A delicious indulgent dish for Chinese New Year, scallops are a prized ingredient and noodles symbolize longevity.

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