Garlic2 cloves, crushed, peeled and finely chopped
Ginger1 inch piece of fresh root, peeled and grated
Fresno chilli1 large red, deseeded and finely chopped
Fermented, salted black beans1 tablespoon, rinsed, crushed using back of a teaspoon
Scallop6 large hand dived, with coral on (optional), cleaned
Shaosing rice wine1 tablespoon, or dry sherry
Fresh Samphire100g, washed and drained
For the sauce
Vegetable stock150ml organic, cold
Low sodium light soy sauce1 tablespoon
Dark soy sauce1 teaspoon
Rice vinegar1 tablespoon
For the noodles
Dried thin rice noodles300g, or 200g cooked rice noodles
Toasted sesame oil1 tablespoon
For the garnish
Coriander leaves and stemsFew sprigs, finely sliced
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.