Spiced Scallops with Udon noodles
100g Udon noodles
1tbs vegetable oil
3cm. pc of ginger root and minced with a little salt (I grated it finely)
2 cloves of garlic, peeled and grated (I put one)
pinch of chinese five-spice powder
1tbps. black bean sauce
2 handfuls of baby spinach
bunch of mint, leaves picked (put less if you like)
50ml. chicken stock
1 tbsp. soy sauce
pinch of sugar
2 tsp toasted sesame oil
2 tsp sweet chili depping sauce
2 spring onions, finely chopped
Cook the noodles according o the instructions on the packet, drain and refresh under cold water.
Heat the oil in a hot wok and stir fry the ginger, garlic, five-spice powder, black bean sauce and scallops for 2 minutes. Add the spinach and mint leaves, stock, soy sauce, sugar and sesame oil and simmer for 1 minute, or until reduced slightly. Check the seasoning. Add the noodles and toss everything so that it is well coated and heated through.
Serv drizzeld with the sweet chilli dippinng sauce and topped witht he spring onions.
Enjoy as a first course or even a main meal!