This is a real cheats’ way of making noodles in a garlic and black bean sauce.
The dish is jam-packed full of vegetables and is generally a lot healthier than the stir-fried noodles that you can get from a Chinese (Asian) restaurant.
SCALLOPS WITH SOBA NOODLES IN BLACK BEAN SAUCE
- ½ t oil for frying the scallops
- 225 g (½ lb) scallops, horizontally sliced into ½ cm ( ¼ inch) slices
- 2 medium carrots, top and tailed, peeled and chopped into thin strips
- 2 small courgettes (zucchini), top and tailed, chopped into thin strips
- 150 g (⅓ lb) mushrooms, sliced
- 2 small red peppers, de-stalked, de-seeded and chopped into thin strips
- ½ t oil for frying the garlic and black beans
- 3-4 garlic cloves, peeled and crushed
- 1 T preserved, salted black beans, roughly chopped
- 2 ½ T Hoisin sauce
- ½ t chili flakes
- 180 g (6 ¼ oz) dried soba noodles
- 15 g (1 T) unmodified potato starch, mixed with 2 T water to form a slurry
- 1-2 spring (green) onions, topped and finely sliced, for garnish (optional)
1. In a large frying pan (skillet) or wok, heat the oil until hot and quickly sear the scallops on both sides and set aside.
2. In the same pan, place the carrots, courgettes (zucchini), mushrooms and red peppers, cook for 5 minutes or until the vegetables are cooked, but not soggy. Set aside.
3. Bring a large saucepan of water to the boil and cook the soba noodles as the packet instructions. Drain and set aside.
4. In the large frying pan (skillet), or wok, heat the oil until hot. Add the garlic and black beans and stir until fragrant, about 3-4 minutes. Add the Hoisin sauce, chili flakes and 240 ml (1 c) of boiling water, stir to combine.
5. Add the vegetables and noodles and stir until heated through. Add the slurry of potato starch and stir until thickened. You may need to add more water to thin the sauce back down to the consistency you want.
6. Toss in the seared scallops and heat through for about 30 seconds to 1 minute. Garnish with spring (green) onions before serving. Enjoy!