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Main course · Chinese

Steamed Scallops with Garlic and Glass Noodles

30 min Serves 4 ~256 kcal/serving ~£12.50 (£3.13/serving) Contains-nutsDairy-freePescatarian

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Ingredients

  • 16 king scallops
  • 80 g dried glass noodles
  • 4 garlic cloves
  • 1 red chilli
  • 2 tbsp light soy sauce
  • 3 tbsp groundnut oil
  • 2 spring onions, finely sliced

Nutrition (per serving)

Calories
256 kcal
Protein
16.7 g
Carbohydrate
21.5 g
of which sugars
0.6 g
Fat
11 g
of which saturates
1.8 g
Fibre
0.6 g
Salt
2.27 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Soak the dried glass noodles in warm water for 10 minutes until soft, then drain and divide between four small heatproof plates.

  2. 2

    Arrange the king scallops on top of the noodles.

  3. 3

    Finely chop the garlic and red chilli and mix with half the groundnut oil, then spoon a little over each scallop.

  4. 4

    Set the plates in a steamer basket over simmering water, cover and steam for 6 minutes, until the scallops are just opaque and firm.

  5. 5

    Heat the remaining groundnut oil until just smoking, then drizzle over the scallops with the light soy sauce.

  6. 6

    Scatter with the spring onions and serve immediately.

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