This tasty dish combines sweet, buttery sea scallops with luscious crispy noodles. The savory sauce and delicious bite from the King Oyster mushrooms bring it all together without overpowering the natural maritime flavors.
If you could only eat noodles or rice for a full week which, would it be?
- Hong Kong style pan-fry noodles
- King oyster mushrooms
- 1lb Sea Scallops
- 1 cup spinach
- 1 carrot
- 1 green onion stalk
- 1 thumb of ginger
- 1 stalk of green onion
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 1 tsp sugar
- ¼ tsp white pepper
- Coat a wok with vegetable oil on a medium-high heat.
2.Toss in the noodles and sear until crispy.
3.Add 3 tbsp of water put a lid on the wok.
4.Once the noodles are cooked through turn off the heat.
5.Remove noodles and set aside.
6.In a bowl combine oyster sauce, soy sauce, white pepper, corn starch, 1 cup of water and sugar.
7.In the same wok add a splash of vegetable oil and cook the scallops until they are no longer translucent (approx. 4-5 minutes depending on the size). Once they are cooked through remove from the wok and set aside.
8.Next add ginger, green onion and carrot to the wok sauté for a couple of minutes. Then add mushrooms and cook until tender.
9.Add the sauce to the vegetables and allow the sauce to thicken. Stir gently to coat the vegetable and add the cooked scallops back in. Turn off the heat.
10.Assemble the noodles on a plate and then atop with scallops and vegetable sauce.