Name: Seared scallops with noodle salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 gram egg noodles; 1/4 chinese cabbage, finely shredded; 1/4 red cabbage, finely shredded; 4 green onions, cut into 5cm lengths and finely sliced; 1/2 cup chopped coriander; 1/2 cup chopped mint; 2 long red chillies, deseeded and finely sliced; 2 tablespoons peanut oil; 16 scallops; 2 clove garlic, finely sliced; 3cm piece ginger, finely sliced; 2 tablespoon fish sauce; 2 tablespoon oyster sauce; 1/2 cup water

Ingredients

300 gram egg noodles

1/4 chinese cabbage, finely shredded

1/4 red cabbage, finely shredded

4 green onions, cut into 5cm lengths and finely sliced

1/2 cup chopped coriander

1/2 cup chopped mint

2 long red chillies, deseeded and finely sliced

2 tablespoons peanut oil

16 scallops

2 clove garlic, finely sliced

3cm piece ginger, finely sliced

2 tablespoon fish sauce

2 tablespoon oyster sauce

1/2 cup water

Method

1.Place noodles in a large bowl. Cover with boiling water, stand 2 minutes. Drain and refresh immediately with cold water; drain again.

2.In a large bowl, combine noodles with cabbage, onions, coriander, mint and chillies and toss well. Heat 1 tablespoon of oil in large frying pan until very hot, add scallops and cook 1 minute each side until they are just cooked through. Remove from the pan.

3.Add remaining oil to the pan and cook garlic and ginger for 30 seconds, add fish sauce, oyster sauce and water and bring to the boil. Remove from the heat a drizzle sauce over noodle salad, divide among serving plates and top with scallops.

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