Monday, 7 April 2014

Rice noodles with scallop and sugar peas

This dish really is so easy.  It's delicious, healthy and always looks impressive.  There are three steps to this dish - the noodles, scallops then sauce and peas.  There is no need to wash the wok between the steps.  As mentioned in the ingredient section, you can substitute the scallops with any meat of your choice and you can add any vegetables you have in the fridge. 

- 1kg fresh rice noodles^
- 10 big scallops ( I use the Costco brand, Kirkland, which comes frozen but you can use any meat of your choice) marinated in 1tbs of corn flour, pepper and salt
- 50g bean sprouts
- 200g sugar peas
- 1 clove garlic chopped
- 1 tbs oil x 2
- 1 beaten egg
- 1 tbs of Karamal Masakan*
- Coriander and spring onions, chopped (optional)
^ Fresh noodles are the best (i.e. brought into the shop that day.  They are usually sitting in the box outside the fridge) because they are nice and soft.  If you happen to find them in the fridge hard,  you will need to put it in the microwave for 3-5 minutes in the unopened bag, then separate the noodles before frying. I buy the noodles below

*the bottle looks like this - with list of ingredients, and is available at any Asian shop

Sauce ingredients
- 1 tbs oyster sauce#
- 1 tsp of chicken powder
- 1/2 tsp sugar 
- 1 tsp of salt
- 1 cup of water 
- 1 tsp of corn flour
 #you can get gluten free versions of oyster sauce like Ayam's sauce here

- Mix sauce ingredients together in a bowl
- Pour 1 tbs of oil in a hot wok then add the noodles
- Add the Karamel Masakan sauce and mix well with the noodles, carefully tossing them through the sauce.  I use chopsticks but a wok spatula works fine.  Empty noodles out into a serving dish
- Add the other 1 tbs of oil into the empty wok.  Sauté the garlic then add the scallops, moving it around the wok for about 2-3 minutes or until cooked.  Remove contents into another bowl.
- Add sugar peas to the empty wok and pour sauce over it.  The hot work and cornflour will thicken the sauce (you will see the edges of the sauce bubble).
- Add cooked scallops to sauce and sugar peas and mix well.  Add beaten egg then the bean sprouts.  Mix well with the wok spatula or chopsticks
- Pour sauce, scallops and sugar peas mixture over the noodles in the serving dish
- Garnish with coriander and/or spring onions...

...and enjoy!


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