This light dish from Wagamama contains some of my favourite ingredients: scallops, udon noodles, sweet chilli sauce, and some other ingredients that I wouldn’t have thought to combine: mint and black bean sauce. The flavours work wonderfully together; it’s a particularly savoury dish which is complemented well by the sweet chilli sauce.
I used frozen scallops from Marks & Spencer, which I defrosted before cooking, and I would happily buy them again.
As with all dishes cooked in a wok, make sure to prepare all of the ingredients first as the actual cooking only takes a few minutes. It’s important not to overcook the scallops or they'll become rubbery and that would be a tragedy.
The original recipe specifies 100g of uncooked udon noodles but if you’re using precooked (straight-to-wok) noodles increase the amount to 150-200g.
- 150g straight-to-wok udon noodles
- 1 tbs vegetable oil
- 3cm piece ginger, peeled and grated
- 2 cloves garlic, crushed and mixed with salt
- a pinch Chinese five-spice
- 1 tbs black bean sauce
- 8-10 scallops
- 2 handfuls spinach
- 1 bunch fresh mint leaves
- 50ml vegetable stock
- 1 tbs soy sauce
- a pinch sugar
- 2 tsp toasted sesame oil
- 2 tsp sweet chili sauce
- 2 spring onions, sliced
- If you don't have straight-to-wok noodles, cook the noodles according to their instructions, then drain and rinse with cold water to prevent the noodles from cooking any further.
- Heat the oil in a hot wok then stir fry the ginger, garlic, blackbean sauce, five-spice and scallops for 2 minutes.
- Add the spinach, mint leaves, stock, sugar, soy sauce and sesame oil then simmer for a minute until the sauce starts to thicken. Taste and add more seasoning if required.
- Add the noodles to the wok and combine with the sauce until they have heated through.
- Transfer to a plate or wide bowl then drizzle with sweet chilli sauce and top with the finely sliced spring onions.