Wagamama's Spiced Scallops with Spinach & Sweet Chilli Dressing recipe

Wagamama's Spiced Scallops with Spinach & Sweet Chilli Dressing

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.


Serves: 2

  • 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


  1. 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.
  2. Heat the oil in a hot wok then stir fry the ginger, garlic, blackbean sauce, five-spice and scallops for 2 minutes.
  3. 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.
  4. Add the noodles to the wok and combine with the sauce until they have heated through.
  5. Transfer to a plate or wide bowl then drizzle with sweet chilli sauce and top with the finely sliced spring onions.