Main dish
Wagamama's Spiced Scallops with Spinach & Sweet Chilli Dressing recipe
Jump to recipeA light, speedy and unconventional udon noodle dish from the Wagamama 'Ways with Noodles' book.
- Prep15m
- Cook5m
- Total20m
This unusual dish from Wagamama contains some of my favourite ingredients: scallops, udon noodles and sweet chilli sauce. The other ingredients, which I wouldn’t have thought to combine, include mint and black bean sauce. The flavours work wonderfully together.
As with all dishes cooked in a wok, make sure to prep 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 this isn't enough for two people. Increase to 150g or use 300g of wok-ready noodles.
Notes
You can use frozen scallops but defrost them before cooking.
Recipe credit
Wagamama 'Ways with Noodles' (affiliate link).
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Recipe
Wagamama's Spiced Scallops with Spinach & Sweet Chilli Dressing
- Prep15m
- Cook5m
- Total20m
Serves: 2
Ingredients
- 300g straight-to-wok udon noodles (or 150g dried udon noodles)
- 1 tbsp vegetable oil
- 3cm piece of ginger, peeled and grated
- 2 cloves of garlic, crushed and mixed with salt
- 1 tbsp black bean sauce
- a pinch of Chinese five-spice powder
- 8-10 scallops
- 2 large handfuls of spinach
- 1 bunch fresh mint leaves
- 50ml vegetable stock
- a pinch of sugar
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- 2 tsp sweet chili sauce
- 2 spring onions, sliced
Method
- If you don't have wok-ready noodles (300g), cook 150g of dried udon noodles according to their instructions. Drain and rinse with cold water to prevent the noodles from cooking any further.
- Heat 1 tablespoon of vegetable oil in a hot wok then stir fry a 3cm piece of grated ginger, 2 cloves of crushed garlic (mixed with salt), 1 tablespoon of black bean sauce, a pinch of Chinese five-spice powder and 8-10 scallops for 2 minutes.
- Add 2 large handfuls of spinach, 1 bunch of fresh mint leaves, 50ml of vegetable stock, a pinch of sugar, 1 tablespoon of soy sauce and 2 teaspoons of toasted sesame oil then simmer for a minute until the sauce starts to thicken. Taste and add more seasoning if needed.
- Add the cooked noodles to the wok and combine with the sauce until they have heated through.
- Transfer to a plate or wide bowl then drizzle 2 teaspoons of sweet chilli sauce and top with the 2 finely sliced spring onions.
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