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

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A 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.


You can use frozen scallops but defrost them before cooking.

Recipe credit

Wagamama 'Ways with Noodles' (affiliate link).


Wagamama's Spiced Scallops with Spinach & Sweet Chilli Dressing

  • Prep15m
  • Cook5m
  • Total20m
Serves: 2


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add the cooked noodles to the wok and combine with the sauce until they have heated through.
  5. 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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