Heat a wok or large pan over high heat and add groundnut oil.
Stir-fry chopped ginger, garlic, and spring onions for 10 seconds.
Add scallops and stir-fry for 1 minute.
Add rice wine, soy sauce, sugar, salt, and pepper and stir-fry for 2 minutes.
Remove scallops and sauce from the wok and set aside.
Blanch noodles in boiling salted water for 2 minutes until soft.
Drain noodles, toss with 30ml sesame oil, and place on a platter.
Simmer sesame sauce ingredients in a small pot and cool slightly.
Toss the sesame sauce with the noodles.
Heat more groundnut oil in the clean wok and stir-fry sliced garlic for 10 seconds.
Add Chinese greens and stir-fry for 3 minutes until wilted.
Return scallops to the wok and stir-fry for 3 minutes.
Add 10ml sesame oil, stir-fry for 1 minute, and serve.