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Soy Chilli Steamed Scallops with Carrot and Spinach Noodles

Flavorful Asian-style steamed scallops served over stir-fried carrot and spinach rice noodles with a savory soy chili dressing.

HealthySeafoodNoodlesScallopsSteamedChinese New Year
Estimated Nutrition
Calories
353.1
kcal / serving
1412.4 kcal total
Carbs
51.2g
per serving
204.6 g total
Fat
10.7g
per serving
42.8 g total
Protein
13.6g
per serving
54.2 g total
Cook Time
10
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
pinch
Sugar
CondimentsSauces
45
ml
Light Soy Sauce
low-sodium
1
tsp
Red Miso
or half cube doufulu
10
ml
Light Soy Sauce
low-sodium
5
ml
Doubanjiang
chilli bean paste
Fruits
30
ml
Lemon Juice
GrainsCereals
300
g
Rice Noodles
soaked
Liquids
8
drop
Shaoxing Rice Wine
one drop over each scallop
NutsSeeds
4
pinch
Salt
very small pinches
4
pinch
White Pepper
ground
0.5
clove
Garlic
finely chopped
1
clove
Garlic
finely chopped
1
bunch
Coriander
leaves for garnish
OilsFats
10
ml
Toasted Sesame Oil
15
ml
Peanut Oil
or rapeseed oil
1
dash
Toasted Sesame Oil
Seafood
8
piece
Queen Scallops
removed from shells, reserve 4 shells
Vegetables
1
piece
Spring Onion
washed and finely chopped
2.5
cm
Ginger
peeled and freshly grated
0.25
piece
Red Chilli
Fresno or cayenne, seeds removed and finely chopped
0.5
piece
Red Chilli
seeds removed and finely chopped
60
g
Carrots
grated
40
g
White Cabbage
shredded
100
g
Winter Spinach
washed and drained
1
piece
Spring Onion
sliced lengthways

Method

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