When I’m feeling indulgent, I make this for a solo weekday lunch. The noodles — which have many different names: vermicelli, glass noodles, mung bean noodles, tanghoon — soak up all the scallopy, garlicky goodness and practically slide down the throat.
Serves 1
Ingredients
1 tablespoon cooking oil
5 cloves garlic, peeled and finely chopped
3 slices ginger, thinly sliced
1 teaspoon light soya sauce
1 teaspoon Chinese cooking wine
White pepper powder to taste
15 grams glass noodles soaked in water until softened & drained
6-10 scallops, depending on how large they are
Spring onions, sliced
Heat oil in wok and sauté garlic and sliced ginger. At the first sight of the garlic changing colour to light golden brown, turn off the fire. Stir in the soya sauce, Chinese wine and white pepper.
Add glass noodles in one layer on a steaming plate and arrange scallops on top. Divide and spoon the garlic mixture over the scallops.
Steam at high heat for about 6 minutes (depending on the thickness of the scallops) or until the scallops are opaque. Garnish with spring onions and serve immediately.
I’ve substituted the following ingredients with delicious success (photo below): shirataki noodles instead of glass noodles, vermouth instead of Chinese wine, red pepper flakes instead of white pepper, and tamari instead of light soya sauce.
Recipe adapted from Noob Cook.