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Ingredients
Asian Noodles with Spicy Scallop Skewers
- For the skewers
- 16 Scallop
- ½ tsp Lime zest
- 1 tsp ground Turmeric
- ½ tsp cayenne pepper
- 1 tsp finely chopped ginger
- 1 tsp ground coriander
- 4 sprigs Lemongrass
- 1 Tbsp Corn oil
- For the noodles
- 350 grams Asian Egg noodle
- salt
- 15 fresh shiitake mushrooms
- 1 carrot
- 2 scallions
- 6 leaves Bok Choy
- 3 finely chopped garlic cloves
- 4 Tbsps sesame oil
- 3 Tbsps sweet soy sauce
- 1 tsp Oyster sauce
- 2 tsps Thai Chili sauce
For the skewers, rinse and pat dry the scallops. Mix the lime zest with the spices. Rinse the lemongrass and cut in half on the diagonal. Thread 2 scallops onto each lemongrass stalk. Press the skewers in the spice mixture and set aside.
Cook the egg noodles in plenty of boiling salted water until al dente. Drain, rinse and drain again. Clean the mushrooms and remove the stems. Cut the caps into thin slices. Peel the carrot. Rinse the scallions and bok choy. Cut all into thin strips.
Sauté the garlic in 2 tablespoons hot oil. Add the mushrooms and all the vegetables. Cook for about 5 minutes. Add the noodles and season with soy, oyster and chili sauces. Heat the remaining oil in a pan and cook the skewers on each side about 1 to 2 minutes. Spoon the noodles into bowls. Arrange the skewers on top and serve.