Scallops with Glass Noodles Stir-Fry

Cook time 15 minutes
Servings 4


2 tbsp vegetable oil

12 large scallops, ideally with roe attached

1 x 3cm piece of ginger, julienned

3 spring onions, cut into 2cm batons

6 garlic chives cut into 2 cm batons

200g glass noodles (also known as mung noodles or cellophane noodles)

1 tsp black pepper, coarsely cracked

4 pork scratching’s (crackling snack) (optional)

Lemon cheeks, to serve


2 tbsp black bean sauce

2 tsp caster sugar

2 tsp soy sauce

Scallops with Glass Noodles Stir-Fry


Cover noodles with warm water and soak for 10 minutes.

Combine the sauce ingredients together.

Heat a wok over a high heat and add the oil, add the scallops and fry for 30 seconds then remove. Add the ginger and spring onions followed by the sauce. Return the scallops, add the chives, pepper and add the drained noodles and toss to coat everything.

Serve with lemon wedges and garnish with broken up pork scatchings.