Egg Noodles with Spicy Scallops

Ingredients

• 16 scallops (pre‑cooked, shell removed)
• 0.5 tsp lime zest
• 1 tsp turmeric powder
• 0.5 tsp cayenne pepper
• 1 tsp finely chopped ginger
• 1 tsp coriander powder
• 4 stalks lemongrass
• 1 tbsp germinated oil
• 350 g Asian egg noodles
• Salt
• 15 fresh shiitake mushrooms
• 1 Carrot
• 2 Spring Onions
• 6 pak choi leaves
• 3 finely chopped garlic cloves
• 4 tbsp sesame oil
• 3 tbsp sweet soy sauce
• 1 tsp oyster sauce
• 2 tsp Thai chili sauce

Instructions

1. 1.

   Rinse the scallops briefly under cold running water and pat dry. Mix the lime zest with the remaining spices. Wash the lemongrass and trim the ends at an angle. Thread two scallops onto each lemongrass stalk. Toss the skewers in the spice mix and set aside.

2. 2.

   Cook the egg noodles in plenty of boiling salted water until al dente, drain, rinse under cold water and let them dry well. Clean the mushrooms and remove stems. Slice caps into thin rounds. Peel the carrot, wash spring onions and pak choi. Cut everything into fine strips.

3. 3.

   Sauté garlic in 2 tbsp hot oil, add mushrooms and cook vegetables briefly. Simmer for about 5 minutes, then add noodles and season with soy, oyster and chili sauce. Heat remaining oil in a pan and sear skewers on each side for about 1–2 minutes. Serve noodles in bowls, arrange skewers decoratively on top.