Pasta with Vegetables and Scallops

Ingredients

• 300 g broccoli florets
• 1 Carrot
• 2 Spring Onions
• 250 g Chinese egg noodles
• 2 tbsp plant oil
• 2 tbsp Soy sauce
• 2 tbsp oyster sauce
• salt (pepper)
• 12 peeled scallops (without coral)
• 2 tbsp plant oil
• orange zest for garnish

Instructions

1. 1.

   Bring a large pot of water to a boil, add the noodles and cook for 4 minutes, drain well.

2. 2.

   Heat oil in a wok, add the noodles and stir with oyster and soy sauce, sauté everything for 3 minutes. Season with salt and pepper.

3. 3.

   Cut broccoli florets into smaller pieces if needed. Peel the carrot and cut into thin sticks. Wash and trim spring onions, then slice diagonally into rings.

4. 4.

   Cook the vegetables in boiling salted water for about 4 minutes, drain and let them dry.

5. 5.

   Wash the scallops, pat dry, season with salt and pepper, and fry in hot oil for 2 minutes on each side.

6. 6.

   Arrange the noodles and vegetables on a plate, top with the scallops and garnish with orange zest before serving.