Chinese Scallops And Rice Noodles

Chinese Scallops And Rice Noodles Recipe

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About Chinese Scallops And Rice Noodles Recipe:

Scallops steamed in their shells on a bed of vermicelli noodles topped with garlic oil.

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  • 40 mins
  • 9 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Chinese Scallops And Rice Noodles Recipe

  • 12 No.s Fresh scallops in shells
  • 1 tablespoon Chinese cooking wine
  • 70 gram Vermicelli noodles
  • 8 No.s Garlic Cloves
  • 1 No.s Red chili pepper
  • 3 No.s Spring onions
  • 2 tablespoon Light soy sauce
  • 3 teaspoon Sesame Oil
  • As required Salt
Nutrition
  • 10g Fat(6.49%)
  • 17g Protein(11.10%)
  • 99g Carbs(65.59%)
  • 24g Fiber(15.85%)
  • Other(0.96%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Chinese Scallops And Rice Noodles Recipe

STEP 01

1 add 1 tbsp cooking wine to 12 cleaned scallops and allow to marinate for 10 minutes.

STEP 02

2 to prepare garlic oil, heat oil in a frying pan saute 8 finely chopped garlic till aromatic.

STEP 03

3 add finely chopped white part of 3 spring onions and stir fry for 1 minute.

STEP 04

4 remove the pan from the heat and add 1 tbsp light soy sauce, 3 tsp sesame oil and salt to taste. Garlic oil is ready.

STEP 05

5 fill each shell with vermicelli noodles and place one scallop on top of the noodles in each shell.

STEP 06

6 place the shells in a steamer and add 1 tbsp garlic oil over each scallop.

STEP 07

7 then cover and steam for 8 minutes.

STEP 08

8 then carefully transfer the shells onto a serving dish, garnish with 1 thinly sliced red chilli and chopped green part of 3 spring onions. Serve hot.