Proof that you can create a family meal in 20 minutes!
Ingredients
- 200g packet Chang's Egg Noodles
- 2 tablespoons peanut oil
- 1 bunch broccolini, halved into florets and stems
- 24 scallops (without roe)
- 2 teaspoons sesame oil
- 2 tablespoons oyster sauce, plus extra to drizzle
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 long red chilli, seeds removed, thinly sliced
- 1/2 bunch spring onions, thinly sliced on the diagonal
- 1 bunch coriander, leaves picked
Method
- Step 1Cook the noodles according to packet directions, then drain and toss with 1 teaspoon of the peanut oil.
- Step 2Blanch the broccolini for 1 minute in a saucepan of boiling salted water. Drain and refresh in cold water.
- Step 3Pat scallops dry with paper towel, then brush with a little sesame oil. Heat the remaining peanut oil in a large non-stick frypan over medium-high heat. When hot, add scallops in batches of 6. Cook for 1 minute each side until seared but still opaque in the centre. Transfer to a plate.
- Step 4Add the oyster sauce, soy sauce, sugar and 2 tablespoons of water to the frypan and stir to combine. Return the scallops to the pan with the noodles and broccolini, and toss quickly to heat through. Toss through chilli, spring onion and coriander. Serve immediately, drizzled with extra oyster sauce.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1441 kj
Energy
13g
Fat Total
2g
Saturated Fat
4g
Fibre
22g
Protein
82mg
Cholesterol
712.83mg
Sodium
4g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Taste.com.au
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