Stir-Fried Noodles with Steamed Dried Scallops



Preparation info

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Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

  • About

This preparation is a hallmark of many of Hong Kong‛s top restaurants. The dull-gold dried sea scallops are prized for their pungent taste and for the way they complement other ingredients, in this case, egg noodles. This now-classic dish was the creation of chef Chan Wing of Guangzhou, referred to by younger chefs as a master of masters. His dish illustrates Cantonese cooking at its simple, elegant best.