Five-Spice Scallops with Noodles

Name: Five-Spice Scallops with Noodles
Yield: Makes 4 Servings
Ingredients: Oranges, 2; Large sea scallops, 1¼ lb (625 g) total weight, side muscles removed; Fresh Chinese egg noodles, ½ lb (250 g); Peanut or canola oil, 4 tablespoons (2 fl oz/60 ml); Chinese five-spice powder, 2 teaspoons; Garlic, 3 cloves, minced; Sugar snap peas, 1¼ lb (625 g); Fresh ginger, 1 tablespoon finely chopped; Soy sauce, 2 tablespoons; Dry white wine, ½ cup (4 fl oz/125 ml); Green (spring) onions, 4, white and pale green parts, chopped; Salt and freshly ground pepper

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Oranges, 2
Fresh Chinese egg noodles, ½ lb (250 g)
Large

Fish course
Dinner
Pescatarian
Spicy

Method

Prepare the oranges and noodles

Grate 1 teaspoon zest and squeeze ½ cup (4 fl oz