Five-Spice Scallops with Noodles

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

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