Ginger scallops with Chinese greens chiu chow noodles in sesame sauce recipe
 Wonderful ginger, spring onion and soy flavour this fast stir-fry packed with delicious scallops and greens, served with noodles and a simple sesame sauce. 1 tbsp groundnut oil1½ tbsp finely chopped fresh ginger1 tbsp finely chopped garlic2 tbsp finely chopped spring onions450g/1lb scallops, including the roes1 tbsp Shaoxing rice wine or dry sherry2 tsp light soy sauce1 tsp sugar½ tsp salt½ tsp freshly ground white pepper2 tbsp garlic, thinly sliced700g/1½lb Chinese greens, such as Chinese flowering cabbage or bok choi, cut into 7.5cm/3in pieces2 tsp sesame oil 1 tbsp groundnut oil 1½ tbsp finely chopped fresh ginger 1 tbsp finely chopped garlic 2 tbsp finely chopped spring onions 450g/1lb scallops, including the roes 1 tbsp Shaoxing rice wine or dry sherry 2 tsp light soy sauce 1 tsp sugar ½ tsp salt ½ tsp freshly ground white pepper 2 tbsp garlic, thinly sliced 700g/1½lb Chinese greens, such as Chinese flowering cabbage or bok choi, cut into 7.5cm/3in pieces 2 tsp sesame oil 225g/8oz dried e-fu noodles or dried egg noodles2 tbsp sesame oil 225g/8oz dried e-fu noodles or dried egg noodles 2 tbsp sesame oil 4 tbsp sesame paste or peanut butter1 tbsp dark soy sauce2 tbsp light soy sauce2 tsp sugar225ml/8fl oz chicken stock½ tsp saltfreshly ground white pepper, to taste 4 tbsp sesame paste or peanut butter 1 tbsp dark soy sauce 2 tbsp light soy sauce 2 tsp sugar 225ml/8fl oz chicken stock ½ tsp salt freshly ground white pepper, to taste Method For the ginger scallops with Chinese greens, heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic and spring onions and stir-fry for 10 seconds. Immediately add the scallops and stir-fry them for 1 minute. Add the rice wine, soy sauce, sugar, salt, and pepper. Continue to stir-fry for 2 minutes, remove the scallops from the wok with any sauce and set aside.For the chiu chow noodles, in a large pot of boiling salted water, blanch the noodles for 2 minutes or until they are barely soft. Drain well and toss immediately with sesame oil and arrange on a serving platter.Mix all the sesame sauce ingredients together in a small pot and bring to a simmer. Allow the sauce to cool slightly and toss with the noodles. Serve at once.To finish the scallops, wipe the wok clean, add the groundnut oil and heat over high heat. When it is very hot and slightly smoking, add the sliced garlic and stir-fry for 10 seconds. Add the Chinese greens and stir-fry for 3 minutes or until the greens have wilted a little. Return the scallops to the wok and continue to stir-fry for 3 minutes. Now add the sesame oil and stir-fry for another minute. Serve at once. For the ginger scallops with Chinese greens, heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic and spring onions and stir-fry for 10 seconds. Immediately add the scallops and stir-fry them for 1 minute. For the ginger scallops with Chinese greens, heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic and spring onions and stir-fry for 10 seconds. Immediately add the scallops and stir-fry them for 1 minute. Add the rice wine, soy sauce, sugar, salt, and pepper. Continue to stir-fry for 2 minutes, remove the scallops from the wok with any sauce and set aside. Add the rice wine, soy sauce, sugar, salt, and pepper. Continue to stir-fry for 2 minutes, remove the scallops from the wok with any sauce and set aside. For the chiu chow noodles, in a large pot of boiling salted water, blanch the noodles for 2 minutes or until they are barely soft. Drain well and toss immediately with sesame oil and arrange on a serving platter. For the chiu chow noodles, in a large pot of boiling salted water, blanch the noodles for 2 minutes or until they are barely soft. Drain well and toss immediately with sesame oil and arrange on a serving platter. Mix all the sesame sauce ingredients together in a small pot and bring to a simmer. Allow the sauce to cool slightly and toss with the noodles. Serve at once. Mix all the sesame sauce ingredients together in a small pot and bring to a simmer. Allow the sauce to cool slightly and toss with the noodles. Serve at once. To finish the scallops, wipe the wok clean, add the groundnut oil and heat over high heat. When it is very hot and slightly smoking, add the sliced garlic and stir-fry for 10 seconds. Add the Chinese greens and stir-fry for 3 minutes or until the greens have wilted a little. To finish the scallops, wipe the wok clean, add the groundnut oil and heat over high heat. When it is very hot and slightly smoking, add the sliced garlic and stir-fry for 10 seconds. Add the Chinese greens and stir-fry for 3 minutes or until the greens have wilted a little. Return the scallops to the wok and continue to stir-fry for 3 minutes. Now add the sesame oil and stir-fry for another minute. Serve at once. Return the scallops to the wok and continue to stir-fry for 3 minutes. Now add the sesame oil and stir-fry for another minute. Serve at once.