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Stirred Scallop Noodles with Dried Scallops and Tea Seed Oil

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7

Ingredients

5

Steps

30

Minutes

2

Pax

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Scallop Noodle

$46.00

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SHORT DESCRIPTION

The crispy scallops with salty scallop noodles, fragrant and delicious.

Ingredients
  • 2 pcs Sau Tao Scallop Noodles
  • 2 pcs dried scallop
  • 1 bunch spring onion
  • 2 pcs. chinese mushrooms
  • 4 tbsp. Sau Tao Tea Seed Oil
  • 3 tbsp. soy sauce
  • 1 tsp. sugar

Cooking Instructions

1. Soak dried scallops in water until soft, then shred. Put into oven and bake with 120℃ slow heat for 30 minutes until turns golden and crispy. Set aside
2. Soak Chinese mushrooms in water until soft. Cut in slices. Cut spring onion in sections
3. Heat wok with tea seed oil with low heat. Add dried scallops, Chinese mushrooms, spring onion. Stir in low to medium heat until it softens and turns golden brown
4. Add seasoning mix and cook until sauce thickens to become onion oil sauce
5. Blanch shrimp-egg noodles in water for 1.5 minutes. Stir with onion oil sauce. Put dried scallops on top, and serve