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Seared scallops with Szechuan noodles


  • Mix together the chillies, garlic, ginger, soy, oil, black vinegar and kecap manis. Taste for seasoning and set aside.
  • Bring a large pot of water to the boil. Add the noodles, carrots, snowpeas and spring onions. Bring back to the boil, gently separating the noodles with tongs, and then drain well.
  • Toss the noodles, vegies and coriander with dressing to taste and set aside.
  • Then heat a lightly oiled large pan and quickly sear the scallops for 1-2 mins on each side.
  • To serve, mound the noodles on individual plates, drizzle a little more dressing over and top with the scallops.


  • 2 small red chillies, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tspn freshly grated ginger
  • 1 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 6 tbsp Chinese black vinegar
  • 6 tbsp kecap manis (Indoneasian sweet soy)
  • 1 packet thin hokkien noodles
  • 4 baby carrots, peeled & finely sliced
  • 8-10 snowpeas, topped & tailed & halved
  • 3-4 spring (green) onions, cut into lengths on the diagonal
  • 3 tbsp freshly chopped coriander
  • cooking oil spray
  • 16 scallops, cleaned

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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