Authentic Scallop Noodles with Mixed Vegetables 2 Ways

Sometimes laziness breeds ingenuity.  Well, I wouldn't even say that these recipes are creative.  They are simply accessible and doable.  I've been a little occupied with some projects on hand so most nights by the time I get home, I just want something quick and easy especially when Marco isn't around and I have to eat alone.  My quick and easy meaning no fuss and nothing fancy BUT fresh and wholesome remain in demand.  This so-called simple meal shouldn't take more than 20 minutes to prepare and eat.  Heh.  

Yeap, that's how most of my recipes come to mind.  These two noodle recipes taste much much much better than instant noodles.  I still use a lot of fresh and affordable ingredients from the local markets.  Though I would say these recipes are not quite vegetarian, the noodles I got here are the Cantonese authentic scallop noodles.  If you are a strict vegetarian or vegan, feel free to substitute with rice or egg noodles.  Another thing I would mention is I added a dash of fish sauce to my noodles for the extra tastiness.  It's entirely optional.  Again, if you are not a strict vegetarian....  Hmmm yeah, that dash of fish sauce does make a difference.  :) 

Have a good week ahead! 

Love, 

Cindy xx

One of the many ways of having cantonese noodles is with soup :) 

Servings: 1 person

Preparation Time: 5 minutes

Cook Time: 5 minutes

Ingredients: 

1 serving of scallop noodle 

3-4 small baby bok choy

2-3 baby corns

50g soft tofu, cubed

1/2 small carrot, sliced

1 tbsp chopped spring onion

1 small bunch chopped coriander

1-2 tsp fish sauce

1 tbsp sesame oil

1 bowl vegetable stock

1 tbsp soy sauce

Instructions: 

1) Bring a small pot of water to boil, cook the scallop noodle according to its package label. The ones I got take less than 3 minutes.  Once cooked, drain and transfer to a bowl.  Add sesame oil and a dash of fish sauce to the noodle.  

2) On the other stove, bring a bowl of vegetables stock to boil, add soy sauce and cook the vegetables for 1-2 minutes.  Heat off.  Transfer the soup and vegetables to the bowl of noodle.  

3) Garnish with some chopped spring onions and coriander.  Serve hot.  :) 

Another simple way to cook noodles is to stir-fry :) 

Servings: 2 persons

Preparation Time: 5 minutes

Cook Time: 5 minutes

Ingredients: 

2 servings of scallop noodles

5-6 baby corns, halved

50-80g baby bok choy

4-5 brown button mushrooms, thinly sliced

1/2 carrot, julienned

1-2 garlic cloves, finely chopped

1 handful chopped spring onion

1 bunch chopped coriander

1-2 tbsp fish sauce

2 tbsp sesame oil

1-2 tbsp rice wine

Ingredients for the sweet and spicy sauce: 

5 tbsp soy sauce

1 tbsp grated fresh ginger

1/2 chili, finely chopped

2 tbsp mirin

2 tbsp honey

extra-virgin olive oil

Instructions: 

1) Bring a small pot of water to boil, cook the scallop noodles according to the package label. The ones I got take less than 3 minutes.  Once cooked, drain and transfer to a dish.  Add sesame oil and a dash of fish sauce to the noodle.  

2) Preheat a frying pan with olive oil on medium heat, cook garlic and carrots for 1-2 minutes.  Add the other vegetables and rice wine.  Let the alcohol evaporates, add the sweet and spicy sauce.  

3) Reduce heat to medium low, put a lid on and cook the vegetables for 1-2 minutes.  Heat off.  

4) Transfer the cooked vegetables with its sauce to the noodle dishes.  Garnish with spring onions and coriander before serving.