One thing I like about cooking oriental (inspired) food is the speed. This dish took about ten minutes from getting into the kitchen to putting food on the table.
Now I did cheat a little by using a pack of prepared stir fry vegetables, you can (as I usually do) prepare the veg yourself.
Once in the kitchen I put some water onto boil for the noodles, that take two minutes to cook.
I got the scallops and cut them in half through the middle to “double” the number of scallops. This is a trick I picked up from Gordon Ramsay on making scallops go further.
I heated a large frying pan and added a splash of sunflower oil. I let the oil heat through I then added a dash of Chinese Five Spice before adding the prepared stir fry veg.
In another pan I cooked the scallops. They don’t take long and you don’t want to overcook them.
Once the vegetables are nearly cooked, in other words still crunchy I added the noodles and some oyster sauce.
I then placed the noodles and vegetables on a plate and topped with the pan fried scallops.
For a variation I would have added some cashew nuts for crunch and some squid and prawns to complement the scallops.