Ingredients
- 200 g (7 oz) soba (buckwheat) noodles
- 1⅔ cups (120 g) shredded bok choy or Chinese cabbage (wombok)
- 2 cups (180 g) bean sprouts, trimmed
- 4 spring onions (scallions), finely chopped
- ¼ cup (7 g) chopped fresh coriander (cilantro) leaves
- 350 g (12 oz) large flat mushrooms
- 250 g (8 oz) large scallops, roe removed
- 1 sheet nori, toasted and thinly sliced
- 2 cloves garlic, crushed
- ⅓ cup (80 ml) sunflower oil
- 1 tablespoon salt–reduced soy sauce
- 2 teaspoons caster (superfine) sugar
- juice of 1 large lemon
- 2 teaspoons grated fresh ginger
- 1 tablespoon salt–reduced soy sauce
- ½ small red chilli, seeded and finely chopped
Preparation
- To make the soy and garlic baste, mix all of the ingredients together in a bowl.
- Remove one–third of the baste to a separate bowl to make the soy dressing and set aside.
- To make the soy dressing, mix together the baste and all of the dressing ingredients in a bowl, stirring until smooth.
- Set aside until needed.
- Cook the noodles in a saucepan of boiling water following the packet instructions.
- Drain well.
- Put the drained noodles in a bowl, add the soy dressing and toss to coat.
- Add the bok choy, bean sprouts, spring onion and coriander and toss well.
- Divide among serving plates.
- Put the mushrooms in a shallow glass or non–reactive dish and pour over half of the remaining baste.
- Place the scallops in another shallow glass or non–reactive dish and brush with the remaining baste.
- Preheat a chargrill pan or barbecue hotplate to high.
- Cook the mushrooms for about 8–10 minutes, or until tender, turning once; remove to a plate.
- Cook the scallops for about 1–2 minutes, or until opaque.
- Slice the mushrooms and scatter over the salad on each plate with any of the cooking juices.
- Add the scallops and sprinkle the nori over the top.
- Serve immediately.