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Dinner recipes: Chilli scallop and noodles

Serves 2, 297kcal per serving.


100g rice noodles

4 tbsp vegetable stock

1 small onion, finely chopped

2 garlic cloves, crushed

2 tsp minced ginger

200g frozen scallops, defrosted

1 red pepper, thinly sliced

80g mangetout

4 spring onions, sliced

25g cashew nuts

2 tsp light soy sauce

1/2 Thai bird eye chilli, thinly sliced

Coriander leaves


  1. Cook the noodles as directed, and drain. Meanwhile, put the stock, onion, garlic and ginger in a large, non-stick frying pan or wok and cook until softened.
  2. Add the scallops and cook for 2 mins each side, then remove and cover to keep warm.
  3. Add the rest of the vegetables, the cashews and the soy sauce, and stir-fry for 3-4 mins.
  4. Serve on a bed noodles, topped with the scallops and garnished with the chilli coriander.

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