Coconut Noodles with Scallops
A creamy coconut noodle stir-fry with fresh scallops, capsicum, spinach, and lime. Flavored with turmeric and chilli, and garnished with shredded coconut for a tropical twist.
Ingredients
- 20 scallops (fresh or thawed)
- 2 tablespoons coconut oil
- 1 red capsicum, seeded and sliced
- 2 garlic cloves, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon chilli powder
- Salt & pepper, to taste
- 1 cup coconut milk
- ½ cup stock (vegetable, chicken, or seafood)
- ½ lime, thinly sliced
- 1 cup baby spinach leaves
- 250 grams uncooked brown rice noodles
- Shredded coconut, to garnish
Method
- Heat coconut oil in a wok or fry pan over high heat.
- Add capsicum and garlic; stir-fry for 1 minute.
- Add turmeric, chilli, salt, and pepper; stir-fry another minute.
- Mix stock and coconut milk together and add to the wok. Stir and cover for 5 minutes to cook.
- Add spinach and lime slices.
- Add scallops to the wok and stir-fry for another 5 minutes, or fry separately in coconut oil and set aside.
- Cook rice noodles in 1 L boiling water for 5 minutes (or as per packet instructions).
- Combine cooked noodles with the stir-fry and cook a further 2 minutes.
- Plate and garnish with shredded coconut.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Serves: 4
0 comments