Cooking something elaborate is particularly challenging when we reach the end of Ramadan. At this point, we easily get tired because of low energy levels. I find my stir-fried garlic noodles with scallops and sesame seeds incredibly tasteful, which takes a short amount of time to prepare.
Ingredients:
- 450 g (15.9 oz) noodles
- 6-8 scallops
Prepared noodles:
- 3-4 cloves garlic
- 4-5 basil leaves
- 1 red onion, small size, roughly chopped
- 5-6 cherry tomatoes
- 3 cups of water
- Salt according to taste
- Stir-fried noodles:
- 2-3 cloves garlic, crushed
- 1 chicken cube
- 1 tablespoon soya sauce
- 1 tablespoon oyster sauce
- 1 tablespoon roasted combination of spice powder (1 teaspoon cumin seeds, 1 teaspoon raw coriander seeds, and 2 teaspoons crushed red chili flakes; combine and roast on low flame, then grind into a fine powder) powder
- 1 teaspoon black pepper
- 1 tablespoon sesame seeds
- 2 tablespoons sesame oil
Preparing the scallops:
- 3 tablespoons chili sauce
- 1 teaspoon black pepper crushed
- Salt according to taste
Method:
Preparing the noodles:
Bring noodles to boil with garlic, cherry tomatoes, basil leaves, onion, salt, and 3 cups of water. Boil for about 7-10 minutes until noodles are soft and tender and ½ cup water is remaining.
Tip: Do not drain the noodle. Keep the remaining water inside the noodles.
Preparing the scallops:
Heat the chili oil in a heavy skillet over medium heat. Add scallops to fry until both sides turn golden brown. Place the scallops on a plate and season with pepper and salt. Set aside.
Prepared the stir-fried the noodles:
Heat the heaving wok over medium heat, and add sesame oil. Add sesame seeds, chicken cubes, and garlic to fry until it turns light golden brown. Add roasted combination spice powder, oyster sauce, sauce, black pepper, stir rapidly, reduce heat, and let it simmer for about 1-2 minutes. Then quickly add noodles with remaining water, and mix well. Transfer the noodles in the serving plate and serve with scallops, basil leaves, and cherry tomatoes.