SCALLOP NOODLE BOWL

This dish is so delicious and looks attractive. The visual sets the tone for a happy meal. The scallops will support Kidney Qi while the mung bean noodles helps to detox the body and moves water.

Yields1 Serving
 2 tablespoons of oil
 1 clove of garlic, minced
 2 teaspoons soy sauce
 1/2 teaspoon of sugar
 1 Tablespoon of wine
 1 scallion, diced
 White pepper to taste
 1 bundle of mung bean noodles
 1/4 teaspoon of mushroom seasoning
 4-6 scallops (2 servings)
 Cilantro to taste
1

Add the mung been noodles to a bowl and cover with hot water until tender.

2

In a small bowl mix all the ingredients except the scallops and mung beans and cilantro.
Use only 1 tablespoon of oil. Reserve the remaining oil for the last step.

3

Divide the sauce into two bowls, with one containing 3/4 of the total amount.

4

Strain the noodles. Pour 3/4 of the sauce over them, mix well, and let sit until the noodles are tender.
Add the noodles to one large bowl or individual serving bowls. Top with desired scallops, and pour the rest of the sauce over them.

5

To steam the scallops, use a steamer or create one as stated in the directions below.
When the water has begun to steam, add the scallops and cooked covered, for 6-7 minutes.

6

When fully cooked, Remove from the steamer.
Heat the remaining oil. When very hot, drizzle the oil over the scallops.
Top with cilantro.

7

Create a double boiler:
Fill a large pot with 3 inches of water. Position an upside-down soup bowl in the water. Once the water boils, set your ingredient bowl atop the inverted one and begin steaming.

Ingredients

 2 tablespoons of oil
 1 clove of garlic, minced
 2 teaspoons soy sauce
 1/2 teaspoon of sugar
 1 Tablespoon of wine
 1 scallion, diced
 White pepper to taste
 1 bundle of mung bean noodles
 1/4 teaspoon of mushroom seasoning
 4-6 scallops (2 servings)
 Cilantro to taste

Directions

1

Add the mung been noodles to a bowl and cover with hot water until tender.

2

In a small bowl mix all the ingredients except the scallops and mung beans and cilantro.
Use only 1 tablespoon of oil. Reserve the remaining oil for the last step.

3

Divide the sauce into two bowls, with one containing 3/4 of the total amount.

4

Strain the noodles. Pour 3/4 of the sauce over them, mix well, and let sit until the noodles are tender.
Add the noodles to one large bowl or individual serving bowls. Top with desired scallops, and pour the rest of the sauce over them.

5

To steam the scallops, use a steamer or create one as stated in the directions below.
When the water has begun to steam, add the scallops and cooked covered, for 6-7 minutes.

6

When fully cooked, Remove from the steamer.
Heat the remaining oil. When very hot, drizzle the oil over the scallops.
Top with cilantro.

7

Create a double boiler:
Fill a large pot with 3 inches of water. Position an upside-down soup bowl in the water. Once the water boils, set your ingredient bowl atop the inverted one and begin steaming.

SCALLOP NOODLE BOWL