Say NO to Takeaway: Speedy Scallop Stir Fry

Everytime I make a chow mein, I always surprise myself at how quick it is to stir fry up onto your plate in less than 10 minutes.

Of course, that depends on how speedy you are at the prep and the type of noodles you use, but in short, this is one Speedy Stir Fry that you can whip up with hardly any effort at all.

You might even be so inclined to serve it up on the chopping board that you prepped your ingredients on like I did above - because it was so quick to make, that you didn't have a plate ready in time!

Ok, so that's taking it one silly step too far but I hope I made my point.

This flavours in this recipe is a mix of lime, ginger and fish sauce - basically your components for a good hint of Thai. The noodles I used are the dried egg noodle ones that you literally only need to boil for a few minutes before they're done. I use frozen scallops because I just find them more convenient for a stir fry (shock horror!). You can easily use fresh ones if preferred, though this will add a little extra prep time, but the stir frying time will be the same :-) So still speedy!

Speedy Thai Scallop Stir Fry

Print-friendly recipe

For 2:

2 blocks of dried egg noodles
200g scallops
100g mange tout
100g mushrooms, sliced
2 spring onions, chopped
2 tbsp red onion, chopped
2 tsp fish sauce
1 tsp ginger
Juice of 2 limes
1 tsp sesame oil
Some veggie oil

1) Mix the fish sauce with the ginger and lime juice.
2) Gently boil the egg noodles according to the packet instructions. Drain in cold water and toss in the sesame oil.
3) Heat the oil in a wok, then toss in the scallops to fry for a few minutes.
4) Add the rest of the veg, tossing well.
5) Pour in the lime mixture, then mix in the noodles.
6) Stir fry for a couple more minutes to ensure everything is mixed well.

If you liked this, you might want to try making these other takeaway alternatives too.