Stir fried scallops with whole wheat noodles, simple recipes, quick healthy meals, low cost stir fries, like this, they fall into this category. I’m a huge fan of them! Not only is this delicious dish ready to eat in less than half an hour, but if you use frozen scallops, like I do, then you’ll keep the costs as low as possible.
I’d read through a number of my cook books and checked out a few of my Pinterest Pins for a simple stir fried scallops recipe for our Friday night fish option, all of which seemed to take too long. And, with a nice bottle of sauvignon blanc chilling in the fridge, with my name on it, and a pretty intense week at work behind me, I can tell you this recipe had to be quick to allow me to get at that!
I’m not in any way Mr Perfect and after a hard day in the office I can fully understand the temptation to grab a ready meal off the supermarket shelf. I find the secret to stopping that happening is to plan in advance as best you can for when you think you’re going to have a particularly tiring and/or stressful day at work.
Every Friday morning I write our weekly menu. I plan in meals in advance for each particular day based on how I think that day in the office will go. Take this recipe, it’s less than half an hour to get it on the table. That’s probably about the length of time it would take to heat something shop bought up anyway, so why not just spend that half hour making something much healthier like this stir fried scallops with whole wheat noodles? It’s effort, yes, but it’s also worth that effort. Then there’s that rewarding glass of wine at the end to go with it!
- 2 nests (approximately 100g) of whole wheat noodles
- 1 tbsp. sunflower oil
- 2 garlic cloves, finely chopped
- 1 red chilli, de-seeded and finely sliced
- 15g piece of fresh ginger, finely sliced
- 16 – 20 mini scallops, or 4 – 5 large ones, quartered (about 50g per person)
- 1 tsp. light soy sauce
- 1 tsp. fish sauce
- 1 tsp. sesame oil
- 1 tbsp. sesame seeds
- 2 tbsp. chopped fresh coriander
- Cook the whole wheat noodles as per the instructions on the packet and allow to drain.
- Heat the oil in a wok over a medium heat and gently stir fry the garlic, chilli and ginger for approximately 1 – 2 minutes.
- Turn up the heat slightly and add the scallops and stir fry quickly for about 2 minutes.
- Remove the wok from the heat and add the cooked noodles, soy sauce, fish sauce, sesame oil, sesame seeds and coriander. Combine everything together well in the wok, and serve.
All my recipes and conversions to U.S. measuring units can be found at my yummly page.
The scallops I’m using in this stir fried scallops with whole wheat noodles are about £5 for a bag of 190g mini scallops in my local supermarket, which gives about 4 portions. If you’re making this recipe for 4, just double up the recipe quantities above and use the whole bag. That’s pretty cheap when you consider it’s costing about £4 for 2 pieces of fish, which is usually only enough of a serving for two!
As per the nutrition label, above, you’re getting a pretty good amount of your daily protein requirement here and it’s a reasonably low calorie dish too. The mix of the oils and sesame seeds compliment, but do not overpower the taste of those delicious scallops.
Of course who doesn’t like noodles? Go on, if you’re used to using normal noodles, give whole wheat noodles a try. They’re so much better for you being made with whole grains and not processed, refined grains. You know sometimes it’s just about making those small dietary changes for a healthier lifestyle. 🙂
Right, so let’s get round to my weekend round-up!
Well, as I mentioned in the previous recipe post it was to be a weekend spent cooking. Probably just as well on yet another wet and blustery Scottish weekend! They had to extend the St. Andrews Open golf championship for only the second time in its history because of that weather!
So, my Saturday gym session was pretty much followed by that cooking. Both new recipes for the blog and also old one’s receiving a photography update like this updated Raspberry and Pear Smoothie recipe. And making new Pinterest pins. In fact quite a bit of the weekend was spent doing just that. I want to talk a little about that, because as much as I love it, I feel I’ve said enough on cooking here. Also I don’t believe Pinterest if receiving as much attention as it should here in the UK!
So what is Pinterest?
Did you know that Pinterest is fast becoming a really popular search engine option alternative to Google? It’s because it’s visual. Let me explain a little more for those of you who might be unfamiliar to this social media platform.
Pinterest is such a great place to share and find recipes. I spend a lot of my time now in Pinterest, because it just has so many wonderful looking recipes and some great blogger photography too. It’s become my favourite social media area of choice. It also just so happened, this weekend, that I reached 300 followers for Neil’s Healthy Meals. That made me really happy and thank you if you are following me on Pinterest!
It’s not just about pinning people’s recipes (Pins) that I love about Pinterest. It’s also a great place to reference articles on blogging or coding or photography or really any such topic that interests you too. I’ve heard of people actually planning their weddings with Pinterest! It’s this ability to visually save references back to those web sites (Pins) that makes it so much easier to get back to those websites to read them again in future. A Pin is a visual bookmark. And visual things jog our memories to remember what things are about, far better than a one line URL page description!
So, for example, the Pin I made for this recipe looks like this:-
You would just click on the “Pin it” icon under the pictures on this post to add it to your Pinterest account.
Hence me spending this time to make those pins, for pinners to save and to be able come back to my recipes in future. It’s like collecting magazine clippings. Only brought up to date!
So if you aren’t on Pinterest yet, I would seriously check it out. Here’s the excellent Pinterest video link which explains it all.
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