Wednesday, December 9, 2015

Wok Wednesdays | Noodle Soup with Stir-Fried Scallops and Enoki Mushrooms

WW wokking thru Stir-Frying to the Sky's Edge
by Grace Young

Who knew a stir-fry could turn into such a beautiful, satisfying soup.

Mise en place.

Bowl 1: Ginger
Bowl 2: Scallops
Bowl 3: Bok choy, carrot, enoki mushrooms
Bowl 4: Salt
Bowl 5: Dry sherry, bean sauce, sambal olek
Bowl 6: Fresh Chinese egg noodles

This recipe takes a few more pots to make, but so worth it. Before beginning the stir-fry portion of the recipe, you have two pots going, one for boiling the noodles in, and one for simmering the broth. You bring both pots to a boil, turn down to a simmer, and cover until needed - later in the recipe. Genius. It never occurred to me in the past, to cover the pot of simmering water. I had always heated up the water and kept it at low heat, and by the time I was ready for it, it had boiled down too much, and I would have to add more water. Thanks for the tip, Grace!

I did sub out a couple of ingredients. The recipe calls for chili bean sauce, which I did not have, so I used equal amounts of bean sauce and sambal olek. I also used vegetable broth in place of the chicken broth, for we had a surprise visit this evening from our daughter, who is a vegetarian.

Speaking of the broth.. it is simmering away with a few slices of smashed, fresh ginger - this really kicks the flavor up a notch. I can just imagine, sipping on the gingered broth alone, on a chilly winter evening, especially if one is suffering from a cold.

As the two pots are simmering away on the back burners, we start the stir-fry portion. First a little garlic is sautéed until fragrant, then the scallops are added and allowed to sear (which mine did not - they released a lot of liquid!) Next, the vegetables are stir-fried just until the bok choy starts to wilt. Salt is sprinkled on and the sherry mixture is stirred in, and cooked just long enough for the scallops to cook through.

To serve, and this I found interesting; soy sauce, sesame oil, and white pepper are placed into the bottoms of individual soup bowls. The noodles are divided amongst the bowls and tossed with the "dressing" before being topped with the scallop stir-fry, and then ladled with broth.

We have been asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 270, of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.


  1. Your photos are beautiful! I'm linking up your mis en place! You do that so awesomely (is that a word?)!

  2. There's something about noodle bowls! I just love them---and yours looks perfect!!!

  3. This kind of soup is so satisfying, especially at this time of year. I hope you have a great Christmas!


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