Scallop & onion yakisoba

Instructions

1. 1

   Cook the egg noodles according to pack instructions, reserving 5 tbsp cooking water before draining. Rinse well under cold running water to remove the excess starch. In a bowl, combine the cooking water with the chicken stock cube, sake, mirin, salt, onion granules and white pepper, stirring well to dissolve the stock cube.

2. 2

   Pat the scallops dry with kitchen paper. Heat the oil in a large nonstick frying pan or cast-iron pan (not a wok) over a high heat until it begins to shimmer. Working in batches, sear on both sides for 1 minute each, until lightly golden.

3. 3

   Remove the scallops from the pan and set aside, then add the sliced onion and salad onions to the pan. Stir fry for 2-3 minutes until slightly softened and browned, then reduce the heat to medium and add the butter. As soon as it melts, add the noodles and toss through, then turn the heat back up to high and cook the noodles for a few minutes, without stirring, so they brown slightly on the bottom of the pan. Add the seasoned stock to the pan and mix well, then top with the scallops and scatter with the chives, crispy onions, black pepper and nori. Squeeze over some lemon, if you like. This is best eaten directly from the pan, so bring it to the table with side plates and dive in with chopsticks.