Gluten Free · Main Meals · Paleo Diet Friendly · Recipes · Starters

Asian Scallops with Noodles 

As a low carber I tend to miss Asian noodles. I love how quick noodles are to cook, they are also super versatile. I mainly use courgette for noodles but I am a little over it at the moment. For some reason I haven’t been keen on the low carb noodle substitutes in the past, but I’m starting to get on board. The brand I used tonight is miracle noodle – organic, gluten free and low carb, tick tick tick. 

Equipment required

1 lrg fry pan

1 bowl 

1 sieve 

Shopping list serves 2

380g scallops 

2 tbsp tamari 

2 garlic cloves crushed 

1 tbsp ginger, grated 

1 red pepper 

Large handful of sugar snap peas

1 packet of low carb Konjac noodles

2 spring onions 

Small handful of fresh corriander 

Sprinkle sesame seeds 

Splash of Sesame oil for cooking 

Method to the madness 

Marinate the scallops in the tamari, ginger and garlic for a minimum of 1hr – turning half way in between 

Cut the snow peas in half, dice the red pepper, chop the corriander  and slice the spring onions 

Rinse the Konjac noodles in water and drain 

Heat the fry pan to a high heat with the sesame oil, remove the scallops from the marinade and fry for 1 minute on both sides until golden  

Remove the scallops, add the snow peas and red pepper and half the corriander and stir fry for 2 minutes

Add the noodles with the remaining marinade and cook until the liquid has evaporated 

Serve the noodles on a plate and surround with scallops – top with chopped fresh corriander, sliced spring onions and sesame seeds 



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