Mung bean noodles (“Chinese vermicelli”) are a pleasure to prepare, since all they need is a quick soak (no cooking). They’re a neutral platform upon which to place something as tasty as these steamed scallops and their garlicky ginger sauce. We all enjoyed the “Steamed Scallops with Vermicelli,” from Noob Cook. The scallops were moist enough and saucy enough.

I tripled the amounts in this recipe, using 16 oz. of little frozen bay scallops. I admit being nervous about the cooking method here: setting the scallops and sauce atop the presoaked noodles in a steamer. Thankfully, the sauce didn’t get “lost,” as I’d feared. As for the sauce, I minced the ginger slices and garlic cloves in my food processor. I used about 9 cloves of garlic (less than the larger amount the recipe asked for). Sure enough, the steaming method and the garlic sauce were brilliant. I served these noodles with a perfect side of baby bok choy.

Scallops (16 oz.) = $8.86

RECIPE: a quick, easy winner
thanks to soaked noodles and a food processor, you’ll spend only 15 minutes on prep and cooking
ginger, garlic, soy sauce, and mirin are fabulously warm and appealing

To continue of this “Asian thing,” next time I’ll cook the “Tamarind Wings,” from Lemons & Anchovies, where I’ll get to play with tamarind paste. Come back to my site soon, to see how this one works out.