Scallops with noodles and watercress | Reader's Digest Asia
Healthy and delicious Asian stir–fry that your family will love.
Ingredients
- 200 g (7 oz) dried thin egg noodles
- 300 g (10 oz) scallops, roe removed, thickly sliced
- 1 clove garlic, crushed
- finely grated zest of 1 lemon
- 1 teaspoon English mustard
- 4 sprigs fresh tarragon
- ¼ cup (60 ml) olive oil
- 600 g (1¼ lb) mixed frozen stir–fry vegetables
- 4 cups (140 g) watercress
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