Steamed Scallops with Glass Noodles
粉丝蒸瑶柱 · cantonese cuisine · Canton
Yaozhu are the adductor muscles of small fresh scallops, considered the most prized part. Fresh, live-shucked scallops give the best result. The same steaming technique adapts easily to shrimp, oysters, abalone, or other favorite seafood.
Yuki TanakaTokyo-born, now in Chicago. I post about dashi, pickles, and bento for picky kids. My kitchen is tiny but my knife game is sharp.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
3.53 oz — soaked in boiling water until softened
fresh scallops新鲜瑶柱
1.0 bowl
0.03 cup
garlic大蒜
3.0 clove — minced
0.37 oz
0.6 oz
0.03 cup
to taste
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Steaming ↗
Cook with moist vapor for tender, clean-tasting results.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Cold dressing (liang ban) ↗
Toss cooked or raw ingredients with a bold chilled dressing.
Steps
Soften 2 bunches of Longkou glass noodles in boiling water, soak for 5 minutes, then drain. Toss the noodles with a little sesame oil so they do not clump together after steaming.
✅ Done when: The noodles are pliable and fully softened, no hard core when bitten.
- 2
Step 2
Use fresh scallop adductor muscles (yaozhu), ideally fresh and live-shucked. Shrimp, oysters, abalone, or any favorite seafood can be substituted.
✅ Done when: The scallops are fresh-smelling, plump, and free of any shell fragments.
Arrange the softened noodles and scallops on a plate, scatter minced ginger and garlic on top, and steam until cooked through. Steaming time depends on the ingredient, generally about 5 to 10 minutes after the water boils.
✅ Done when: The scallops are opaque and just cooked through, generally 5 to 10 minutes after the water boils.
- 4
Step 4
While the dish steams, make the sauce: combine the soy sauce, vinegar, oyster sauce, cooking wine, and sugar, then dilute with an equal amount of water. Set aside.
✅ Done when: The sugar is fully dissolved and the sauce is evenly mixed and diluted.
- 5
Step 5
Once steamed, garnish the plate with green and red chilies and pour the prepared sauce over everything.
✅ Done when: The sauce is evenly pooled around the noodles and scallops, with chilies arranged on top.
Pour hot oil over the dish to finish.
✅ Done when: The oil sizzles on contact and a glossy sheen forms over the dish.
Toss everything together so the glass noodles fully absorb the sauce.
✅ Done when: The noodles are evenly coated and no sauce remains pooled at the bottom of the plate.
- 8
Step 8
The scallops are tender and succulent, coated in sauce and garlic oil. Serve immediately.
✅ Done when: Each scallop is tender, glossy, and coated with sauce and garlic oil.