Scallops with Black Bean Sauce, Red Capsicum and Udon Noodles

Noodles: Cook the noodles according to the instructions on the packet. Drain and refresh in cold water then toss with a little sesame oil and set aside.

Scallops: Combine the soy sauce and cornflour until smooth then add the stock and sugar and set aside. Heat both of the oils in a wok or large sauté pan and add the ginger, garlic, 5-spice and the sweet chilli and black bean sauces. Cook for a few seconds then add the capsicum, bok choy and the chicken stock mixture and cook over a high heat for 2-3 minutes until the sauce has thickened a little and the vegetables are crisp but tender. Add the scallops and cook for 2-3 minutes then add the noodles and turn until they are well coated in the sauce and are heated through.

To serve: Divide between bowls and top with the spring onions and coriander.