Sauté de pétoncles au gingembre

Cook the Haiku Asian-Style Noodles according to the instructions on the package. Drain. 

In a frying pan or wok, heat a little bit of olive oil on medium heat. Cook the scallops for 1 to 2 minutes on each side. Salt and pepper. Set aside on a plate. 

Add the frozen vegetables to the pan. Cook for 2 to 3 minutes. 

Add the soya sauce, the ginger, the noodles and scallops. Cook for 2 to 3 minutes. 

Divide the sauté onto plates. Sprinkle with parsley and lemon zest before serving.