Simmer the noodles for around three minutes in a pan of boiling water, quickly toss within the beansprouts before draining. Use a ladle or cup to scoop out the rice right into a bowl. In a separate dish, arrange the vegetables, add the scallops and langoustines and pour over the sauce.
Bring the rice to the boil, reduce the warmth and cook for 8 minutes. Remove from the warmth and allow to steam for 10 minutes, preserving the lid on. To a large frying pan, add the onion and garlic, brown well. Now add the paste and cook for an additional minute. Meanwhile, cook the pasta in accordance with the packet instructions. Toss the pasta in the hazelnut butter when you’re able to serve.
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