1) Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
2) While the noodles are soaking, in a small bowl, whisk together soya sauce, garlic, vinegar, sugar, sesame oil, cornflour and red chilli flakes. Set aside.
3) Heat olive oil in a large frying pan over medium-high heat. Add scallops and season the tops with black pepper. Cook for 2 minutes, until golden brown. Flip with spatula and cook for 2 more minutes, until second side is golden brown.
4) Add soya sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and are opaque in colour.
Serve half of the scallops over all of the cellophane noodles and top with spring onions. Reserve remaining scallops for salad, if desired.