Korean Scallop Noodles
with bok choy and roasted peanuts
Prep & Cook Time: 60+ min.
Cook Within: 1 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Wheat, Peanuts, Shellfish, Soy
Chef
Nigel Palmer
In Your Box (serves 2)
- 1 Heads of Baby Bok Choy
- 6 oz. Snap Peas
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3 fl. oz. Brown Stir Fry Sauce
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1 Tbsp. Gochujang Red Pepper Paste
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5 oz. Lo Mein Noodles
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1 oz. Roasted Peanuts
- 2 Green Onion
- 2 Garlic Cloves
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8 oz. Scallops
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories504
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Carbohydrates76g
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Fat9g
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Protein29g
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Sodium1544mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 cook noodles
med pot, high heat, boiling water cook noodles, 4-6 minutes save ½ cup water
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2 prep
Bok choy - white parts 1" pieces, green parts coarsely chop snap peas - pull strings, halves at angle mince garlic green onion - white parts 1" and green parts thinly sliced at angle coarse chop peanuts
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3 sear scallops
large pan, med-high heat, 2 tsp oil sear scallops 2-3 minutes move to plate
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4 Cook veg
same pan, 1 tsp oil, med-high heat white green onion and white bok choy until lightly brown add garlic and snap peas add 'jang, ¼ cup pasta water, stir fry sauce
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5 finish dish
add noodles, bok choy greens, scallops
garnish with green green onions and peanuts
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