Miso Glazed Scallops with Shiitake Mushrooms and Lo Mein Noodles
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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
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informed should a switch occur, so please check the ingredient
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Before You Cook
Prepare The Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cut shiitakes in half
Cook The Scallops and Make Miso Sauce
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add scallops and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove from burner. Reserve pan; no need to wipe clean.
In the same pan over medium heat, add miso, ¼ cup water and honey. Bring to a simmer and cook until thickened, 2-3 minutes.
Cook The Noodles and Vegetables
Once water is boiling, add noodles and cook until tender, 4-5 minutes.
Place a medium nonstick pan over medium heat and add 1 tsp. olive oil. Add mushrooms, green onion bottoms and snow peas to hot pan and stir occasionally until browned, 4-6 minutes.
Add pho concentrate and ½ cup water. Bring to a simmer.
Mix 1 tsp of cold water with cornstarch. Stir into pan and bring to a simmer. Add noodles and vegetables. Toss.
Finish The Dish
Plate dish as pictured on front of card, drizzling miso sauce over the dish and garnishing with cashews. Bon appétit!
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