Miso Glazed Scallops with Shiitake Mushrooms and Lo Mein Noodles
Culinary Collection
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Wheat, Shellfish, Soy, Tree Nuts
Chef
Jimmy Cababa
In Your Box (serves 2)
- 1 tsp. Cornstarch
- ½ fl. oz. Honey
- 2 Green Onion
- 2 tsp. Pho Vegetable Broth Concentrate
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1 oz. Roasted Salted Cashews
- 3 oz. Snow Peas
- 3 oz. Shiitake Mushrooms
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5 oz. Lo Mein Noodles
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2 tsp. Miso Paste
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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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Calories520
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Carbohydrates75g
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Fat14g
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Protein26g
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Sodium1353mg
Recipe Steps
Before You Cook
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1 Prepare The Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Cut shiitakes in half
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2 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.
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3 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.
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4 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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