Not good at all. Couldn’t eat it. Bland, singular miso flavor over both the protein and noodles. Would not make again.
I hate it when people use totally different ingredients on a recipe and rate it but sadly, I’m one of those people today! I followed the recipe exactly but added maybe a pinch of Splenda Natural to the sauce in the pan. That’s it! I didn’t add it to the scallops while it was marinating but after. I was missing my miso salmon from Cheesecake Factory and even though this wasn’t close to it, it’ll do! I’ll definitely use the sauce for salmon and chicken. It has a nice umami taste. This recipe will go into rotation!
Fantastic flavor. A few strongly-suggested changes: - As other readers have mentioned, there's nowhere near enough sauce; the noodles were basically dry. Next time I will literally triple the sauce ingredients. - I used white wine (no sugar added) instead of mirin. - I used rice noodles, cooked 3 minutes in boiling water and then drained. - After patting the scallops dry I dredged them in a bit of flour, then cooked them in a mix of oil and butter, to get good browning on them. - Per another reader's suggestion, I separately sautéed a chopped head of bok choy and added it to the noodles and sauce. Delicious!
Perfect! I didn't change a thing. The flavor is fantastic, and the scallops tasted great even though I am in the midwest and had to use the frozen bagged kind. Pros: Easy, Delicious
Excellent blend of flavors! I find mirin to be a little too sweet for my taste, so I added a tablespoon of tamari to add some savoriness to the marinade. I also replaced some of the canola oil with dark sesame oil to punch up the Asian flavor. , Burlington, VT