Slice the green onion diagonally, cut the red bell pepper into thin strips, and shred the shiso leaves.

Place the yakisoba noodles in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 1.5 minutes to loosen.

Heat sesame oil in a frying pan over medium heat and sauté the scallops until lightly coated with oil.

Add the green onion and red bell pepper, season with salt and pepper, and stir-fry until the vegetables are coated with oil.