Asian Noodle Bowl with Shrimp and Scallops (Print Version)

Vibrant noodle bowl with tender shrimp, scallops, and crisp vegetables in savory Asian broth.

# What You Need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 7 oz sea scallops, cleaned and patted dry

→ Noodles

03 - 7 oz rice noodles or soba noodles

→ Vegetables

04 - 1 medium carrot, julienned
05 - 1 red bell pepper, thinly sliced
06 - 3.5 oz snow peas, trimmed
07 - 4 baby bok choy, halved
08 - 2 spring onions, sliced
09 - 1 tablespoon fresh ginger, grated
10 - 2 garlic cloves, minced

→ Broth

11 - 4 cups low-sodium chicken or vegetable broth
12 - 2 tablespoons soy sauce
13 - 1 tablespoon fish sauce
14 - 1 tablespoon sesame oil
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon chili paste, optional for heat

→ Garnishes

17 - Fresh cilantro leaves, optional
18 - Toasted sesame seeds
19 - Lime wedges

# How-To Steps:

01 - Cook noodles according to package instructions. Drain and rinse with cold water, then set aside.
02 - In a large pot, heat sesame oil over medium heat. Add ginger and garlic; sauté for 1 minute until fragrant.
03 - Pour in the broth, soy sauce, fish sauce, and rice vinegar. Bring to a gentle simmer.
04 - Add carrots, bell pepper, snow peas, and bok choy to the broth. Simmer for 3 to 4 minutes until tender.
05 - Add shrimp and scallops. Simmer gently for 2 to 3 minutes until opaque and cooked through. Avoid overcooking.
06 - Taste and adjust seasoning, adding chili paste for heat if desired.
07 - Divide cooked noodles among four bowls. Ladle hot broth, seafood, and vegetables over the noodles.
08 - Top with spring onions, cilantro, sesame seeds, and a squeeze of lime.

# Expert Advice:

01 -
  • The seafood cooks so quickly you can have dinner ready in under an hour, even on nights when inspiration feels impossible.
  • Each spoonful tastes restaurant-quality but the ingredients are things you can find anywhere, making it feel like a small victory.
  • It's naturally flexible, so you can swap vegetables or proteins based on what's in your fridge without guilt.
02 -
  • The seafood will continue cooking slightly after you remove it from the heat, so resist the urge to keep it in the broth longer than 3 minutes or you'll end up with shrimp that tastes like rubber.
  • Tasting the broth before the seafood goes in is crucial because once everything is swimming in there, it's harder to adjust the seasoning without affecting individual ingredients.
03 -
  • Keep your seafood ice-cold until the very moment you're ready to cook it, because warm shrimp and scallops are more likely to stick and break apart.
  • If you're cooking for someone with a shellfish allergy, firm tofu pressed and cubed works as a surprisingly satisfying substitute that soaks up all the broth's flavor.
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