Asian Noodle Bowl with Shrimp and Scallops (Print View)

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

# What You'll 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 Make It:

01 - Cook noodles according to package instructions. Drain and rinse with cold water. Set aside.
02 - Heat sesame oil in a large pot over medium heat. Add ginger and garlic, sautéing for 1 minute until fragrant.
03 - Pour in 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 3-4 minutes until just tender.
05 - Add shrimp and scallops to the broth. Simmer gently for 2-3 minutes until seafood is opaque and just cooked through. Avoid overcooking.
06 - Taste the broth and adjust seasoning. Add chili paste for heat if desired.
07 - Divide cooked noodles among four bowls. Ladle hot broth, seafood, and vegetables over the noodles.
08 - Top each bowl with spring onions, cilantro, sesame seeds, and a squeeze of lime. Serve immediately.

# Expert Insights:

01 -
  • It tastes restaurant-quality but comes together faster than you'd think, leaving you feeling genuinely proud at the dinner table.
  • The seafood cooks just right when you stop overthinking it, creating this tender, perfectly opaque moment that feels like magic.
  • One bowl feels complete and nourishing without making you feel heavy afterward.
02 -
  • Seafood waits for no one, so have everything else ready before the shrimp and scallops hit the broth; they need your full attention for just a few minutes.
  • The broth transforms when you let ginger and garlic bloom in that sesame oil first, so don't rush past that step thinking it's unnecessary.
03 -
  • If you're cooking for people with shellfish allergies, substitute firm tofu pressed and cut into cubes, adding it to the broth for just one minute to warm through.
  • The rice vinegar at the end is what prevents this from tasting heavy; don't skip it thinking soy sauce is enough salt and depth.
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