Asian Noodle Bowl with Shrimp and Scallops (Printable)

Tender shrimp and scallops with crisp vegetables and silky noodles in savory Asian-inspired 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

→ Garnishes

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

# Steps:

01 - Cook noodles according to package instructions. Drain and rinse with cold water, then 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 cooked through. Avoid overcooking.
06 - Taste broth and adjust seasoning as needed. Add chili paste for additional 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 Tips:

01 -
  • The shrimp and scallops cook so gently in the broth that they stay impossibly tender, and you'll taste the difference the first bite.
  • Everything comes together in less than an hour, which means you can have restaurant-quality seafood at home on a regular Tuesday.
  • The broth is savory and alive without being heavy, so you can actually finish the whole bowl without feeling stuffed.
02 -
  • The seafood is done the moment it turns opaque, not when it looks cooked on the outside; one minute too long and you'll be chewing instead of savoring.
  • Fish sauce smells intense on its own, but it dissolves into the broth and creates a savory depth that nothing else can replace, so trust it even if you're skeptical at first.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before using them as a garnish; it wakes up their flavor and adds a satisfying crunch.
  • Prepare all your vegetables and seafood before you start cooking because once the broth hits a simmer, things happen fast and you won't have time to chop.
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