Asian Noodle Bowl with Shrimp Scallops (Printer View)

Tender seafood and crisp vegetables in savory Asian broth over silky noodles

# 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

→ Garnishes

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

# Method:

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 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 3-4 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 as needed. 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 Advice:

01 -
  • It comes together in under an hour but tastes like you simmered it all day.
  • The broth is light yet deeply savory, with layers of umami that make every spoonful satisfying.
  • You can customize the vegetables and heat level to whatever youre craving that night.
  • The seafood stays tender and sweet if you watch the clock, never rubbery or overdone.
02 -
  • Do not overcook the seafood or it will turn rubbery and tough, pull it off the heat the second it turns opaque.
  • Rinse the noodles after cooking or they will clump together and stick to the bottom of the bowl.
  • Taste the broth before you add the seafood because once its in, its hard to adjust without overcooking everything.
03 -
  • Use a timer when you add the seafood so you dont get distracted and overcook it.
  • Grate the ginger on the fine side of a box grater so it melts into the broth instead of leaving fibrous bits.
  • Squeeze the lime right before you eat, not while the broth is cooking, so the citrus stays bright and punchy.
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