Asian Noodle Bowl with Shrimp and Scallops (Printer-friendly)

Tender shrimp and scallops with crisp vegetables in savory Asian broth over silky noodles.

# Ingredient List:

→ 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

# Directions:

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 simmering broth. Simmer for 3 to 4 minutes until just tender.
05 - Add shrimp and scallops to the broth. Simmer gently for 2 to 3 minutes until seafood is opaque and cooked through. Avoid overcooking.
06 - Taste broth and adjust seasoning as needed. Add chili paste for heat if desired.
07 - Divide cooked noodles among four serving bowls. Ladle hot broth, seafood, and vegetables over the noodles.
08 - Top each bowl with spring onions, cilantro, sesame seeds, and a squeeze of fresh lime.

# Expert Tips:

01 -
  • The shrimp and scallops cook so quickly you actually feel like you're in control of dinner, not the other way around.
  • It's fancy enough to impress people but honest enough to make for yourself on a random weeknight without guilt.
  • The broth is where all the flavor lives, so even the vegetables taste like they've been kissed by something delicious.
02 -
  • The moment seafood hits the broth, the clock starts ticking—overcooking by even a minute transforms tender proteins into chewy mistakes you can't fix.
  • Pat your scallops completely dry before they touch heat, or they'll release moisture that prevents browning and makes them taste steamed instead of cooked.
03 -
  • Slice your vegetables the night before and keep them in containers; the prep is actually the longest part, and having it done makes cooking this feel impossibly fast.
  • If you make the broth base in advance and refrigerate it, you can turn this into a weeknight dinner that tastes like you spent the whole afternoon on it.
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