Asian Noodle Bowl with Shrimp (Printable)

Tender shrimp and scallops with crisp vegetables in aromatic 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

# Step-by-Step:

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 to 4 minutes until tender.
05 - Add shrimp and scallops to the broth. Simmer gently for 2 to 3 minutes until opaque and cooked through. Avoid overcooking.
06 - Taste the broth and adjust seasoning. 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 Advice:

01 -
  • The shrimp and scallops cook so quickly that dinner is actually ready in under 45 minutes, no shortcuts required.
  • One pot holds nearly everything, which means you spend more time eating and less time scrubbing.
  • The broth tastes deeply savory and complex, like you've been simmering it all day, even though you haven't.
02 -
  • Overcooking seafood happens in seconds, not minutes, so watch the moment the shrimp turn pink and the scallops become opaque rather than waiting for some arbitrary timer.
  • The fish sauce smells like low tide and questionable decisions until it hits the warm broth, then it becomes the secret ingredient that makes people ask what you did to make it taste so good.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on; the smell and the deeper flavor make a noticeable difference that feels like a tiny luxury.
  • If you're cooking for people with different spice preferences, keep the chili paste separate and stir it into individual bowls so no one feels left out.
Go Back