Asian Noodle Bowl with Shrimp and Scallops (Print Version)

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

# 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

# How-To Steps:

01 - Cook noodles according to package instructions. Drain thoroughly and rinse with cold water to stop cooking process. Set aside.
02 - Heat sesame oil in a large pot over medium heat. Add ginger and garlic; sauté for 1 minute until fragrant and golden.
03 - Pour broth, soy sauce, fish sauce, and rice vinegar into the pot. Bring to a gentle simmer over medium heat.
04 - Add carrots, bell pepper, snow peas, and bok choy to the simmering broth. Simmer for 3 to 4 minutes until vegetables are tender-crisp.
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 additional heat if desired.
07 - Divide cooked noodles among four serving bowls. Ladle hot broth, seafood, and vegetables over noodles.
08 - Top each bowl with spring onions, cilantro, toasted sesame seeds, and lime wedge for brightness.

# Expert Hints:

01 -
  • It comes together in under 40 minutes, making weeknight dinners feel restaurant-quality without the stress.
  • The seafood cooks so gently in the aromatic broth that shrimp and scallops stay impossibly tender instead of rubbery.
  • You control every flavor layer, so whether you want subtle heat or bold spice, the broth bends to your mood.
02 -
  • Patting your shrimp and scallops completely dry before cooking changes everything—moisture is the enemy of a golden sear and proper texture.
  • Don't rush the vegetables; giving them their full 3 to 4 minutes in the broth before adding seafood means they're actually cooked through instead of crunchy, plus the broth absorbs their flavor.
  • Fish sauce smells like low tide at first, but it's doing something magical in the background—if you skip it, the broth will taste like something's missing and you'll never know why.
03 -
  • Make your broth base first thing—it can sit peacefully while you prep vegetables, and it'll only taste better as the flavors meld together.
  • If you accidentally overcook the seafood, embrace it and make a simpler version next time with confidence instead of regret.
  • Squeeze lime over everything just before eating, not before serving, because the acidity stays bright and alive that way instead of mellowing out.
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