Asian Noodle Bowl with Shrimp Scallops (Print View)

Savory noodle bowl with shrimp, scallops, and crisp vegetables in aromatic 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 for heat

→ Garnishes

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

# Step-by-Step Directions:

01 - Cook noodles according to package instructions. Drain, rinse with cold water, and set aside.
02 - In a large pot, heat sesame oil over medium heat. Add ginger and garlic; sauté for 1 minute until fragrant.
03 - Pour in the broth, soy sauce, fish sauce, and rice vinegar. Bring to a gentle simmer.
04 - Add the carrots, bell pepper, snow peas, and bok choy to the broth. Simmer for 3 to 4 minutes until just tender.
05 - Add the shrimp and scallops. Simmer gently for 2 to 3 minutes, or until seafood is opaque and just cooked through. Avoid overcooking.
06 - Taste and adjust seasoning, adding chili paste for heat if desired.
07 - Divide noodles among four bowls. Ladle the hot broth, seafood, and vegetables over the noodles.
08 - Top with spring onions, cilantro, sesame seeds, and a squeeze of lime.

# Expert Suggestions:

01 -
  • It comes together faster than you'd think, making weeknight dinners feel like you've spent hours in the kitchen.
  • The broth hits you with layers of umami and heat that somehow taste both light and deeply satisfying.
  • Seafood stays impossibly tender when you treat it gently, and this recipe teaches you exactly how.
02 -
  • Overcooking seafood by even one minute turns shrimp into rubber and scallops into hockey pucks, so set a timer and trust it completely.
  • Fish sauce smells genuinely offensive at first, but in a hot broth it becomes this deep, salty-sweet magic that makes people ask what your secret ingredient is.
03 -
  • Pat your seafood dry before it touches the broth—moisture is the enemy of tender, delicate proteins.
  • Taste your broth alone before you commit to the final seasoning because salty ingredients taste different once they've simmered together.
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