Asian Noodle Bowl Shrimp Scallops (Printable version)

A vibrant bowl featuring shrimp, scallops, noodles, and crisp vegetables in a savory broth.

# Ingredients 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

# Steps:

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 just tender.
05 - Add shrimp and scallops to the broth. Simmer gently for 2 to 3 minutes until opaque and just cooked through. Avoid overcooking.
06 - Taste the 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 evenly over noodles.
08 - Top each bowl with spring onions, cilantro, toasted sesame seeds, and a squeeze of fresh lime juice.

# Expert Tips:

01 -
  • The whole thing comes together in about 40 minutes, which means you can have restaurant-quality seafood noodles on a Tuesday without any stress.
  • It's one of those dishes where every ingredient pulls its weight—the broth is layered and complex, but you're not actually doing anything complicated.
  • Once you make it once, you'll start riffing on it immediately, swapping vegetables based on what's in your fridge.
02 -
  • Don't overcook the seafood—the moment it turns opaque, you're done; leave the pot and it'll be rubbery and disappointing.
  • Pat your scallops completely dry before the broth hits them, or they'll steam instead of sear and lose their tender quality.
  • The fish sauce is non-negotiable for depth, even though it smells funky on its own—it dissolves into the broth and adds an umami layer you can't get any other way.
03 -
  • Toast your sesame seeds yourself in a dry pan for three minutes—it transforms them from subtle to genuinely delicious, and the effort is almost nothing.
  • Keep your broth at a gentle simmer, not a rolling boil, so the seafood stays tender and the vegetables don't get knocked around into mush.
Go back