Asian Noodle Bowl with Shrimp (Printable)

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

# What You 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

# 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 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 seafood is opaque and cooked through. Do not overcook.
06 - Taste the broth and adjust seasoning as needed. Add chili paste for additional heat if desired.
07 - Divide cooked noodles among four 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 juice. Serve immediately.

# Expert Advice:

01 -
  • The seafood cooks so quickly that you can have restaurant-quality dinner on the table faster than you'd think possible.
  • One pot means less cleanup, and the broth does all the heavy lifting flavor-wise, so you're not juggling multiple pans.
02 -
  • Overcooked shrimp and scallops become rubbery and disappointing—add them last and set a timer so you don't get distracted and forget about them for even thirty seconds.
  • The quality of your broth matters more than you might think; if you have access to homemade or premium broth, this is the dish to use it in because the broth is the canvas for everything else.
03 -
  • Mise en place is your best friend here—chop and prep everything before you turn on the heat, so you're not scrambling while the broth is simmering.
  • If you make this regularly, toast your sesame seeds in a dry pan just before serving; the extra step takes thirty seconds but elevates the whole bowl.
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