Asian Noodle Bowl with Shrimp

There's something about standing over a steaming pot of broth that makes everything feel intentional. I discovered this noodle bowl on a chilly evening when I wanted something that tasted like a hug but came together in under an hour. The shrimp and scallops cook so quickly that you barely have time to pour yourself tea before they're done, and that's exactly the point. It's the kind of dish that tastes like you've been cooking all day when you've really just been present and paying attention.

I made this for my sister on a Tuesday night when she was stressed about work, and she sat at my kitchen counter and didn't say much for the first few bites. Then she looked up and said the broth tasted like something she'd been trying to describe to me for months. That's when I realized this wasn't just dinner, it was a conversation starter that happened to be in a bowl.

Ingredients

• Large shrimp (200 g): Pat them dry before cooking so they get that perfect sear instead of steaming in their own moisture.
• Sea scallops (200 g): The larger they are, the easier they are to cook evenly, so don't shy away from that premium option at the seafood counter.
• Rice noodles or soba (200 g): Rice noodles give you delicate silkiness while soba brings an earthy depth, so choose based on your mood.
• Carrot, red bell pepper, snow peas, baby bok choy: The variety of colors and textures keeps your palate engaged and your bowl visually stunning.
• Spring onions and fresh ginger: These are your flavor anchors, so don't be shy with them.
• Low-sodium broth (1 liter): This is your base, and using low-sodium lets you control the salt and really taste the seafood.
• Soy sauce, fish sauce, sesame oil, rice vinegar: Together these create that complex, savory-funky-rich depth that makes people ask for the recipe.
• Cilantro, sesame seeds, lime: These finishing touches are where the magic happens, turning a good bowl into one you'll remember.

Instructions

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Prepare your mise en place:

Cook the noodles first, drain them, rinse with cold water to stop them from sticking, and set them aside on a plate where they're ready to go. This matters because once your broth is simmering and your seafood is cooking, you won't have a free hand.

Build your flavor foundation:

Heat sesame oil in your large pot over medium heat, then add ginger and garlic. You'll know they're ready when your kitchen smells like every good Asian meal you've ever had, usually after about one minute.

Create the broth:

Pour in your broth, soy sauce, fish sauce, and rice vinegar all at once, then let it come to a gentle simmer rather than a rolling boil. You want this to whisper, not shout.

Cook your vegetables:

Add the harder vegetables first: carrots, bell pepper, snow peas, and bok choy go in together and need about 3 to 4 minutes until they're tender but still have some snap. If you poke them with a fork, there should be just a little resistance.

Add the seafood:

Gently place your shrimp and scallops into the simmering broth and let them cook for 2 to 3 minutes until the shrimp turns opaque and the scallops feel slightly firm when you press them. Overcooking them even by a minute turns them rubbery, so this is where your full attention pays off.

Taste and adjust:

Before you serve, spoon a little broth into your mouth and think about what it needs. Maybe it wants the chili paste for heat, maybe it wants a splash more vinegar for brightness, maybe it's already perfect.

Assemble and serve:

Divide your cooked noodles among four bowls, then ladle the hot broth, seafood, and vegetables over the top, making sure everyone gets some of everything. Finish with spring onions, cilantro, sesame seeds, and a squeeze of fresh lime.

Save

My neighbor dropped by while I was eating this and caught a spoonful of steam rising from my bowl, and the aroma pulled her right into the kitchen. She sat down uninvited and we shared the rest, talking about her childhood in Vietnam and how this bowl reminded her of street food from her grandmother's neighborhood. Sometimes the best part of cooking is watching someone's face when a flavor takes them somewhere unexpected.

Why This Bowl Works as Comfort Food

There's warmth in holding a bowl with both hands, letting the steam warm your face before you take that first spoonful. The combination of tender seafood, chewy noodles, and crisp vegetables creates different textures in every bite, so your mouth stays engaged instead of falling into the autopilot of eating. It's the kind of meal that feels indulgent but isn't, nourishing but not heavy, fast but not rushed.

How to Make This Dish Your Own

I started making variations within weeks of getting this right, swapping proteins and vegetables based on what looked good at the market. You can use squid instead of scallops, bok choy instead of snow peas, or add shiitake mushrooms for earthiness. The broth is forgiving enough to handle substitutions but structured enough to hold its character no matter what you add.

Timing and Prep Strategy

The secret to making this feel effortless is prepping everything before you turn on the heat. Slice your vegetables, mince your ginger and garlic, and have your noodles cooked and ready, so you're not frantically chopping while your broth simmers. This transforms the cooking from stressful multitasking into a calm, meditative process where you can actually taste what you're making.

• Prep your vegetables and aromatics while your noodle water comes to a boil, so nothing feels rushed.
• Keep your seafood on a clean plate separate from other ingredients so there's no cross-contamination and it's easy to add to the pot.
• Have your serving bowls nearby and warmed with hot water if you want the final presentation to feel special.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

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Save

This bowl has become my go-to dish for feeding people when I want them to feel cared for without making a big production about it. It sits somewhere between everyday and special, casual enough for Tuesday night and impressive enough for when people you're trying to impress show up unexpectedly.

Recipe Questions

→ What type of noodles work best?

Rice noodles and soba noodles both work beautifully. Rice noodles offer a delicate texture that absorbs the flavorful broth, while soba adds a nutty buckwheat taste. Udon or egg noodles make excellent alternatives for a heartier bowl.

→ How do I prevent overcooking the seafood?

Add shrimp and scallops during the final 2-3 minutes of simmering. Watch carefully—they're done when shrimp turn pink and scallops become opaque. Remove from heat immediately to maintain tender, succulent texture.

→ Can I make this dish vegetarian?

Absolutely. Replace the seafood with firm tofu cubes or tempeh. Use vegetable broth instead of chicken, and substitute fish sauce with soy sauce or a vegetarian fish sauce alternative to maintain that savory depth.

→ What vegetables can I add?

Shiitake mushrooms, baby corn, snap peas, or spinach would all complement the flavors beautifully. Consider adding shredded cabbage or mung bean sprouts for extra crunch and nutrition.

→ How can I adjust the spice level?

The chili paste is optional for adjustable heat. Start with a small amount and taste before adding more. For milder flavor, omit entirely or serve with sliced fresh chilies on the side so diners can customize their bowl.