Asian Noodle Bowl with Shrimp (Printable Version)

Tender seafood and crisp vegetables in aromatic Asian broth over silky noodles

# 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

# Step-by-Step 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 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. Avoid overcooking.
06 - Taste the broth and adjust seasoning as needed. Add chili paste for 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 lime. Serve immediately.

# Expert Advice:

01 -
  • The whole bowl comes together in 40 minutes, making it perfect for weeknight dinners when you want something that feels restaurant-quality.
  • Shrimp and scallops cook in minutes, so there's almost no chance of overcooking if you stay attentive and listen for that gentle sizzle.
  • Every spoonful combines tender seafood, crisp vegetables, silky noodles, and aromatic broth, so you never get bored halfway through.
02 -
  • Don't let the broth boil vigorously once your seafood is in, or it will toughen the shrimp and scallops in seconds, turning them into rubber bands instead of tender bites.
  • The fish sauce smells funky on its own but becomes essential umami magic in the broth, so trust the process even if you're skeptical at first.
03 -
  • If you can't find fresh scallops, frozen scallops thawed properly work beautifully, and honestly sometimes they're fresher than the ones sitting at the fish counter.
  • Make double the broth and freeze half so you can have this meal ready in 15 minutes on a night when you're too tired to cook from scratch.
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