Asian Noodle Bowl Shrimp Scallops (Print Version)

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

# Ingredient 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 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 simmering broth. Cook 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 becomes opaque and 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 over the noodles.
08 - Top each bowl with spring onions, cilantro, sesame seeds, and a squeeze of fresh lime juice. Serve immediately.

# Helpful Hints:

01 -
  • It tastes like restaurant quality but comes together in less time than delivery would take.
  • The broth is deeply savory without being heavy, and you can adjust the heat and tang to exactly where you like it.
  • Seafood cooks in minutes, so there's no waiting around, and every bite feels bright and satisfying.
02 -
  • Dry your shrimp and scallops thoroughly with paper towels before adding them to the broth, excess moisture dilutes the flavor and prevents proper cooking.
  • Don't let the broth boil hard once the seafood goes in, a gentle simmer keeps everything tender and prevents the scallops from turning tough.
  • Rinse your noodles after cooking or they'll clump into a gluey mass by the time you're ready to serve.
03 -
  • Use a microplane for the ginger to release maximum flavor and avoid fibrous chunks in your broth.
  • If your scallops have a small side muscle attached, pull it off before cooking, it's tough and chewy.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it brings out a deeper, nuttier flavor.
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