Asian Noodle Bowl Shrimp Scallops (Print Version)

Tender shrimp and scallops with crisp vegetables in savory 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 for heat

→ Garnishes

17 - Fresh cilantro leaves, optional
18 - Toasted sesame seeds
19 - Lime wedges

# Directions:

01 - Cook the noodles according to package instructions. Drain and rinse with cold water, then set aside.
02 - In a large pot, heat sesame oil 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 the carrots, bell pepper, snow peas, and bok choy to the broth. Simmer for 3 to 4 minutes until just tender.
05 - Add the shrimp and scallops to the broth. Simmer gently for 2 to 3 minutes, or until seafood is opaque and just cooked through. Avoid overcooking.
06 - Taste and adjust seasoning as needed, adding chili paste for heat if desired.
07 - Divide noodles among four bowls. Ladle the hot broth, seafood, and vegetables over the noodles.
08 - Top with spring onions, cilantro, sesame seeds, and a squeeze of lime. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in 40 minutes but tastes like you've been simmering it for hours.
  • The seafood stays impossibly tender when you treat it with just a little patience and respect.
  • One pot means one pot to clean, which honestly makes this feel like a gift to your future self.
02 -
  • Overcooking seafood happens in seconds, not minutes—the moment they turn opaque is the moment you stop cooking them.
  • Rinsing the cooked noodles with cold water keeps them from turning into mush when the hot broth hits them, which I learned the hard way on my second attempt.
03 -
  • Mise en place saves you here—have every vegetable cut and every ingredient measured before you turn on the heat, because once the ginger hits that oil, things move fast.
  • Make extra broth and freeze it in containers so you can make this again in 15 minutes when the craving hits, which it will.
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