Asian Noodle Bowl with Shrimp and Scallops (Print Version)

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

# Components:

→ 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; sauté 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 until opaque and just cooked through. Avoid overcooking.
06 - Taste and adjust seasoning, 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 Advice:

01 -
  • Everything cooks in under half an hour, but it tastes like you spent all day simmering broth.
  • The seafood stays tender and sweet if you don't rush it, and the vegetables keep their snap.
  • You can swap nearly any ingredient and it still works—different noodles, tofu instead of scallops, whatever greens you have wilting in the fridge.
02 -
  • Dry your seafood thoroughly before adding it to the broth—moisture makes it steam instead of gently poach, and the texture suffers.
  • Don't let the broth come to a rolling boil once the seafood is in, or the shrimp and scallops will turn tough and chewy in seconds.
  • Taste the broth before adding the seafood, because once everything's in the bowl, it's much harder to adjust the seasoning evenly.
03 -
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top—they'll taste nuttier and add more depth.
  • If your scallops release a lot of liquid while cooking, it means they weren't dry enough to start, so next time pat them even more thoroughly with paper towels.
  • Add a splash of coconut milk to the broth if you want a creamier, richer base that feels more like a laksa.
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