Asian Noodle Bowl with Shrimp and Scallops (Printable)

Vibrant noodle bowl with tender shrimp, scallops, and crisp vegetables in savory Asian-inspired broth.

# 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

# Directions:

01 - Cook noodles according to package directions. Drain thoroughly and rinse with cold water to prevent sticking. Set aside.
02 - Heat sesame oil in a large pot over medium heat. Add ginger and garlic, sautéing for 1 minute until the mixture becomes fragrant.
03 - Pour in the broth, soy sauce, fish sauce, and rice vinegar. Bring to a gentle simmer, stirring occasionally.
04 - Add carrots, bell pepper, snow peas, and bok choy to the simmering broth. Cook for 3 to 4 minutes until vegetables are tender-crisp.
05 - Gently add shrimp and scallops to the broth. Simmer for 2 to 3 minutes until seafood turns opaque and is just cooked through. Avoid overcooking to maintain tenderness.
06 - Taste the broth and adjust seasonings as needed. Add chili paste if additional heat is desired.
07 - Divide cooked noodles among four serving bowls. Ladle hot broth, seafood, and vegetables evenly over the noodles.
08 - Top each bowl with spring onions, cilantro, sesame seeds, and a squeeze of fresh lime. Serve immediately.

# Expert Tips:

01 -
  • The shrimp and scallops cook so quickly that you can have restaurant-quality seafood on the table faster than delivery would arrive.
  • It's flexible enough to swap ingredients based on what your market has that day, yet always tastes intentional and polished.
  • One pot means minimal cleanup, which honestly matters more than any fancy technique when you're hungry.
02 -
  • Seafood waits for no one—have everything prepped and ready before you add the shrimp and scallops, because the window between perfectly cooked and overdone is maybe two minutes.
  • The fish sauce smells intense on its own, but it becomes a background note that rounds out all the other flavors once it hits the hot broth.
03 -
  • Buy your scallops and shrimp as close to cooking time as possible; even a few hours in the refrigerator can make them lose their sweetness.
  • Don't rinse the seafood under running water once it's peeled and deveined—just pat it dry with paper towels so it holds onto its delicate flavor.
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