Asian Noodle Bowl with Shrimp (Printable)

Tender shrimp and scallops with crisp vegetables in savory 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

# 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 broth. Simmer for 3 to 4 minutes until just tender.
05 - Add shrimp and scallops, simmering gently for 2 to 3 minutes until seafood is opaque and cooked through. Avoid overcooking.
06 - Taste and adjust seasoning, adding chili paste for heat if desired.
07 - Divide noodles among four bowls. Ladle 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 -
  • It comes together faster than takeout, and tastes like you've been simmering it all day.
  • The combination of tender seafood with crisp vegetables gives you texture in every spoonful without feeling heavy.
  • One pot means less cleanup, which honestly matters when you're hungry.
02 -
  • Overcooking seafood is the biggest mistake I see, and it happens in seconds—keep the heat at a gentle simmer, not a rolling boil, so the shrimp and scallops have time to cook evenly without toughening.
  • The broth tastes dramatically different once you finish it with lime and sesame seeds, so don't skip those final touches even if you're tired.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes before adding them—they release an aroma and nuttiness that elevates the whole bowl.
  • Keep the shrimp and scallops at room temperature for 10 minutes before cooking so they cook evenly instead of cold centers with overcooked edges.
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