Asian Noodle Bowl with Shrimp

There's something about the sizzle of ginger and garlic hitting hot oil that signals the start of something good. My neighbor invited me over one rainy evening, and she'd made this noodle bowl with shrimp and scallops—the kind of dish that fills your kitchen with steam and makes you hungry just by smelling it. The broth was clean and bright, the seafood tender without a hint of that rubbery texture you get when things cook too long. I went home that night and immediately started experimenting, realizing how forgiving and rewarding this bowl truly is.

I made this for my sister during her first week of night shifts, when she needed something warm and restorative that didn't require her to think too hard. She sat at my kitchen counter with her bowl, steam rising up, and I watched her shoulders relax with each spoonful. That's when I understood this wasn't just dinner—it was the kind of food that says I'm taking care of you without making a big deal about it.

Ingredients

• Large shrimp (200 g): Buy them peeled and deveined to save time, but if you're deveining yourself, run your thumb along the back under cold water—it's oddly satisfying.
• Sea scallops (200 g): Pat them completely dry with paper towels before cooking; any moisture they release will steam them instead of searing them properly.
• Rice noodles or soba noodles (200 g): Soba gives an earthier note, while rice noodles stay delicate and almost disappear into the broth.
• Carrot, julienned: Cut them thin enough that they cook in minutes but thick enough to keep their snap.
• Red bell pepper, thinly sliced: This adds sweetness that balances the savory broth beautifully.
• Snow peas (100 g): They wilt just enough to become tender while keeping a whisper of crunch.
• Baby bok choy, halved: The whole head cooks evenly this way, and the leaves absorb the broth flavor.
• Spring onions, sliced: Reserve half for cooking and half for garnish so you get that fresh onion bite at the end.
• Fresh ginger, grated (1 tablespoon): This is where the soul of the dish lives—don't skip it or substitute ground ginger.
• Garlic cloves, minced (2): Mince them small so they dissolve into the broth rather than lingering as chunks.
• Low-sodium broth (1 liter): Use vegetable broth if you want a lighter flavor, chicken if you want more depth.
• Soy sauce (2 tablespoons): This provides umami and salt, so taste before adding more seasoning.
• Fish sauce (1 tablespoon): Yes, it smells intense in the bottle, but trust it—it transforms the broth into something complex and addictive.
• Sesame oil (1 tablespoon): Use toasted sesame oil for a stronger flavor; regular sesame oil is milder.
• Rice vinegar (1 tablespoon): This adds brightness that keeps the bowl from feeling heavy.
• Chili paste (1 teaspoon, optional): Sriracha, sambal, or gochujang all work depending on how much heat you want.
• Fresh cilantro leaves: Don't skip this if you love cilantro; if you're one of those people who thinks it tastes soapy, use extra spring onions instead.
• Toasted sesame seeds: Toast them yourself for ten seconds in a dry pan if you have time—the difference is noticeable.
• Lime wedges: A squeeze at the end brightens everything and ties the flavors together.

Instructions

Get your noodles ready:

Cook them according to package directions, then drain and rinse with cold water to stop them cooking and prevent clumping. Set them aside in a bowl where they won't dry out.

Bloom the aromatics:

Heat sesame oil in a large pot over medium heat until it shimmers, then add your ginger and garlic. Let them sizzle for about a minute—you'll know it's ready when your kitchen smells incredible and the raw edge is gone.

Build the broth:

Pour in your broth, soy sauce, fish sauce, and rice vinegar all at once. Bring everything to a gentle simmer; you want lazy bubbles breaking the surface, not an aggressive boil that will toughen the seafood later.

Add the sturdy vegetables first:

Drop in your carrots, bell pepper, snow peas, and bok choy, then let them simmer for three to four minutes until they've softened slightly but still have some resistance when you bite them.

Cook the seafood gently:

Add the shrimp and scallops and simmer for two to three minutes, watching carefully—they'll turn opaque when they're done, and that's your signal to stop. Overcooking them by even one minute turns them rubbery, so set a timer if you tend to get distracted.

Taste and adjust:

Dip a spoon in and try the broth—does it need more salt, more acid from the lime, more heat? This is your moment to make it exactly how you like it.

Assemble the bowls:

Divide your cooked noodles among four bowls, then ladle the hot broth, seafood, and vegetables over top, making sure everyone gets their fair share of shrimp and scallops.

Garnish with intention:

Top each bowl with spring onions, cilantro if using, a sprinkle of toasted sesame seeds, and serve with a lime wedge on the side so everyone can add as much brightness as they want.

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I served this to my parents last winter, and my dad—who usually eats quietly without much commentary—looked up from his bowl and said it tasted like the noodle shops in Bangkok he visited in the seventies. That's when I realized cooking isn't just about feeding people; it's about handing them a memory or the start of a new one.

The Science Behind the Broth

The combination of soy sauce and fish sauce might seem unusual, but they're doing important work together. Soy sauce brings salt and umami depth, while fish sauce adds that savory, almost meaty quality that makes the broth taste like it's been simmering for hours when it's really only been ten minutes. Ginger and garlic bloom in the hot oil first, releasing their essential oils so they flavor everything that follows. The vinegar and lime at the end aren't an afterthought—they're essential, cutting through the richness and making every flavor pop brighter.

Seafood Selection and Handling

Buy your shrimp and scallops from a fishmonger if possible, or from a grocery store with good turnover. Ask for them to be peeled and deveined if you're short on time, and always smell them before buying—they should smell like the ocean, not fishy or ammonia-like. When you get home, pat them dry immediately with paper towels and cook them the same day if possible, or store them on a bed of ice in the coldest part of your fridge.

Customizing Your Bowl

This recipe is a framework, not a rulebook. Some nights I add mushrooms because they were on sale; other times I swap the bell pepper for baby corn or add extra bok choy because that's what's in the crisper drawer. You can make it vegetarian by leaving out the seafood and adding firm tofu instead, or skip the fish sauce for a vegetarian version that relies more heavily on soy sauce and ginger for depth.

• Udon noodles work beautifully here too, though they'll make the bowl feel heartier and more substantial.
• If you love heat, stir in sriracha or chili paste directly into your broth, or serve it on the side so people can control their own spice level.
• Leftover broth freezes well for up to three months, so you can make extra and have a head start on your next bowl.

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This bowl is proof that simple ingredients and a little attention create something that tastes like restaurant food but costs a fraction of the price. Make it on a night when you want something that feels like care in a bowl.

Frequently Asked Questions

→ Can I use different types of noodles?

Yes, you can substitute rice noodles with soba, udon, or egg noodles based on preference. Adjust cooking time according to package directions.

→ How do I prevent the seafood from overcooking?

Add shrimp and scallops during the last 2-3 minutes of simmering. Watch carefully—they're done when opaque and just cooked through. Remove from heat immediately to prevent toughness.

→ Can I make this dish vegetarian?

Absolutely. Omit the seafood and substitute with firm tofu cubes. Use vegetable broth instead of chicken broth, and consider adding mushrooms for extra umami flavor.

→ What vegetables work well in this bowl?

Beyond the listed vegetables, try adding shiitake mushrooms, baby corn, snap peas, or spinach. Adjust cooking times so vegetables remain tender-crisp rather than mushy.

→ How spicy is this dish?

The base version is mild with just aromatic ginger and garlic. Add chili paste to taste for heat. Start with ½ teaspoon and adjust upward, remembering you can always add more but cannot remove it.

→ Can I prepare components ahead?

Yes. Chop vegetables up to a day in advance and store refrigerated. Prepare the broth base and refrigerate for 2-3 days. Cook noodles fresh and assemble just before serving for best texture.