Asian Noodle Bowl with Shrimp (Printable)

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

# What You 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 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 broth, soy sauce, fish sauce, and rice vinegar into the pot. Bring to a gentle simmer.
04 - Add carrots, bell pepper, snow peas, and bok choy to the broth. Simmer for 3-4 minutes until vegetables are tender.
05 - Add shrimp and scallops to the broth. Simmer gently for 2-3 minutes until seafood turns opaque and is cooked through. Avoid overcooking.
06 - Taste the broth and adjust seasoning. Add chili paste for additional heat if desired.
07 - Divide cooked noodles among four serving bowls. Ladle hot broth with seafood and vegetables over the noodles.
08 - Top each bowl with spring onions, cilantro, toasted sesame seeds, and a squeeze of fresh lime juice.

# Expert Advice:

01 -
  • It comes together faster than takeout but tastes like someone spent hours perfecting it.
  • The shrimp and scallops stay buttery and tender if you watch them carefully—no chewy disappointments here.
  • You can prep everything in advance and cook it all in one pot, which means minimal cleanup on nights when you're tired.
02 -
  • The moment shrimp and scallops turn opaque is the moment you need to stop cooking them—they'll keep cooking slightly in the residual heat, so if they look just barely done, they're perfect.
  • Fish sauce smells like low tide in a jar, but when it's combined with soy sauce and ginger and simmering gently, it becomes the invisible ingredient that makes people say the broth tastes incredible without knowing why.
03 -
  • Cook the shrimp and scallops last—they're the final act, and you want them at peak tenderness, not sitting in the pot waiting for everything else.
  • If you're serving people with different spice tolerances, leave the chili paste out of the broth and let people stir it in at the table—everyone gets their perfect heat level.
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