Asian Noodle Bowl with Shrimp (Print Version)

Tender seafood and crisp vegetables in savory Asian broth with silky rice noodles

# 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

# How to Make It:

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 simmering broth. Cook for 3 to 4 minutes until vegetables are just tender.
05 - Add shrimp and scallops to the broth. Simmer gently for 2 to 3 minutes until seafood becomes opaque and is cooked through. Avoid overcooking.
06 - Taste the broth and adjust seasonings as needed. Add chili paste for additional heat if desired.
07 - Divide cooked noodles among four serving bowls. Ladle hot broth, seafood, and vegetables evenly over each portion.
08 - Top each bowl with spring onions, fresh cilantro, toasted sesame seeds, and a squeeze of fresh lime juice. Serve immediately.

# Additional Tips::

01 -
  • The broth tastes way more complex than the short ingredient list suggests, like you're hiding culinary secrets in that pot.
  • Shrimp and scallops cook so fast that this whole bowl comes together in less time than it takes to order delivery.
  • Every bite feels restaurant-quality but the only thing tricky is not overcooking the seafood, which honestly gets easier each time.
02 -
  • Overcooking seafood happens in seconds, not minutes, so keep your heat at a gentle simmer and set a timer if you're the type to get distracted.
  • Fish sauce smells like someone opened a door to the ocean's basement, but trust it completely because that funk transforms into pure umami once everything simmers together.
03 -
  • Prep absolutely everything before you turn on the heat, because once the broth is simmering, you're moving quickly and there's no time to chop anything.
  • If your seafood releases liquid while cooking, that's normal and actually adds more flavor to the broth, so don't panic or try to drain it.
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