Asian Noodle Bowl Shrimp Scallops (Printable)

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

# 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

# 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 broth. Simmer for 3 to 4 minutes until tender.
05 - Add shrimp and scallops to the broth. Simmer gently for 2 to 3 minutes until seafood turns opaque and cooks through. Avoid overcooking.
06 - Taste the broth and adjust seasoning as needed. Add chili paste for additional heat if desired.
07 - Divide cooked noodles among four bowls. Ladle hot broth, seafood, and vegetables over noodles.
08 - Top each bowl with spring onions, cilantro, sesame seeds, and a squeeze of fresh lime juice.

# Expert Tips:

01 -
  • The seafood stays impossibly tender because you're not wrestling with it, just letting it gently finish in the broth like it was always meant to be there.
  • It feels fancy enough for company but casual enough to throw together on a weeknight without stress.
  • Every element tastes like something different but somehow they all belong in the same bowl together.
02 -
  • Don't drown the seafood in the broth—it will keep cooking even after you remove the pot from heat, and overcooked scallops and shrimp taste like rubber.
  • Patting the scallops dry before they hit the pot makes the difference between rubbery and just-right, a lesson I learned through one too many disappointments.
  • Taste the broth before adding seafood so you know exactly what flavor you're working with and can adjust without hesitation.
03 -
  • Mise en place is your friend here—have everything prepped and within arm's reach before you start cooking, because twenty minutes goes fast when you're focused.
  • Toast your sesame seeds dry in a small pan for about two minutes to unlock their full nutty flavor, a step that costs you nothing but transforms the garnish completely.
  • If you're nervous about the seafood, start with the scallops since they're more forgiving than shrimp, and work your way up to confidence.
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