Asian Noodle Bowl with Shrimp (Printable Version)

Tender seafood and crisp vegetables in savory Asian broth with silky 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 - In a large pot, heat sesame oil over medium heat. Add ginger and garlic; sauté for 1 minute until fragrant.
03 - Pour in the 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. Simmer gently for 2 to 3 minutes until seafood is opaque and just cooked through. Avoid overcooking.
06 - Taste and adjust seasoning. Add chili paste for heat if desired.
07 - Divide noodles among four bowls. Ladle the 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 -
  • The shrimp and scallops cook in minutes, so this elegant dish comes together faster than takeout.
  • One pot means less cleanup, and the broth is so flavorful you'll want to drink what's left.
  • It's naturally seafood-forward without being fussy, and completely customizable based on what's in your fridge.
02 -
  • Don't let the broth boil hard once the seafood is in; high heat will make shrimp and scallops tough and cottage-cheese-like faster than you'd think.
  • Pat your scallops dry with paper towels before they touch the broth; any moisture on them will turn into steam and keep them from cooking through properly.
03 -
  • Mise en place is your friend here; have everything chopped and ready before you start cooking, because once the broth is hot, things move quickly.
  • If you're nervous about overcooking the seafood, remove it to a plate once it's opaque and add it back at the very end just to warm through in the hot broth.
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