Asian noodle bowl shrimp scallops (Printable)

Tender shrimp and scallops with crisp veggies in a savory Asian noodle bowl, ready in under 40 minutes.

# 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

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

# Expert Tips:

01 -
  • The shrimp and scallops cook so quickly that dinner feels like a small miracle, ready before you've even finished setting the table.
  • Everything comes together in one pot, which means less cleanup and more time enjoying those first gorgeous spoonfuls.
  • It's flexible enough to make on a busy weeknight but fancy enough to serve when people are coming over.
02 -
  • Overcooked shrimp and scallops turn from tender treasures into tough, rubbery disappointments, so set a timer and resist the urge to let them cook longer than two to three minutes.
  • Patting your seafood completely dry before cooking makes the difference between a broth that's silky and delicious and one that tastes watered down and muddled.
03 -
  • Prep all your vegetables and seafood before you start cooking, because once the broth is simmering, everything moves quickly and there's no time to scramble with a knife.
  • If you're feeding a crowd, double the broth recipe but keep the seafood proportional to your noodle amount, so nobody ends up with a bowl that's mostly broth.
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