Asian Noodle Bowl with Shrimp and Scallops (Printer-friendly)

Tender shrimp and scallops with crisp vegetables in savory Asian broth over 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

# Directions:

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, sautéing for 1 minute until fragrant.
03 - Pour in 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 simmering broth. Cook for 3 to 4 minutes until just tender.
05 - Add shrimp and scallops to the broth. Simmer gently for 2 to 3 minutes until seafood turns opaque and is cooked through. Avoid overcooking.
06 - Taste the broth and adjust seasoning as needed. Add chili paste for heat if desired.
07 - Divide cooked noodles among four 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 Advice:

01 -
  • Everything comes together in under an hour, which means you can have restaurant quality noodles on a weeknight without the takeout guilt.
  • The broth is light but deeply flavored, so you get all that savory umami without feeling weighed down.
  • You can swap in whatever vegetables are lurking in your crisper drawer and it still tastes incredible.
  • Shrimp and scallops cook so fast that there's almost no way to mess up the timing once you get the hang of it.
02 -
  • Dry your shrimp and scallops completely with paper towels before they go into the pot, or they'll release too much water and dilute your beautiful broth.
  • Don't let the broth boil hard once the seafood goes in, because high heat makes shrimp and scallops tough and chewy instead of tender.
  • Rinse your cooked noodles under cold water even if it seems fussy, because it washes off excess starch and prevents them from clumping into a gummy blob.
03 -
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it brings out their nutty flavor and makes them taste so much better.
  • If your scallops aren't browning at all, your pan or pot isn't hot enough, but in this recipe we're poaching them gently so don't worry about color, just tenderness.
  • Always have extra lime wedges on hand because someone will want more, and that bright citrus squeeze is what ties the whole bowl together.
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