Asian Noodle Bowl with Shrimp (Print)

Tender seafood and crisp vegetables in aromatic broth over silky noodles

# Components:

→ 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 the noodles according to package instructions. Drain thoroughly, rinse with cold water, and 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 the carrots, bell pepper, snow peas, and bok choy to the broth. Simmer for 3 to 4 minutes until just tender.
05 - Add the shrimp and scallops. Simmer gently for 2 to 3 minutes, or until seafood is opaque and just cooked through. Avoid overcooking.
06 - Taste and adjust seasoning, adding 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 -
  • It tastes like takeout but you control the sodium and the freshness of every ingredient.
  • The seafood cooks so quickly you can have this on the table in under 45 minutes.
  • Every bowl looks beautiful and feels like a little celebration of color and texture.
  • Leftovers reheat surprisingly well if you store the noodles separately from the broth.
02 -
  • Dry your scallops thoroughly before adding them to the broth or they'll release water and dilute all the flavor you just built.
  • Don't skip rinsing the cooked noodles, it stops them from sticking together and keeps the broth clear instead of starchy.
  • If your seafood is still cooking after 3 minutes, your heat is too low, bring the simmer up just a touch.
03 -
  • Taste your broth before adding the seafood, it's much easier to adjust seasoning when the pot is still just vegetables and liquid.
  • If you can find fresh rice noodles at an Asian market, use those instead of dried, they have a completely different silky texture.
  • Prep all your vegetables before you start cooking, this recipe moves fast once the pot is on the stove.
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