Asian Noodle Bowl with Shrimp and Scallops

A vibrant and aromatic noodle bowl featuring tender shrimp and scallops, crisp vegetables, and silky noodles bathed in a savory, Asian-inspired broth. This medium-difficulty dish is a perfect main course for those following a pescatarian diet, offering a restaurant-quality experience in just 40 minutes.

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This Asian Fusion bowl combines the freshness of baby bok choy and julienned carrots with the deep flavors of soy and fish sauce. The addition of ginger and garlic creates an aromatic base that elevates the entire dish, making every spoonful a delight.

Ingredients

• Seafood: 200 g (7 oz) large shrimp (peeled and deveined), 200 g (7 oz) sea scallops (cleaned and patted dry).
• Noodles: 200 g (7 oz) rice noodles or soba noodles.
• Vegetables: 1 medium carrot (julienned), 1 red bell pepper (thinly sliced), 100 g (3.5 oz) snow peas (trimmed), 4 baby bok choy (halved), 2 spring onions (sliced), 1 tablespoon fresh ginger (grated), 2 garlic cloves (minced).
• Broth: 1 liter (4 cups) low-sodium chicken or vegetable broth, 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon chili paste (optional).
• Garnishes: Fresh cilantro leaves, toasted sesame seeds, lime wedges.

Instructions

Step 1

Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.

Step 2

In a large pot, heat sesame oil over medium heat. Add ginger and garlic; sauté for 1 minute until fragrant.

Step 3

Pour in the broth, soy sauce, fish sauce, and rice vinegar. Bring to a gentle simmer.

Step 4

Add the carrots, bell pepper, snow peas, and bok choy to the broth. Simmer for 3–4 minutes until just tender.

Step 5

Add the shrimp and scallops. Simmer gently for 2–3 minutes, or until seafood is opaque and just cooked through. Do not overcook.

Step 6

Taste and adjust seasoning, adding chili paste for heat if desired.

Step 7

Divide noodles among four bowls. Ladle the hot broth, seafood, and vegetables over the noodles.

Step 8

Top with spring onions, cilantro, sesame seeds, and a squeeze of lime.

Zusatztipps für die Zubereitung

To ensure the best results, use a large pot and a sharp chef's knife for precise julienning. A ladle will help in serving the hot broth and ingredients evenly across the four bowls.

Varianten und Anpassungen

For a vegetarian version, omit the seafood and use tofu. You can also substitute the rice noodles for udon or egg noodles if preferred. Adding mushrooms or baby corn can provide even more variety and texture to the bowl.

Serviervorschläge

Serve this noodle bowl with a squeeze of fresh lime to brighten the savory flavors. It pairs exceptionally well with a crisp Riesling or a light lager for a complete dining experience.

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This nutritious meal provides 340 calories, 6g of total fat, 45g of carbohydrates, and 26g of protein per serving, making it a healthy and satisfying choice for any occasion.

Recipe FAQs

→ What type of noodles work best?

Rice noodles and soba noodles both work beautifully in this dish. Rice noodles offer a delicate texture that absorbs the savory broth, while soba provides a nutty flavor and satisfying chew. Udon or egg noodles make excellent alternatives if preferred.

→ How do I prevent overcooking the seafood?

Add shrimp and scallops during the last 2-3 minutes of simmering. Watch carefully—the seafood turns opaque and firm quickly. Remove from heat immediately once cooked through to maintain tender, succulent texture.

→ Can I make this vegetarian?

Absolutely. Substitute the shrimp and scallops with firm tofu cubes, and use vegetable broth instead of chicken broth. Add mushrooms or baby corn for extra substance and umami flavor.

→ How spicy is this dish?

The base version is mild with balanced savory flavors. Add chili paste to the broth for heat, or serve with sliced fresh chilies on the side so diners can adjust spiciness to their preference.

→ Can I prepare components ahead?

Yes. Wash and slice vegetables up to a day in advance, storing them in the refrigerator. Prepare the broth base and cook noodles ahead, but add seafood just before serving for the best texture and freshness.

→ What wine pairs well?

A crisp Riesling cuts through the rich broth and complements the sweet seafood. Alternatively, a light lager or dry sake pairs beautifully with the Asian flavors without overpowering the delicate ingredients.