Save My neighbor came back from a trip to Singapore with stories about hawker stalls and steaming bowls of noodles piled with seafood. I couldn't stop thinking about it, so I grabbed shrimp and scallops from the market that weekend and tried to recreate that feeling in my own kitchen. The ginger hit the hot sesame oil and suddenly my entire apartment smelled like those faraway night markets she described. It wasn't exactly authentic, but it was mine, and when I tasted that first spoonful of broth, I knew I'd be making this again and again.
I made this for a small dinner party once, serving it in mismatched bowls because I didn't have enough matching ones. Everyone was quiet for the first few minutes, just slurping noodles and fishing out tender scallops. One friend looked up and said it tasted like vacation, which is still the best compliment I've ever gotten in the kitchen. We ended up sitting around the table for hours, long after the bowls were empty.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or sour, and make sure they're completely thawed and patted dry so they sear instead of steam.
- Sea scallops, cleaned and patted dry: Dry scallops are key because any moisture will prevent that slight caramelization, and always remove the tough side muscle if it's still attached.
- Rice noodles or soba noodles: Rice noodles give you that silky, slippery texture, while soba adds a nutty depth, so pick whichever mood you're in.
- Carrot, julienned: Thin matchsticks cook faster and look prettier, plus they add a touch of sweetness that balances the salty broth.
- Red bell pepper, thinly sliced: The sweetness and color make every bowl feel more vibrant, and it stays just crisp enough to give you something to bite into.
- Snow peas, trimmed: These little guys keep their snap if you don't overcook them, and that fresh crunch is half the fun.
- Baby bok choy, halved: The leaves wilt into the broth while the stems stay tender and juicy, giving you two textures in one ingredient.
- Spring onions, sliced: They add a sharp, grassy note at the end that wakes up the whole bowl.
- Fresh ginger, grated: Grate it right before you use it so the oils are still punchy and bright, and don't skip this or the broth will taste flat.
- Garlic cloves, minced: Mince them fine so they melt into the oil and perfume everything without leaving chunky bits.
- Low sodium chicken or vegetable broth: Starting with low sodium lets you control the salt, especially once you add soy and fish sauce.
- Soy sauce: This is your salt and umami base, so use a good quality one if you can.
- Fish sauce: Just a tablespoon brings serious depth, that funky savory magic you can't quite name but definitely taste.
- Sesame oil: A little goes a long way, it's more about aroma than flavor, so don't drown everything in it.
- Rice vinegar: This brightens the broth and keeps it from feeling too heavy or one note.
- Chili paste: Optional, but a teaspoon will give you a gentle warmth that builds as you eat.
- Fresh cilantro leaves: Love it or hate it, but if you love it, it adds that final herbal freshness.
- Toasted sesame seeds: A small nutty crunch that makes each bite a little more interesting.
- Lime wedges: A squeeze right before you eat wakes up all the flavors like turning up the volume.
Instructions
- Prep the noodles:
- Cook your noodles just until tender, then drain and rinse them under cold water to stop the cooking. This keeps them from turning into mush when you add the hot broth later.
- Bloom the aromatics:
- Heat sesame oil in a large pot over medium heat, then add the ginger and garlic and stir for about a minute until your kitchen smells amazing. Don't let them brown or they'll turn bitter.
- Build the broth:
- Pour in the broth, soy sauce, fish sauce, and rice vinegar, then bring everything to a gentle simmer. You want bubbles breaking the surface, not a rolling boil.
- Add the vegetables:
- Toss in the carrots, bell pepper, snow peas, and bok choy, then let them simmer for three to four minutes until they're just tender but still have some bite. Overcooked veggies get sad and floppy.
- Cook the seafood:
- Add the shrimp and scallops to the simmering broth and cook gently for two to three minutes, just until they turn opaque. The second they're done, pull the pot off the heat because rubbery seafood is a tragedy.
- Taste and adjust:
- Give the broth a taste and add more soy, fish sauce, or chili paste if it needs it. This is your chance to make it yours.
- Assemble the bowls:
- Divide the noodles among four bowls, then ladle the hot broth, seafood, and vegetables over the top. Make sure everyone gets a good mix.
- Garnish and serve:
- Top each bowl with spring onions, cilantro, sesame seeds, and a wedge of lime on the side. Let everyone squeeze their own lime so they can control the brightness.
Save One rainy Tuesday, I made this for myself and ate it curled up on the couch with a blanket. The steam rose from the bowl and fogged up my glasses, and for a few minutes, everything felt quiet and right. Sometimes the best meals are the ones you make just for yourself, with no one watching and nothing to prove.
How to Pick the Freshest Seafood
When you're buying shrimp and scallops, trust your nose first. Fresh seafood should smell clean and briny, like the ocean on a good day, never fishy or sour. Shrimp should be firm and translucent, not slimy or dull, and scallops should be slightly glossy and ivory colored, not pure white which usually means they've been soaked in chemicals. If you're buying frozen, that's totally fine and sometimes even fresher than what's sitting in the case, just make sure to thaw them slowly in the fridge overnight.
What to Do with Leftovers
If you have leftover broth and seafood, store them separately from the noodles or everything will turn into a soggy mess by morning. The noodles soak up liquid like a sponge, so keep them in their own container and reheat the broth on the stove, adding the noodles back in just before serving. The seafood can be gently reheated in the broth, but do it slowly and don't let it boil or it'll get rubbery. Honestly though, this is one of those dishes that's best eaten fresh and hot, straight from the pot.
Ways to Make It Your Own
This recipe is forgiving and loves improvisation, so don't stress if you're missing an ingredient or two. Swap the shrimp and scallops for firm tofu or thinly sliced chicken if seafood isn't your thing, or throw in shiitake mushrooms for an earthy twist. If you want more heat, add sliced fresh chilies or a drizzle of chili oil at the end. You can also switch up the noodles entirely, udon and egg noodles both work beautifully and give you a different texture to play with.
- Try adding a soft boiled egg on top for extra richness and that gorgeous runny yolk.
- Toss in a handful of bean sprouts right before serving for added crunch and freshness.
- Finish with a drizzle of black vinegar if you want a deeper, more complex tang.
Save This noodle bowl has become my answer to long days and cold nights, the kind of meal that feels like a hug in a bowl. I hope it becomes that for you too.
Recipe FAQs
- → What type of noodles work best?
Rice noodles and soba noodles both work beautifully. Rice noodles absorb the savory broth well, while soba adds a nutty flavor. Udon or egg noodles make excellent substitutes for a chewier texture.
- → How do I prevent overcooking the seafood?
Add shrimp and scallops during the last 2–3 minutes of simmering. Watch closely—seafood turns opaque quickly and continues cooking slightly in the hot broth. Remove from heat immediately once done.
- → Can I make this vegetarian?
Absolutely. Omit the seafood and substitute with firm tofu cubes or tempeh. Use vegetable broth instead of chicken broth to maintain the savory depth without animal products.
- → How spicy is this dish?
The base version is mild with balanced flavors. Add chili paste to your preferred heat level. Start with ½ teaspoon and adjust—you can always add more but cannot remove it once incorporated.
- → Can I prepare components in advance?
Yes. Julienne vegetables and prepare broth up to a day ahead. Cook noodles just before serving to prevent sticking. Seafood cooks quickly, so add fresh when ready to serve for best texture.
- → What other vegetables can I add?
Shiitake mushrooms, baby corn, snap peas, or thinly sliced cabbage work wonderfully. Add heartier vegetables like mushrooms earlier so they have time to soften in the simmering broth.