Fresh ginger and garlic, noodles, shrimp, and scallops, oh my! This easy Asian noodle recipe is a ridiculously easy and absolutely delicious way to introduce seafood to your kids!
Kids of all ages love this meal. I mean, it's even fun to say, "noodle bowl"!
It might be the noodles. Or maybe it's the carrots (kids LOVE carrots). It might even be the scallops (slightly sweet)… whatever it is, this tasty Asian noodle bowl is a hit with kids!
The combination of flavors (hello, fresh garlic and ginger!) and textures will have your kids hooked!
About This Asian Noodle Recipe
Noodle bowls are created when noodles, a protein, vegetables, and a flavorful broth come together to create a delicious and complete meal.
- You can use any noodle to make this Asian noodle recipe. Use what you know your kids like the first time you make this.
- Over time, try using different types of noodles to enhance food exposure.
- I have made this with regular white spaghetti noodles, whole wheat noodles, and rice/quinoa noodles. Thankfully, my kids like this with any type of noodle!
- I use shrimp and scallops when making Asian noodle bowls because shrimp and scallops are easy to find, they cook quickly, and my kids like them!
- For vegetables, I chose spinach and carrots because they are super healthy, so pretty, easy to find, easy to prepare, and kids enjoy them! Plus, they add lovely color to this dish.
- Shrimp I like to use Wild Uncooked Argentinian Red Shrimp from Trader Joes. Shrimp is a good source of protein and an excellent source of selenium.
- Scallops (if frozen, defrost first). According to Food & Nutrition, scallops are a good source of phosphorus and protein.
- Broth or stock (vegetable or chicken). I use chicken stock or broth.
- Less sodium soy sauce OR Coconut aminos. Coconut aminos is a great alternative to soy sauce, especially for kids with soy-, wheat-, and/or gluten-free diet restrictions. It is very similar in flavor to soy sauce and it is less salty and slightly sweeter. Either option works great!
- Noodles Spaghetti style/shaped noodles work best. Rice noodles are also a big hit with kids.
- Ginger Added for flavor. I use fresh, but ground ginger can easily be used instead.
- Garlic Added for flavor.
- Spinach Good source of vitamin A, vitamin C, folate, and fiber.
- Carrots Affordable and easy to find year round. Carrots are a good source of vitamin A (beta carotene).
How To Make This Noodle Bowl
Here’s a quick overview of the steps to make this kid-favorite noodle bowl. For the full list of ingredients and instructions, scroll down to the recipe.
- Cook noodles according to package instructions. Rinse and set aside.
2. While noodles are cooking, cook shrimp and scallops in separate large skillet until opaque. Set aside.
3. To the same skillet, add ginger, garlic, and avocado oil. Cook until fragrant, about one minute.
4. Add spinach and carrot ribbons. Cook for about three minutes.
5. Add broth and coconut aminos OR less-sodium soy sauce to the skillet.
6. Add noodles. Toss to combine.
7. Add shrimp and scallops. Toss to combine. Cook for an additional 3-4 minutes. Serve and enjoy!
Notes and Tips
- Noodles, or pasta, as in this Asian noodle bowl, can be used to provide kids with a food that they are familiar with and often enjoy alongside foods that might be new to them (shrimp, scallops, spinach).
- You can easily substitute shrimp and scallops with tofu, chicken, or other protein of your choice.
- If you don't have spinach or carrots, you could easily substitute cooked broccoli, blanched green beans, sugar snap peas.
- You will know scallops and shrimp are done cooking with the flesh turns opaque and the internal temperature reaches 145 degrees
- Use a digital instant-read meat thermometer to confirm the internal temperature of the shrimp and scallops.
How To Grate Ginger
Using a simple hand grater works great to grate ginger!
I have found that grating frozen chunks of ginger is easier than grating fresh ginger.
So, when I buy fresh ginger I break it into 1-2 inch pieces, place the pieces in a resealable freezer safe bag and freeze.
When I'm ready to use a piece of ginger, I peel it with a vegetable peeler and then grate it while it's still frozen. So easy!
Noodle bowls are typically made with noodles, cooked vegetables, a protein, and a flavorful broth. They are often served in a bowl to hold the broth.
This is a tough question to answer. It's sort of like a salad (or most meals for that matter) in that it's as healthy as the ingredients used to make it. And, it depends on how you define 'healthy'.
More Easy Dinner Recipes
Did you try this Easy Asian Noodle Bowl with Shrimp and Scallops? Tell me how it went! Leave a comment below.
Follow me on Pinterest for more healthy, kid-friendly recipes and meal inspiration!
Easy Asian Noodle Bowl with Shrimp and Scallops
- ¾ pound shrimp peeled and deveined
- 1 pound scallops
- 12 oz spaghetti pasta Whole wheat or traditional. See notes below.
- 1 ½ cup broth or stock chicken or vegetable
- ½ cup Coconut Aminos or less-sodium soy sauce
- 6 oz spinach leaves washed and torn (two very large handfuls)
- 2-3 large carrots
- 4 cloves garlic minced. use fresh garlic if possible
- 1 tablespoon fresh ginger grated
- 2 tablespoon avocado oil divided
- Pepper to taste
- Wash carrots well. Cut the ends off of each carrot and discard. Using the vegetable peeler, peel along the length of the carrot to create ribbons. Repeat until the carrot is too thin to peel. Set ribbons aside. Alternately, you can used spiralized carrots.
- Cook noodles according to package instructions. Once the noodles are al dente, drain the noodles, place noodles in a separate bowl, and set aside.
- While pasta is cooking, heat a large skillet on medium or medium high heat (depending on the type of skillet being used).
- Add one tablespoon of avocado oil to the skillet while heating. The bottom of the skillet should have a light coating of oil.
- Once the skillet is hot, add a single layer of shrimp and scallops to the skillet. Season with pepper. After 2-3 minutes, flip shrimp and scallops over. Cook for another 3 minutes, until the internal temperature reaches 145 degrees Fahrenheit. Remove from skillet and transfer to a plate. Set aside.
- To the same skillet, add ginger, garlic, and one tablespoon of avocado oil. Cook until fragrant, about one minute.
- Once garlic and ginger are fragrant, add spinach and carrot ribbons. Cook for 3 minutes, until spinach is wilted and carrots have softened a bit.
- Add broth and Coconut Aminos (or soy sauce) to the skillet. Stir to combine.
- Cook for two minutes.
- Add the noodles to the skillet. Toss to combine.
- Add shrimp and scallops. Toss to combine. Cook altogether for an additional 3-4 minutes to give the flavors time to come together.