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One Asian-inspired noodle bowl with a linen napkin to on the side and chopsticks on the top of the bowl.
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Easy Asian Noodle Bowl

Make busy weeknights easier with this delicious Asian noodle bowl recipe with shrimp and scallops. Kids will love the flavors and textures!
Course dinner, Recipes
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 412kcal
Author Kristi

Ingredients

  • 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). I often use pre-washed baby spinach instead.
  • 2-3 large carrots
  • 4 cloves garlic minced. use fresh garlic if possible
  • 1 tablespoon fresh ginger grated
  • 2 tablespoon avocado oil divided
  • 1 dash pepper

Instructions

  • 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.
    2-3 large 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.
    12 oz spaghetti pasta
  • While pasta is cooking, add one tablespoon of avocado oil to a large skillet on medium or medium high heat (depending on the type of skillet being used). The bottom of the skillet should have a light coating of oil.
    2 tablespoon avocado 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.
    ¾ pound shrimp, 1 pound scallops, 1 dash pepper
  • To the same skillet, add ginger, garlic, and one tablespoon of avocado oil. Cook until fragrant, about one minute.
    4 cloves garlic, 1 tablespoon fresh ginger
  • 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.
    6 oz spinach leaves, 2-3 large carrots
  • Add broth and Coconut Aminos (or soy sauce) to the skillet. Stir to combine. Cook for two minutes.
    ½ cup Coconut Aminos or less-sodium soy sauce, 1 ½ cup broth or stock
  • 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.
  • Serve and enjoy!

Notes

*Nutrition facts are an estimate based on a database that this owner is not responsible for maintaining. Actual nutrition information depends on the exact amounts and ingredients used when making this recipe.
  • If you want a crust to form on the scallops, pat the scallops dry before adding them to the skillet.
  • Shrimp often cooks faster than scallops. If this happens, either remove shrimp as scallops continue to cook OR move shrimp to the outside of the skillet, while the scallops finish cooking in the center.
  • Fresh garlic and ginger are key to making this meal absolutely delicious!
  • You can use about one-half teaspoon of powdered ginger in place of the fresh ginger, it just won't taste quite as good. 
  • Any type of noodle will work well in this recipe - use what your kids enjoy! Whole wheat, brown rice, Udon, or traditional spaghetti noodles. You pick!
  • I suggest breaking longer spaghetti noodles in half or in thirds before cooking them - the smaller size makes them easier for kids to eat.

Nutrition

Calories: 412kcal | Carbohydrates: 55g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 942mg | Potassium: 730mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6059IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 2mg