# What You Need:
→ 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
# How To Make:
01 - Cook the noodles according to package instructions. Drain thoroughly and rinse with cold water, then set aside.
02 - In a large pot, heat sesame oil over medium heat. Add ginger and garlic, sautéing for 1 minute until fragrant.
03 - Pour in the broth, soy sauce, fish sauce, and rice vinegar. Bring to a gentle simmer over medium heat.
04 - Add the carrots, bell pepper, snow peas, and bok choy to the broth. Simmer for 3 to 4 minutes until vegetables are just tender.
05 - Add the shrimp and scallops to the broth and simmer gently for 2 to 3 minutes, or until seafood is opaque and cooked through. Avoid overcooking.
06 - Taste the broth and adjust seasoning as needed. Add chili paste for heat if desired.
07 - Divide cooked noodles among four serving bowls. Ladle the hot broth, seafood, and vegetables over the noodles.
08 - Top each bowl with spring onions, cilantro, toasted sesame seeds, and a squeeze of fresh lime juice. Serve immediately.
