Seafood Noodle Bowl

Seafood Noodle Bowl


3 people made this

About this recipe: Spiked with fresh ginger, this fabulously fast seafood bowl makes a warming and complete lunch dish. You can vary the seafood depending on availability and your preference. Delicious!

Jan Cutler

Serves: 4 

  • 700ml fish or chicken stock, made with stock cubes
  • 1 bunch of spring onions, chopped
  • 2cm piece of fresh root ginger, peeled and grated
  • 1 lemongrass stalk, finely chopped (optional)
  • 2 tsp soy sauce
  • 225g white fish fillet, such as haddock or pollock, cut into 2cm chunks
  • 125g queen scallops, cut into bite-sized pieces
  • 175g cooked, peeled prawns
  • 200g pak choi, thinly sliced
  • 2 x 150g sachets straight-to-wok medium noodles

Prep:10min  ›  Cook:8min  ›  Ready in:18min 

  1. Put the stock, spring onions, ginger, lemongrass, if using, and soy sauce in a large pan and bring to the boil. Season.
  2. Add the white fish chunks and return to the boil. Add the scallops and simmer gently for 1 minute.
  3. Stir in the prawns, pak choi and noodles, then heat until boiling. Ladle into bowls and serve immediately.


For haddock or pollock, use monkfish, sea bass, hake or halibut. * For prawns and scallops, use cooked and shelled cockles and mussels.

…get ahead

Frozen fish is a great freezer standby. Many fish fillets or shellfish come in resealable packs, so it's easy to remove just what you need without thawing large amounts. Thaw larger pieces of fish for about 30 minutes and then cut into chunks. You can put frozen fish in small pieces, or frozen shellfish, straight into the pan – just add 4-6 minutes to the cooking time. * If you have time, set the stock aside with the flavourings, to allow them to infuse before completing the soup.

…another idea

Chicken and spinach noodle bowl Bring to the boil 700ml chicken stock, made with stock cubes, with the spring onions, ginger, lemongrass, soy sauce and seasoning, as for the basic recipe. Add 450g skinless chicken breast fillet, thinly sliced, instead of the seafood. Return to the boil and simmer for 5-6 minutes, then stir in 200g baby spinach leavesinstead of the pak choi. Add the noodles and heat through.

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