Ingredients

• 8 oz dried noodles (udon, egg noodles, or rice noodles)

• 2 tablespoons neutral oil

• 1 small onion, thinly sliced

• 2 cloves garlic, minced

• 1-inch piece ginger, minced

• 1 small carrot, thin matchsticks

• 2 cups mushrooms, sliced (shiitake or cremini)

• 4 cups seafood or fish stock (or low-sodium chicken stock)

• 1 tablespoon soy sauce or fish sauce, to taste

• 12 oz mixed seafood: shrimp, mussels, clams, squid, or white fish, cleaned

• 1 small bok choy or handful spinach, chopped

• 1 lime, cut into wedges (optional)

• Salt and black pepper, to taste

• Optional aromatics: 1 stalk lemongrass, bruised; 2 kaffir lime leaves; 1 tablespoon chili paste

Instructions

1. Cook noodles

• Boil noodles per package until just tender. Drain and rinse briefly in cold water to stop cooking; set aside.

2. Build the base

• Heat oil in a large pot over medium heat. Sauté onion with a pinch of salt until translucent, 3 minutes. Add garlic and ginger; cook 30–60 seconds until fragrant.

3. Simmer broth

• Add stock, soy or fish sauce, and optional lemongrass, kaffir leaves, or chili paste. Bring to a boil, then reduce to a gentle simmer for 10–15 minutes to infuse.

4. Add vegetables and seafood

• Stir in carrot and mushrooms; simmer 5–6 minutes until just tender. Add seafood and bok choy/spinach; simmer 3–5 minutes until shellfish open and shrimp/fish turn opaque. Discard any unopened shells.

5. Finish and serve

• Taste and adjust seasoning with salt, pepper, or more soy/fish sauce. Divide noodles into bowls and ladle hot stew over. Squeeze lime over each serving if desired.