2 Ways to Make Delicious Seafood Stir-Fried Rice Noodles and Pork Heart for Breakfast

Prepare the seafood

Wash the shrimp under clean running water, trim the antennae and legs for neatness. Then place the shrimp in a pot to boil for about 7 – 10 minutes until cooked, then remove and let drain. Continue by peeling the shrimp, removing the head, and placing them in a separate bowl.

The dish uses small octopuses, so you only need to wash them with diluted salt water. While washing, you can gently squeeze with your hands to clean the octopus better. Then rinse with cold water and let it drain in a colander. Then boil the octopus for about 7 – 10 minutes until cooked. Do not boil too long as it will become tough.

Thoroughly wash the clams, and you can use a toothbrush to gently scrub the shell for better cleanliness. Then put them in a pot to boil for about 5 – 10 minutes. When the clams are cooked, you need to remove the pot from the heat immediately, as boiling the clams too long will cause them to lose water, shrink, and the meat will no longer be delicious.

Preparation of vegetables

First, soak the tamarind in 100 ml of warm water. Wait about 5 – 7 minutes for the tamarind to release completely, then use a sieve to extract the tamarind juice and pour it into a separate bowl.

Wash the bean sprouts and chives thoroughly. Cut the chives into bite-sized pieces about 3 – 4 cm long, and leave the bean sprouts whole.

Peel the onion and garlic, then chop them finely.

Peel the ginger and galangal, wash them, and then chop them finely. Remove the outer leaves of the lemongrass, wash it thoroughly, and chop it finely. Wash the kaffir lime leaves in cold water, then cut them into small strips or chop them finely.

Stir-fried rice noodles

You heat 3 tablespoons of cooking oil in a pan, when the oil is hot, gradually add minced garlic, onion, ginger, galangal, lemongrass, and kaffir lime leaves to sauté until fragrant.

When everything is aromatic, add 3 tablespoons of chili paste, 2 tablespoons of sugar, and 2 tablespoons of tamarind juice. Then use chopsticks or a spoon to stir well, and continue cooking until the mixture boils.

Once the mixture is boiling, add the fresh rice noodles, bean sprouts, and cut chives. Stir-fry briefly to allow the rice noodles to absorb the seasoning evenly.

Continue to add the seafood including shrimp, octopus, and boiled clams into the pan. Stir again to ensure everything absorbs the seasoning before turning off the stove.

Final product

The finished dish will have an incredibly appealing aroma of ginger, galangal, lemongrass, and kaffir lime leaves. The bright colors combined with the rich flavor of the sauce will surely captivate you with this recipe. Let’s refresh your family’s menu!

Prepare the rice noodles and vegetables

First, briefly blanch the rice noodles in boiling water for about 10 minutes, then drain and let the noodles dry.

Peel the carrots and cut them into thin strips. Wash the bok choy and let it drain.

Remove the skin from the shallots and finely chop them. Wash the parsley and cut it into pieces about 2 – 3 cm long.

Rinse the bean sprouts and green onions under clean running water. Then, cut the green onions into small pieces about 2 – 3 cm long, while leaving the bean sprouts whole.

Preparing pig heart and liver

You cut the pig heart in half, then wash it with diluted salt water. Use your hands to squeeze and massage each corner inside and outside the pig heart.

Rinse briefly with water, then add a little vinegar to the heart, continue to squeeze and massage vigorously, then rinse again with clean water. When the heart is dry, use a clean cutting board and cut the pig heart into small pieces across the width of the heart.

For the liver, remove the outer membrane, then split it in half. You can use a sharp knife or your hands to remove the odor glands inside the liver. After that, rinse briefly 2 – 3 times with cold water, then place in a bowl with 4 tablespoons of vinegar.

Continue to use your hands to squeeze moderately so that the sourness of the vinegar eliminates the odor of the liver. Cut the liver into alternating square shapes like turtle shells.

Marinate the cut heart and liver with half of minced shallots along with a little seasoning including 3 tablespoons of fish sauce, 1 tablespoon of sugar, and 1 tablespoon of seasoning powder. Then use chopsticks to mix all together.

Stir-fried rice noodles

Add 3 tablespoons of cooking oil to the pan and heat it up. When the oil is hot, add the remaining half of the shallots to sauté until fragrant, then add the pig’s heart and kidneys and stir-fry for about 10 – 15 minutes until the heart is cooked.

Next, add the carrots, bok choy, parsley, and bean sprouts into the pan and stir well. At this point, you can adjust the seasoning to taste, stir-fry for about 5 more minutes, then add the rice noodles.

Continue to stir-fry for about 2 more minutes for the rice noodles to absorb the flavors, then add the green onions and stir-fry for another minute before turning off the heat.

Finished product

The stir-fried rice noodles with pig’s heart and kidneys are hot and delicious. The heart, kidneys, and rice noodles are soft and fragrant, combined with the flavors of onions and various seasonings. Let’s make it right away.