2 Ways to Make Super Delicious and Flavorful Dry Noodles at Home

Pre-process seafood

To clean dirt and remove the fishy smell, after buying the shrimp, peel them, remove the head, and clean the back vein.

Massage the shrimp with salt for about 5 minutes, then rinse and drain.

For the squid, use your hands to cut the head from the body, remove the backbone and internal organs.

For the squid head, remove the innards, cut off the eyes, and squeeze out the beak. Massage the squid with salt and then rinse it clean with water, and drain.

Next, use a knife to make small cuts in a dragon scale pattern on the squid to help it absorb flavors better and look more appealing.

Make the sauce

In a bowl, add 2.5 tablespoons of sugar, 1 teaspoon of ground pepper, 1 tablespoon of fish sauce, 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 teaspoon of seasoning powder, and 2 tablespoons of water.

Next, use a spoon to stir well until the seasonings are completely dissolved.

Place a pan on the stove, add 2 tablespoons of cooking oil, and heat it up, then add 2 tablespoons of minced garlic and sauté until fragrant.

When the garlic is aromatic, pour the prepared sauce mixture into the pan, then turn the heat to medium and cook until the sauce mixture boils.

Then, turn off the heat and add 2 tablespoons of fried onion, stir well, then transfer the sauce to the bowl and let it cool.

Boil shrimp and squid

Place a pot of water on the stove and bring it to a boil, then add all the shrimp and squid into the pot and continue boiling on the highest heat for about 2 minutes before turning off the heat immediately.

Use a strainer to remove the shrimp and squid, then rinse them briefly with cold water and let them drain.

Blanch noodles and rice noodles

Place another pot of water on the stove and bring it to a rolling boil. Then, blanch the noodles and rice noodles for about 1-2 minutes before removing them to a bowl. Next, add about 1 tablespoon of sesame oil to the bowl and mix well.

Final product

Put the noodles and rice noodles into a bowl, arrange the shrimp and squid on top, then add a little chopped celery and sliced chili. Finally, drizzle the sauce over and garnish it nicely to complete.

When eating, mix all the ingredients together well. Pick up a chopstick and put it in your mouth, you will feel the chewiness of the noodles and rice noodles, the crispy sweetness of the shrimp and squid combined with the rich sauce, fragrant with garlic and fried onions that is extremely delicious. What are you waiting for? Get into the kitchen and showcase your skills right away!

Prepare the ingredients and simmer the bones

Pork bones after purchase should be rinsed with water to clean off dirt and blood still clinging to the meat.
Then, soak the bones in a bowl with diluted salt water for about 5 – 10 minutes to eliminate the fishy smell and remove impurities.

Take the bones out, rinse them clean with water, then put the bones into a pot of hot water to blanch briefly to remove any unpleasant smell. Finally, pour the blanched bones into the bowl, rinse again with cold water, and let them drain.

Next, place a pot on the stove and add 1.2 liters of water along with 1 peeled onion and 50g of cleaned dried shrimp. Boil over high heat until the water starts to simmer, then add the bones to the pot, continue cooking until the water boils, and use a ladle to skim off the foam.

Then, reduce the heat to low and simmer the bones for about 1 hour until the bones are tender and the broth is clear and sweet.

Preparation of other ingredients

In the meantime, use a peeler to peel 200g of carrots along with white radish and then rinse them clean with water.

Next, cut the white radish and carrots into thick slices about 1/2 finger width. You can also carve the carrots into flowers to make the dish more visually appealing.

Cooking the broth

After simmering the bones for about 1 hour, add the white radish and carrots, and continue to cook on low heat for another 20 minutes.

When the vegetables are soft, season the broth with 1 tablespoon of salt, 1 tablespoon of seasoning powder, and 15g of rock sugar, stir well, and then cook on high heat for about 5 minutes to allow the seasonings to dissolve evenly. Finally, taste the broth again for seasoning and then turn off the heat.

Preparing Ingredients for Dry Topping

Put the shrimp into a pot of boiling water and boil for about 5 – 10 minutes, until the shrimp turns pink and is cooked, then remove and let it drain.

Next, boil the quail eggs for about 10 minutes until they are cooked, then take them out and place them in a bowl of cold water to cool down. After that, proceed to peel the eggs.

The heart and liver, after purchasing, should be rinsed briefly with water, then soaked in saltwater mixed with diluted vinegar for about 10 minutes to eliminate any odor.

After 10 minutes, wash the heart and liver with clean water, then blanch them in boiling water for about 5 minutes. Drain and rinse again with water to clean.

Put a pot of water on the stove, add a little salt and an onion, and boil until the water is gently boiling, then add the heart and liver.

Boil the heart for about 15 minutes on high heat, until the heart is cooked, then remove it to a bowl of cold water. Then continue to boil the liver for another 10 – 15 minutes. When the liver is cooked, also remove it and place it in a bowl of cold water.

To let the heart and liver cool down, transfer them to a basket, let them drain a bit, then proceed to cut them into thin slices for serving.

Marinate ground meat

Next, you marinate 100g of ground meat with 1 teaspoon of seasoning, 1/3 teaspoon of sugar, 1/2 teaspoon of ground pepper, 1 teaspoon of oyster sauce, and 1 teaspoon of sesame oil for about 15 minutes for the meat to absorb the spices evenly.

You put a pan on the stove, add 1 tablespoon of cooking oil, and heat until the oil is hot, then add minced onion and garlic and fry until golden and fragrant. Add the marinated ground meat and stir-fry for about 10 – 15 minutes, until the meat is cooked and firm, then turn off the heat.

Make the sauce for mixing

You add to the bowl in turn 2 tablespoons of black soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of chili sauce, 1 tablespoon of sugar, 3 tablespoons of filtered water, and 1 teaspoon of ground pepper. Use a spoon to stir all the ingredients together.

Place a pan on the stove, add 1 tablespoon of cooking oil and heat until the oil is hot, then add 1 tablespoon of minced garlic and onion to sauté until golden brown and fragrant.

At this point, pour the mixed sauce from above into the pan, stirring continuously over low heat for about 5 – 10 minutes, until the sauce boils, then turn off the heat and let it cool.

Blanch the noodles and rice vermicelli

You place a pot of water on the stove, boil on high heat until the water boils vigorously, then add 1 bundle of instant noodles and blanch for about 2 – 3 minutes, until the noodles are soft, then remove them to a colander, rinse under cold running water to prevent sticking.

Similarly, for the rice vermicelli, you also blanch the bean sprouts and chives in boiling water for about 1 minute, then remove them to a colander and drain.

Place the noodles in a bowl while still hot, add 1 teaspoon of fried onion oil, and use chopsticks to fluff the noodles to prevent them from sticking together.

Next, add 2 tablespoons of sauce from step 6 and mix well. If you like it spicy, you can add an additional teaspoon of chili paste!

Completing the dry rice vermicelli

You layer shrimp, quail eggs, sliced heart, liver, a bit of minced meat along with fried onions and crispy pork fat on top of the mixed noodles.

Finally, add chopped green onions and chives to a bowl, then scoop the broth, carrots, radishes and pour the soup over.

Finished product

The dry mixed noodles with a harmonious sweet and salty sauce, eaten with flavorful stir-fried pork, liver, and rich quail eggs, alongside fresh and sweet shrimp is incredibly attractive.

Served with the mixed noodles is a light sweet broth, along with the aroma of green onions and chives that helps balance the richness.