How to Make Vietnamese Seafood Stir-Fried Noodles

Prepare Ingredients

You can save time by purchasing pre-packaged shrimp and squid from the supermarket, which are already prepped.

If using fresh squid from the market, remove the tentacles and body separately, and use a knife or scissors to discard the ink sac, beak, and eyes. Peel the skin if the squid is large. Then, rub the squid with salt, ginger, and a little white wine to enhance the flavor and reduce the fishy smell. See detailed instructions on how to prepare squid here.

Besides squid and shrimp, mantis shrimp or octopus can also be used as substitutes for squid.

Peel the shrimp and devein them. You can leave the tails on for a more attractive presentation.

Set the prepared shrimp and squid aside for stir-frying later. You can marinate them with a bit of salt and fish sauce if desired.

Rinse the bok choy thoroughly and cut it into pieces.

Peel the carrot, then slice it diagonally or shred it into thin strips.

Peel the onion and cut it into wedges.

Rinse the green onions and cut them into short sections. Finely chop the garlic as usual.

Blanch the Noodles

Blanching the noodles before stir-frying helps keep them firm, dry, and prevents them from sticking together. It's best to use flat rice noodles or instant noodles like Hảo Hảo for this dish.

Boil a pot of water, then add the noodles to blanch. Blanch for only 10-20 seconds, just until the noodles start to soften and separate. Drain the noodles and let them cool. Use chopsticks to gently fluff the noodles to cool them quickly, preventing them from becoming mushy.

Cook the Seafood Stir-Fried Noodles

Stir-Fry the Seafood and Vegetables

Heat a pan over the stove, add 1 tablespoon of cooking oil, and sauté half of the chopped garlic until fragrant. When the garlic releases its aroma, add the shrimp and squid. Stir-fry the shrimp and squid over high heat and season with a little seasoning powder and MSG.

Frozen shrimp and squid tend to release a lot of water when stir-fried. You may need to drain some of the liquid during cooking.

When the shrimp and squid are just cooked, quickly add the bok choy to the pan, or remove the shrimp and squid and stir-fry the vegetables separately before combining them with the seafood.

When stir-frying bok choy, add 1 tablespoon of oyster sauce, a pinch of salt, and sugar (if desired). Oyster sauce is a common ingredient used when stir-frying leafy greens.

When the bok choy is slightly wilted, add the carrots, and finally the onions, since they cook the fastest. There's no need to cook the carrots until fully tender, as they can be eaten raw. Overcooking the carrots will cause them to lose their crunch and flavor.

After stir-frying for about 1 minute, transfer the squid and vegetables to a separate bowl.

Stir-Fry the Noodles

Using the same pan, add more oil and sauté the remaining garlic until fragrant, then add the noodles and stir-fry over high heat. Add a little soy sauce and oyster sauce.

Once the noodles reach the desired dryness, add the shrimp, squid, and vegetables back into the pan. Stir everything together, taste, and adjust the seasoning if necessary. Finally, add the green onions, fresh chili, or pepper, stir briefly, and turn off the heat.

Transfer the seafood stir-fried noodles to a plate and enjoy while hot. Serve with chili sauce or soy sauce for dipping.