HOW TO MAKE VIETNAMESE SEAFOOD STIR FRY RAMEN NOODLES | MÌ XÀO HẢI SẢN
Vietnamese seafood stir fry ramen noodles are my quick and easy go-to when there’s “nothing to eat.” Just some seafood, choy sum, and Top Ramen noodles. Stir fry is literally all that it sounds: stir in a frying pan. If you prefer more seafood, add more seafood. If you prefer more greens, add more greens. This will sound like such an un-culinary thing to say, but honestly, toss whatever you want in a deep pan and stir. This recipe isn’t fixated or set in stone and will vary depending on each person’s preference.
I always have dried noodles ready on hand. For this specific dish, the noodle is nothing fancy, just regular Top Ramen from Costco. And because I’m a health nut, it’s the “No Added MSG” Ramen. But really, any Ramen noodle will do just fine. I used shrimps as my seafood in this dish. If you’re not a big believer in shrimps, replace it with what makes your tummy happy. Although, I wouldn’t recommend any sort of fish. The fish will most likely break apart turning the stirring process.
I used shrimps as my seafood in this dish. If you’re not a big believer in shrimps, replace it with what makes your tummy happy. Although, I wouldn’t recommend any sort of fish. The fish will most likely break apart turning the stirring process.
The choy sum will probably be the trickiest to track down. You most likely will not be able to find it at Wal-Mart. Instead, walk into an Asian supermarket. Bok choy (a more commonly known vegetable) can also be used as an alternative. As you can see, the recipe is very loose—but for those who like structure, the exact list of ingredients and instructions are below.
- 1 Ramen noodle packet
- 170 grams (6 oz) shrimp, slice each in half
- 145 grams (5 oz) choy sum (cut to 5 cm in length)
- 60 grams (2 oz) bean sprout
- 3 scallions
- 2 1/2 grams (1/2 tsp) diced garlic
- 2 1/2 grams (1/2 tsp) diced ginger
- 7 1/2 ml (1/2 tbsp) vegetable oil
- 2 1/2 grams (1 tsp) fried red onions (optional)
- dash of pepper (optional)
- 1 gram (1/4 tsp) vegetable seasoning
- 1 gram (1/4 tsp) chicken seasoning
- 2 grams (1/2 tsp) sugar
- Wash and drain all vegetables.
- Take Ramen noodle out of the packet.
- Soak Ramen noodle in warm water. Drain water from noodles after 10 minutes. Set aside.
- Bring a pot of water to a boil. Add choy sum. Stir evenly. This should only take a few seconds, choy sum should not be cooked. Drain water. Set aside.
- Chop white stems of scallions. Cut leaves into 5 cm pieces. Set aside.
- Add oil to a deep fry pan on medium-high heat.
- Add white stems of scallions, garlic, and ginger when oil becomes hot. Stir evenly for 1 minute.
- Add shrimp. Continue stirring for another minute. Shrimp should not be cooked at this step.
- Add noodles and seasonings. Add 60 ml (1/4 cup) water.
- When noodles begin to loosen and soften, add choy sum and bean sprouts. Continue to stir evenly until done.
- Add scallions leaves right before bringing the pan off the stove.
- Serve the noodles on a serving dish or in a serving bowl. Sprinkle optional fried red onions and peppers if preferred.
I have a batch of fried red onion always on hand in my kitchen, but you can find it at most Asian supermarkets. You will only need the Ramen noodles; discard the packet of seasoning that comes with it. If you don’t have chicken seasoning, however, you can use the packet’s seasoning as an alternative.