Discover 4 steaming hot noodle recipes to kickstart your day

All these noodle dishes are easy to prepare, piping hot, deliciously aromatic, and perfect for enjoying on a winter morning. Surely everyone will love them.

Join PasGo in the kitchen to explore how to make these 4 enticing noodle dishes!

Dish 1: Chicken Innards Noodle Soup

Ingredients:

- Chicken gizzards

- Bone broth or chicken broth

- Vermicelli

- Oyster mushrooms, shiitake mushrooms, dried bamboo shoots

- Dried shallots, fresh shallots, cilantro, Vietnamese coriander…

- Seasoning powder, cooking oil, MSG.

Instructions:

Step 1: Rinse the vermicelli thoroughly and soak it in water to expand.

Step 2: Soak oyster mushrooms and shiitake mushrooms until they expand. Wash the oyster mushrooms, remove the stems from the shiitake mushrooms, then slice the dried bamboo shoots and boil for about 5 minutes. Remove the tough parts and shred them.

Step 3: Clean the chicken gizzards with salt, cut them into bite-sized pieces, and marinate them with a little seasoning.

Step 4: Sauté dried shallots in cooking oil until fragrant, then add the chicken gizzards and cook until done. Set aside the chicken gizzards.

Step 5: Add a little more oil to the pan, then add the bamboo shoots, oyster mushrooms, and shiitake mushrooms and sauté. Season with a bit of seasoning.

Step 6: Add the chicken gizzards, bamboo shoots, and oyster mushrooms to the pot of bone broth, season to taste, and simmer for about 3-5 minutes.

Step 7: Dip the vermicelli in the broth, then transfer to a bowl. Arrange the chicken gizzards, bamboo shoots, oyster mushrooms, and a few finely chopped scallions on top. Pour the broth over and serve hot. Enjoy with fresh vegetables.

Vermicelli cooked with chicken gizzards is exceptionally delicious for the whole family to enjoy.

Recipe 2: Shrimp Vermicelli Soup

Ingredients:

- Large shrimp: 200g

- Vermicelli: 100g

- Tomatoes: 2 pieces

- Onions, coriander, seasoning

Instructions:

Step 1: Peel and devein the shrimp, leaving the tails intact. Marinate with seasoning for 10 minutes.

Step 2: Soak the vermicelli in warm water to clean and expand, then pour it out and drain.

Step 3: Cut the tomatoes into thick slices, vertically slice the onions, and place them in a pot. Add a little cooking oil and stir-fry until the tomatoes are soft. Then add the shrimp, stir-fry evenly, wait for 5 minutes, then add enough broth.

Step 4: When the water boils, add the vermicelli and cook until tender.

Step 5: Transfer the vermicelli to a bowl, sprinkle with some coriander for fragrance.

Dish 3: Vermicelli with Young Pork Ribs

Ingredients:

- Young pork ribs: 300g

- Vermicelli: 100g

- Tomatoes: 3 pieces, cilantro, green onions

- Seasonings to taste

Execution:

Step 1: Cut the pork ribs into small, bite-sized pieces. Blanch them in boiling water, then marinate with seasonings for about 10 – 15 minutes.

Step 2: Soak Miến dong in hot water until soft, then rinse with cold water to drain and cut into small pieces.

Step 3: Soak wood ear mushrooms until soft, then slice thinly. Cut tomatoes into wedges, and chop the onions.

Step 4: Heat cooking oil in a pan and sauté the onions until fragrant.

Step 5: Add the pork ribs, stir-fry evenly, then pour in enough water and simmer until the ribs are tender.

Step 6: While the broth is simmering, reduce the heat and skim off any foam. Add the wood ear mushrooms to the broth. Once the pork ribs are tender, add the Miến, and cook until the Miến is fully cooked and soft. Serve in a bowl, ladle the broth and ribs on top, sprinkle with some chopped scallions for fragrance. Ladle into a bowl and enjoy.

Dish 4: Miến with Meatball

Ingredients:

- 120g tofu, sliced

- 240g minced shoulder meat

- 30g cashews; 5g minced ginger; 2 stalks green onions, white part minced, green part finely chopped; 1 beaten egg; 2.5g sugar; 10ml cooking wine; 2.5g salt; 3 teaspoons minced garlic; a pinch of pepper; 3 teaspoons soy sauce; 2 teaspoons cornstarch; 4 tablespoons rapeseed oil or vegetable oil; 300ml chicken broth; finely chopped kale leaves; 2 packs of dry noodles; 5 small split bok choy

Instructions:

Step 1: Slice the tofu and blanch it for 30 seconds. Remove the tofu and drain, then transfer it to a paper towel to completely dry. Place the tofu in a bowl, use a fork to mash the tofu, and set aside.

Step 2: In a large bowl, combine minced meat; mashed tofu, chopped cashews, minced ginger, finely chopped green onions, egg white, egg yolk, sugar, cooking wine, salt, 2 teaspoons black pepper; ½ teaspoon ground white pepper, 2 teaspoons soy sauce, 1 teaspoon cornstarch, then mix well to combine. Refrigerate for about 30 minutes.

Step 3: Then, shape the meat into small round balls. Make about 5-6 meatballs.

Step 4: Heat cooking oil in a pan over medium heat. Fry the meatballs until golden brown (about 3 minutes), then flip them over and fry for an additional 3 minutes. Remove the meatballs and drain them on paper towels.

Step 5: In a bowl, combine chicken broth, ¼ teaspoon black pepper, 1 teaspoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon minced garlic, mix well and set aside. In a large pot, heat 1 teaspoon oil over medium heat, add bok choy, kale, season with salt and sauté for 3 minutes. Add the meatballs to the pot and pour in the chicken broth, bring to a slight boil. Cover, reduce heat, and simmer until the meatballs are cooked, about 10 minutes.

Step 6: Meanwhile, soak the mung bean noodles in warm water for about 5 minutes until softened. Drain the noodles and set aside.

Step 7: Add the noodles, cover, simmer over low heat for about 5-7 minutes. When serving, transfer the noodles to a bowl, sprinkle with chopped green onions, and enjoy!

Wishing you success and deliciousness with these 4 delicious noodle dishes!

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