Vietnamese cuisine is known for its bold and delicious flavors, and this Vietnamese Dry Noodle recipe is no exception. This dish is a perfect balance of savory, umami flavors, and fresh ingredients that will leave you feeling satisfied and nourished. Plus, you can customize to your liking. 

Before we jump into the recipe, let’s talk about umami and where it comes from. Umami is a Japanese term that refers to the fifth taste sensation, which is characterized by a rich, savory flavor. It is often described as "meaty" or "brothy". Umami can be found in many foods, including mushrooms, seaweed, soy sauce, and even parmesan cheese. In this recipe, we'll be using mushrooms, organic dried sugar kelp, and soy sauce to provide that umami flavor. We  recommend sodium free soy sauce for a less salty dish.

Mushrooms are a great source of umami flavor and are also packed with nutrients. They contain high levels of antioxidants and anti-inflammatory compounds that can help protect against disease and support overall health. Additionally, mushrooms are a good source of fiber, which can help you feel full and satisfied.

Seaweed is another ingredient that is high in umami and offers a wealth of health benefits. It is a rich source of iodine, which is essential for proper thyroid function, and it is also a good source of vitamins and minerals, including iron and calcium. Seaweed is also a great source of antioxidants and anti-inflammatory compounds, making it a great choice for those looking to boost their overall health.

Prep Time: 1 hour
Makes: 4 servings

You’ll need:  
2 shallots 
1 bulb of garlic 
1 bundle of green onion 
1 tbsp of cornstarch 
1 cup of mushrooms 
1/4 olive oil 
1 tsp chicken bouillon 
1/4 cup Oyster sauce 
1/4 cup soy sauce 
1/4 cup water 
1/4 cup brown sugar 
1 tbsp fish sauce 
1 tbsp of Organic Sugar Kelp Flakes 
1 tsp of chili garlic paste 
1 pound ground pork 
1 package of rice noodles 
1 package of egg noodles 
Optional: 2-4 eggs 
Chili Powder, salt, pepper, paprika to taste 
Olive oil to drizzle as needed 

Directions: 
Start by prepping ingredients. Chop the shallot, green onion and mushrooms. Finely chop the garlic, and season your shrimp with your choice of seasonings. We used a bit of chili powder, salt, pepper, and paprika. 

Optional: Put your shrimp on skewers. It makes it easier to flip them as they are cooking.

In a small dish, mix half of your chopped garlic with rice flour or cornstarch. 

In a small pot, heat olive oil on medium heat until oil gets hot. Carefully place your cornstarch and garlic mixture in the hot oil. Continuously stir mixture in the oil so it doesn’t burn. Stir for about 1 minute. As it starts to get golden brown, cut heat, stir a few more times and then strain garlic mixture into a bowl. Save oil to use for the next step. 

Using your remaining oil, put it back into the small pot and turn heat on low. Add shallots and let them cook for about 1 minute then add chicken bouillon, oyster sauce, fish sauce, water, brown sugar, and soy sauce. Add a little pepper to taste if you’d like. Bring to a boil and simmer for approximately 3 minutes. After 3-5 minutes add your minced fried garlic to the mixture along with Organic Sugar Kelp Flakes. 

Your sauce is done. Set aside. 

Next, drizzle olive oil in a pan, and begin to heat. Sauté remaining chopped garlic in oil for a few minutes and then add ground pork. Sauté pork until it’s approximately half way cooked. Add salt and pepper to taste, as well as chili powder, chili garlic paste, and one big spoonful of the sauce you’ve made. 
In a second pan drizzle olive oil and heat just as you did before. This time, add your shrimp skewers and cook shrimp on both sides for approximately 3 minutes or until completely cooked. 

Cover pork and shrimp and place into the oven with low heat (approx 170 degrees) to keep warm while you cook the rest of the ingredients. 

Next, lightly sauté your green onions and mushrooms together with a drizzle of olive oil for approximately 2-3 minutes. Set aside. 

Cook packages of egg noodles and rice noodles to package directions. 

Optional: While you are cooking your pasta, bring another small pot of water with salt to a boil and to make boiled eggs. 

When finished, combine all finished ingredients and top with your sauce. Serve with 1 egg per dish immediately.