Mi Xao Gion (Crispy Noodle Stir Fry)
Mi xao gion or mi xao don is a crispy noodle stir fry dish that's popular in both Vietnamese and Chinese cuisine. A nest of crispy noodles topped with a saucy stir fry mixture of meat, seafood, and vegetables in a light sauce. It may seem intimidating, but it's actually very easy to make! Complete the meal with sides like cha gio (Vietnamese egg rolls).
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 ounces skinless boneless chicken breast (cut into ¼ inch slices (or beef* see notes))
- 1 tablespoon water
- 1 teaspoon Shaoxing rice wine ((optional))
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- 2 teaspoon cornstarch
- 1 teaspoon oil (any neutral cooking oil)
- 8 ounces large shrimps (peeled and deveined *see notes)
- 1 teaspoon Shaoxing rice wine ((optional))
- ¼ teaspoon salt
- 2 teaspoon cornstarch
- 1 teaspoon oil
- 16 ounces vegetables of your choice (cut into desired size *see notes)
- 12 ounces fresh egg noodles (like chow mein noodles *see notes)
- 6 ounces squid (thawed (usually 1 tube))
- 1 tablespoon garlic (minced (about 3 cloves))
- 1 teaspoon toasted sesame oil (optional but highly recommended)
- 1 tablespoon oil (plus more for frying (any high smoke point, neutral oil))
- 4 cups water (or unsalted chicken stock)
- 4 tablespoons oyster sauce
- 4 teaspoons chicken bouillon powder
- 1 teaspoon granulated sugar
- 4 tablespoons cornstarch
Instructions
- 1
Prepare the proteins:
- 2
If using chicken or beef:Place the chicken or beef into a mixing and add the water, Shaoxing rice wine, salt, and baking soda. Mix well until most of the liquid has been absorbed by the meat. Following, add the cornstarch and mix until the meat is well coated. Finish by adding the oil and mix until evenly combined. Set aside until needed.
- 3
If using shrimps:Place the peeled and deveined shrimps into a bowl and mix with shaoxing rice wine and salt until well combined. Then add cornstarch and mix until the shrimps are well coated. Finish by adding the oil and mix until well combined. set aside.
- 4
If using squid:Using a knife, split the squid tube in half, lengthwise. With the inside, soft part of the squid facing up, make shallow, diagonal cuts across the entire surface, each cut about ¼ inch apart. Make sure to NOT cut all the way through! Then, cut the squid into 1 inch strips. Set aside until needed.*Please refer to the post above for photo refernece.*
- 5
Make the crispy noodles:
- 6
Into a wok or large pot, add about ½ inch to 1 inch of oil. Heat the oil to 375°F and maintain it between 370°F and 380°F. Also prepare a plate or sheet pan lined with paper towels, a pair of chopsticks, tongs, and/or spider strainer.
- 7
Divide the noodles into 2 portions, or more if you want small ones crispy noodle nests.
- 8
Once the oil is ready, place one portion fo the noodles into the oil and fry for 30 seconds to 1 minute, or until the noodles are crispy and slightly puffy. If you prefer a more pronounced nest shape, use the chopsticks or tongs to gently stir and keep the center of the "nest" open for a more nest-like shape. Flip the noodles if needed to fry the top side. Carefully remove the crispy noodle nest and let it drain on the prepared plate or tray lined with paper towels. Repeat with the rest of the noodles.*Be very careful when frying the noodles! We highly recommend a pot with tall sides or a wok, and also DON'T use too much oil. That is because the noodles will cause the oil to foam and rise up, which could cause the oil to overflow.*
- 9
Prepare the sauce:
- 10
In a bowl or large measuring cup, whisk together the water or stock, oyster sauce, chicken bouillon powder, sugar, and cornstarch until well combined and no more cornstarch lumps are visible.*If you prefer a thicker or thinner sauce, reduce or increase the cornstarch by 1 to 2 teaspoons.*
- 11
To make mi xao gion:
- 12
Blanch the vegetables:Bring a pot of water to a boil. Add the vegetables to the boiling water according to their heartiness and cook to your desired tenderness. Strain the vegetables from the water and drain them well. Keep the pot of water and set the vegetables aside until needed.*Please see the notes section for more details.*
- 13
Blanch the proteins:Using the same pot of water (or you can use a fresh pot of water), bring the water back to a boil. Once the water is boiling, add the shrimps and immediately stir to separate the shrimps. The shrimps will turn pink in about 15 seconds.
- 14
Once the shrimps turn pink, add the marinated chicken or beef. Stir immediately to separate the meat. Blanche the meat until just cooked, about 15 to 30 seconds. The chicken will turn white and the beef will turn brown.
- 15
Lastly, add the squid and cook for about 5 to 10 seconds, or until the squid curls up. At this point, all the proteins should be just cooked. Immediately drain all the proteins and set aside until needed.
- 16
Make the sauce:In a wok or large pan over medium heat, add about 1 tablespoon of oil. When the oil is hot, add the garlic and sauté until fragrant.
- 17
Give the prepared sauce a good mix and add it to the pan. Bring the sauce to a simmer and let it cook until the sauce thickens and become translucent. Stir frequently.
- 18
Finish the dish:Once the sauce has thickened, add the blanched proteins (shrimp, squid, chicken, and/or beef) and the vegetables. Stir until everything is well coated and hot again. Finish the dish by drizzling in the sesame oil and mix well. Remove from heat.
- 19
Assemble:Place each crispy fried noodles on a serving platter or a coupe and top each portion of fried noodles with an even amount of the stir fry and your desired amount of sauce.
- 20
Enjoy immediately for the best crispy or allow the noodles to soak up the sauce for a slurp-able, slightly chewy noodle texture.