Mi Xao Gion (Vietnamese Crispy Pan Fried Noodles)
Vietnamese Crispy Pan Fried Noodles, or Mì Xào Giòn, is a flavor-loaded stir fry with the best taste and texture! Crispy egg noodles are topped with juicy beef, shrimp, and a delicious blend of brightly colored vegetables. The sweet, savory, and tangy brown sauce glosses over the entire mixture for a hearty and rich meal that's just as good as the restaurant's!
- Prep time
- 25 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz chow mein noodles (I recommend refrigerated)
- 4 oz thinly sliced beef (like skirt, flap, flank, or ribeye steak)
- ⅛ tsp baking soda
- 4 oz raw shrimp (peeled, deveined, and tails removed)
- ½ cup cooking oil (divided)
- ½ onion (thinly sliced)
- 2-3 cloves garlic (minced)
- ½ inch knob ginger (grated; about 1 tsp)
- Green onion (thinly sliced; for garnish)
- 4 oz cremini (baby bella) mushroom (thinly sliced)
- 1 carrot (thinly sliced on a dramatic diagonal)
- 1 baby bok choy (quartered)
- 5 baby corn (halved)
- ½ tbsp white granulated sugar
- 2 tbsp low sodium soy sauce
- ½ tbsp Shaoxing rice wine
- 1 tbsp oyster sauce
- 2 tbsp corn starch
- 1½ cup low sodium chicken broth
- Salt and pepper (to taste)
Instructions
- 1
Bring a pot of salted water to a boil. Add noodles and cook according to package instructions, about 30 seconds for refrigerated noodles or 3-4 minutes for shelf-stable noodles. Drain and transfer to a large plate. Fluff, shape into a circle, and let dry while you prep the fresh ingredients.
- 2
In a bowl, make the sauce by whisking together white sugar, soy sauce, Shoaxing wine, oyster sauce, and ¼ tsp salt and pepper each.
- 3
Place thinly sliced beef into a bowl. Add 1 tbsp of sauce and the baking soda. Mix well and set aside to marinade. Meanwhile, add corn starch to remaining bowl of sauce. Set aside.
- 4
Pour ¼ cup cooking oil into a large non-stick skillet over medium-high heat. Once hot, slide noodles in. Pan-fry for 6-8 minutes. Do NOT toss noodles - instead swirl around the pan often until bottom is crispy.
- 5
To flip the noodles, slide from the skillet onto a clean plate. Use another large plate or pan lid and place on top of the noodles on the plate. Flip and now your noodles should be bottom-side up on the plate or lid. Add 2-3 tbsp more oil to the skillet, slide the noodles back in, and pan-fry for another 6-8 minutes. Once crispy, slide onto paper-lined plate.
- 6
Using the same skillet, add 1-2 tbsp more oil over high heat. Add onion and mushroom and let caramelize for 2-3 minutes, stirring often. Once edges of onion start to char, stir in garlic and ginger for 30 seconds until fragrant.
- 7
Add beef into the skillet and let sear for 2-3 minutes. Then add shrimp, turn heat down to medium, and stir fry for another 2-3 minutes. It's ok if the meats aren't all the way cooked through yet. Transfer to a plate and set aside.
- 8
Pour chicken broth and sauce mixture into the skillet. Let simmer for about 4 minutes, stirring constantly, until it starts to darken and reduce slightly. Add your vegetables (I'm using carrots, baby corn, and bok choy) and simmer for an additional 2-3 minutes.
- 9
Finally, add the beef and shrimp mixture into the skillet. Stir and let simmer until heated through and sauce has reached desired consistency. Pour over pan-fried noodles and garnish with green onion. Serve immediately.