Crispy Pan Fried Noodles (Mì Xào Giòn)
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
928 kcal
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Course
Main Course
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Cuisine
Vietnamese
Crispy Pan Fried Noodles (Mì Xào Giòn)
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Vietnamese crispy pan fried noodles, mì xào giòn, consists of various vegetables and proteins stir-fried in a thick savory brown sauce and then poured over crispy pan-fried egg noodles. Learn how to make this restaurant quality dish at home in 30 minutes.
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Ingredients
Crispy Noodles
- 1 (16 oz) chow mein noodles (fresh or shelf stable)
- 8 cups vegetable oil or canola oil or peanut oil
Sauce
- 2 garlic cloves, minced
- ½ tablespoon freshly grated ginger
- 1 ¼ cup chicken broth
- 1 tablespoon Chinese Rice Wine (Shaoxing Wine)
- 2 teaspoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon cornstarch
Seafood and Vegetables
- ½ pound shrimp (8-10 large shrimps)
- ½ pound scallops
- ½ yellow onion, sliced
- 2 carrots, diagonally sliced
- 1 celery rib, sliced
- 6 fresh shiitake mushrooms (or baby Bella), sliced
- ¼ pound baby bok choy
- 6 oz baby corn
- ¼ pound broccoli florets
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Instructions
Fry the noodles
- In a large wok, add oil until it covers 1-2 inches of the wok (about 8 cups or enough to fully submerge the noodles). Turn the heat to med-high.
- Using your fingers, separate the noodles to prevent them from sticking together and cooking unevenly. Once the oil is hot, and reaches 375°F, drop 8 oz of noodles into the wok. Use chopsticks or tongs to spread the noodles evenly around to form a circle.
- Fry for 7-10 minutes or until crispy. Repeat this for the remaining noodles. Set it aside for later.
Make the sauce
- In a small bowl, whisk together garlic, ginger, chicken broth, Chinese rice wine, soy sauce, oyster sauce, sesame oil, sugar, and cornstarch. Set this aside for later.
Stir fry the seafood and vegetables
- In a large wok, on medium heat, add 1 tablespoon of vegetable oil. Fry the shrimp and scallops until no longer opaque. Remove it to a plate and set it aside.
- Add all the vegetables (onion, carrots, celery, shiitake mushrooms, baby bok choy, and baby corn) and stir fry for 2 minutes.
- Pour in the sauce. Let it simmer for 5 minutes, occasionally stirring. Then, stir in the shrimp and scallops. Once the sauce has thickened, and the vegetables are cooked, turn off the heat.
- When ready to serve, pour the stir-fried vegetables and seafood over the crispy noodles.
Notes
- Prep all the ingredients before starting. It will help speed up and simplify the cooking process.
- Keep the oil between 370-380°F. If the oil is not hot enough, the noodles will take longer to cook and become soggy or lose moisture and harden. If the oil is too hot, it will brown quickly and burn.
- If you're using dried shelf-stable noodles and need to boil them, let them dry for at least an hour before frying. This will minimize the oil spattering.
Nutrition Information
Show Details
Calories
928kcal
(46%)
Carbohydrates
24g
(8%)
Protein
23g
(46%)
Fat
84g
(129%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
48g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
106mg
(35%)
Sodium
915mg
(38%)
Potassium
688mg
(20%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
6694IU
(134%)
Vitamin C
44mg
(49%)
Calcium
111mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 928 kcal
% Daily Value*
| Calories | 928kcal | 46% |
| Carbohydrates | 24g | 8% |
| Protein | 23g | 46% |
| Fat | 84g | 129% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 48g | 282% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 915mg | 38% |
| Potassium | 688mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 6694IU | 134% |
| Vitamin C | 44mg | 49% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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