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Crispy Pan Fried Noodles (Mì Xào Giòn)
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Crispy Pan Fried Noodles (Mì Xào Giòn)

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 people
Calories: 928 kcal
Course: Main Course
Cuisine: Vietnamese

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 ginger freshly grated
  • 1 ¼ cup chicken broth
  • 1 tablespoon Shaoxing wine Chinese rice 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
  • ½ pound scallops
  • ½ yellow onion sliced
  • 2 carrot diagonally sliced
  • 1 celery rib, sliced
  • 6 shiitake mushrooms fresh, sliced, or baby Bella mushrooms
  • ¼ pound baby bok choy
  • 6 oz baby corn
  • ¼ pound broccoli florets

Instructions

Fry the noodles
    Cup of Yum
  1. 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.
  2. 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.
  3. Fry for 7-10 minutes or until crispy. Repeat this for the remaining noodles. Set it aside for later.
Make the sauce
  1. 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
  1. 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.
  2. Add all the vegetables (onion, carrots, celery, shiitake mushrooms, baby bok choy, and baby corn) and stir fry for 2 minutes.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 928

% 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.