Hu Tieu Xao (Vietnamese Stir Fried Noodles)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
552 kcal
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Course
Main Course
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Cuisine
Vietnamese
Hu Tieu Xao (Vietnamese Stir Fried Noodles)
Description
Hu Tieu Xao (Vietnamese Stir Fried Noodles) features thinly sliced flank steak marinated with oyster sauce, light and dark soy sauces, sugar, and garlic powder, tenderized further by baking soda. The meat is quickly seared to preserve juiciness. Wide rice noodles, either fresh or dried, are blanched or cooked before stir-frying to a tender yet firm texture. Chinese broccoli stems and leaves are cooked gradually for even doneness and crunch, and bean sprouts are added last for freshness. The reserved marinade sauces the noodles and ties the dish together, offering a balance of savory and slight sweetness. Garnished with chopped scallions and optionally served with sriracha, the dish delivers a rich, layered flavor profile typical of Vietnamese stir-fried noodles.
The process emphasizes timing and gentle handling, especially adding noodles last and mixing carefully to keep strands separate without breaking. The beef benefits from the rest in marinade and quick searing to remain tender.
This dish works well as a complete meal on its own, pairing well with light sides or simple clear soups if desired. The combination of meat, vegetables, and noodles offers satisfying textures and flavors in each bite.
When cooking, slice the beef against the grain and use baking soda to tenderize for the best texture. Avoid overcooking noodles; add them at the end and toss them gently to maintain their integrity. This attention to technique ensures the best eating experience.
Ingredients
For the Beef Marinade
- 1 pound flank steak thinly sliced against the grain, or skirt steak
- ½ teaspoon baking soda
- 2 tablespoon oyster sauce
- 1 ½ tablespoon soy sauce light
- 1 tablespoon dark soy sauce
- 2 teaspoon sugar
- 1 teaspoon garlic powder
For the Stir Fry
- 2 tablespoon cooking oil divided, neutral
- 1 pound rice noodles wide, fresh or dried
- ½ yellow onion thinly sliced
- ½ pound Chinese broccoli chopped (separate stems/leaves, gai lan
- 1 cup bean sprout
- Sriracha sauce optional
- scallion chopped, for garnish
Instructions
Marinate the beef
- In a medium bowl, mix oyster sauce, soy sauces, sugar, and garlic powder. Coat the beef with baking soda and ½ tbsp of the sauce. Let it sit for 15 minutes while prepping the rest. Reserve the remaining marinade.
Prep the Noodles
- Fresh noodles: Cut into 1-inch wide strips. Blanch for 30 seconds if stiff, then drain and shock in ice water.Dried noodles: Cook according to package directions until al dente. Drain and rinse with cold water
Sear the Beef
- Heat 1 tbsp oil in a large nonstick pan or wok over medium-high. Sear the beef for 1–2 minutes per side, then transfer to a plate.
Stir Fry Veggies
- Add the remaining oil. Cook the onion and Chinese broccoli stems for 2 minutes. Add the leaves and cook 4–5 minutes more, until softened.
Add Noodles + Sauce
- Gently separate noodles and toss with the remaining marinade. Add a splash of water or oil if they start to dry out.
- Finish. Return the beef to the pan. Toss in bean sprouts and mix everything together until heated through.
- Garnish & Serve. Top with scallions and a drizzle of sriracha if you like heat. Serve immediately!
Notes
- Slice beef thinly against the grain to maximize tenderness and marinate well with baking soda for at least 15 minutes.
- Handle noodles gently when adding to the stir fry to prevent breaking; separate them carefully.
- Use fresh or dried wide rice noodles as preferred; blanch fresh noodles briefly to soften if needed.
- Serve immediately after tossing to enjoy the beef's tenderness and the noodles’ firm texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 68g | 23% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 53mg | 18% |
| Sodium | 875mg | 36% |
| Potassium | 412mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1693IU | 34% |
| Vitamin C | 20mg | 22% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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