Mì Xào Giòn
Vietnamese Crispy Noodles
A classic Vietnamese dish featuring golden, deep-fried egg noodles providing a delightful crunch, topped with a savory stir-fry of mixed seafood and vibrant vegetables in a rich oyster sauce. Best enjoyed immediately to savor the contrasting textures.
🧂 Ingredients
- 300 g Fresh egg noodles(Look for fresh, not dried, egg noodles for the best crispy texture.)
- 300 g Mixed seafood(Such as shrimp, squid, scallops, or fish fillets, cut into bite-sized pieces. Ensure it's thawed if frozen.)
- 2 cups Mixed vegetables(A colorful mix like broccoli florets, sliced carrots, snow peas, bell peppers, and bean sprouts. Cut harder vegetables smaller than softer ones.)
- 3 cloves Garlic(Minced.)
- 1 inch Ginger(Minced or grated.)
- 3 tbsp Oyster sauce(A good quality oyster sauce is key for flavor.)
- 1 tbsp Soy sauce(Adds depth to the sauce.)
- 1 tsp Sesame oil(For aroma.)
- 1 tbsp Cornstarch
- 2 tbsp Water(To make the cornstarch slurry.)
- 4-5 cups Vegetable oil(For deep-frying the noodles. Use a neutral oil with a high smoke point.)
- to taste Optional garnishes(Such as chopped cilantro, sliced scallions, or chili flakes.)
👨🍳 Instructions
- 1
Prepare the noodles: If using fresh noodles, gently separate them. Pat them thoroughly dry with paper towels. This is crucial for achieving crispiness and preventing oil splattering.
⏱️ 5 minutes - 2
Deep-fry the noodles: Heat the vegetable oil in a wok or deep pot to 180°C (350°F). Carefully add the egg noodles in batches, ensuring not to overcrowd the pot. Fry for 3-5 minutes, or until they are golden brown and puffed up. Use tongs to flip them occasionally for even cooking. Remove with a slotted spoon and drain on paper towels. The noodles should sound hollow when tapped.
⏱️ 15 minutes - 3
Prepare the cornstarch slurry: In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp water until smooth. Set aside.
⏱️ 1 minute - 4
Stir-fry aromatics and seafood: Drain most of the frying oil from the wok, leaving about 1-2 tbsp. Heat the wok over medium-high heat. Add minced garlic and ginger, stir-frying until fragrant, about 30 seconds. Add the mixed seafood and stir-fry until it's just cooked through and opaque, about 2-3 minutes.
⏱️ 3 minutes - 5
Add vegetables and sauce: Add the mixed vegetables (except for bean sprouts, if using) to the wok. Stir-fry for 2-3 minutes until they are tender-crisp. Pour in the oyster sauce, soy sauce, and sesame oil. Stir well to combine.
⏱️ 3 minutes - 6
Thicken the sauce: Give the cornstarch slurry a quick stir, then pour it into the wok. Stir continuously until the sauce thickens and coats the seafood and vegetables, about 1-2 minutes. If using bean sprouts, add them now and toss briefly.
⏱️ 2 minutes - 7
Assemble and serve: Arrange the crispy fried noodles on a serving platter. Spoon the hot seafood and vegetable stir-fry mixture over the noodles. Garnish with optional cilantro, scallions, or chili flakes if desired. Serve immediately to enjoy the crispy texture.
⏱️ 1 minute
💡 Pro Tips
- ✓Ensure noodles are completely dry before frying to prevent splattering and achieve maximum crispiness.
- ✓Do not overcrowd the wok when frying noodles; fry in batches for even cooking.
- ✓Stir-fry vegetables until they are tender-crisp, retaining some bite.
- ✓Serve immediately after pouring the sauce over the noodles. The sauce will gradually soften the noodles, so the crispiness is best enjoyed right away.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use different proteins like sliced chicken, pork, beef, or firm tofu.
- Incorporate a wider variety of vegetables based on seasonality and preference.
- For a softer noodle version, simply boil the egg noodles until al dente and toss them with the stir-fry.