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Pan Fried Chow Mein | Mi Xao Gion

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By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Mi Xao Don is a classic Vietnamese dish featuring a bed of crispy, golden-brown fried egg noodles topped with a savory stir-fry of mixed vegetables and your choice of protein, all bathed in a glossy, umami-rich sauce. It's a textural delight, marrying the crunch of the noodles with the succulence of the toppings.

Ingredients 

Sauce:

  • ¼ cup fish sauce
  • ¼ cup dark soy sauce
  • ⅓ cup sugar
  • 2 tsp black pepper
  • 3 Tbsp Shaoxing cooking wine
  • 2 Tbsp sesame oil

Ingredients:

  • 1 lbs shrimp, peeled, or substitute with any protein or combination thereof
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 1 14-16 oz package egg noodles, divided in half
  • avocado oil or any neutral oil, for deep frying
  • ½ onion, sliced
  • 4 cloves garlic, chopped
  • ½ large shallot, chopped
  • 3 cups low sodium chicken broth
  • 6 cups medley of veggies; carrots, snap peas, baby bok choy, broccoli and/or straw mushroom, or any combination that you like

Thickener:

  • 2 Tbsp potato starch
  • ¼ cup water

Instructions

  • Combine all sauce ingredients in a small bowl and set aside.
  • In a separate small bowl, add shrimp, sprinkle salt and pepper, and add 2 Tbsp of the sauce and mix together. Set aside to let it marinate while you prepare the rest of the ingredients.
  • Unravel the egg noodles, divide in half and place them on a big plate to form a flat round circle.
  • Fill a large skillet 1/3 to halfway with oil, turn to medium high heat. Test if oil is hot enough by adding a few strands of noodles to the hot oil and if it puffs up right away and turn a very light brown color then it’s ready). Slide the plate of noodles gently into the hot oil, and cook for 5-10 seconds (until you see the noodles puff up and turn a light brown color) then flip it over so the other side does the same thing. Immediately remove the noodles. It’s very easy to burn the noodles so be quick. Set noodles aside.
  • In a wok or pan, heat oil on medium high, then fry onions, garlic and shallot, and cook for a few minutes until the onions soften. Add shrimp and cook until shrimp is slightly pink. Pour in chicken broth and bring it to a boil. Then add your root vegetables that will take longer to cook, give it a toss and then add your potato starch mix. Make sure to stir everything together and cook for five minutes. Pour in the sauce mix, along with any other vegetables, turn heat on high to bring it to a boil then reduce heat to medium, and let it cook for three more minutes. Turn off heat.
  • Place fried noodles on a serving plate and pour shrimp/vegetable mix on top.
  • Garnish with cilantro sprigs and serve!

Notes

You can substitute the shrimp with any kind of protein such as tofu, beef, chicken, squid, pork etc. or a combination of any of these.

Nutrition

Serving: 1portion | Calories: 348kcal | Carbohydrates: 49g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 122mg | Sodium: 246mg | Potassium: 869mg | Fiber: 10g | Sugar: 12g | Vitamin A: 12018IU | Vitamin C: 26mg | Calcium: 124mg | Iron: 3mg

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