Mì Xào Giòn (Crispy Noodle Stir Fry)

Up close of stir fry plated on top of fried noodles

Mì Xào Giòn (Crispy Noodle Stir Fry)

This mì xào giòn or Crispy Noodle Stir Fry is made with fresh seafood, chicken and a colorful variety of vegetables. Nothing beats that ultra crispy golden noodle nest that is glazed in a rich garlicy soy sauce.

Course Lunch & Dinner Recipes

Cuisine Vietnamese

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 809kcal

Author Takes Two Eggs

Ingredients

Sauce

¼ cup oyster sauce
¼ cup light soy sauce
¼ dark soy sauce
½ cup tablespoon granulated sugar
1 teaspoon white pepper
1 teaspoon shaoxing wine
1 teaspoon sesame oil
2 ¾ cup (14 oz) chicken broth
2 tablespoon cornstarch
5 tablespoon water

Crispy Noodles

15 oz fresh thin egg noodles wonton or chow mein noodles
10 cups vegetable oil or canola oil

Stir Fry

10 oz chicken thigh thinly sliced
5 oz squid washed and sliced (optional)
5 oz shrimp peeled and de-veined
1 tablespoon vegetable oil
½ yellow onion thin wedge cut
6 garlic cloves minced
2 shallots minced
1 carrot peeled and sliced
8 shitake mushroom stems removed, sliced
8 baby bok choy stems and leaves separated
2 stalks green onion

Instructions

Sauce and marinade

Mix the sauce. In a small mixing bowl, mix the oyster sauce, light soy sauce, dark soy sauce, sugar, white pepper, Shaoxing wine, and sesame oil.
Marinate the protein. Marinate the sliced chicken and washed shrimp and squid with salt and pepper. Then take 2 tablespoons of the sauce and mix. Marinate for 10 minutes.

Crispy Noodles

Prepare the wok. Heat a large wok or deep pot with about 4-5 inches of vegetable or peanut oil to 380°F.
Fry the noodles. Working in groups, separate the noodles and shape them into a nest-like shape on top of the spider strainer. Submerge the noodles into the oil for about 10-20 seconds or until the noodles puff up and become crispy. (Optional) If you want a more pronounced bird nest shape, place a smaller strainer on top of the noodles so when the noodles puff up they will puff around the smaller strainer creating a more pronounced bird's nest. Transfer the noodles onto a wire rack to drain excess oil and cool.

Stir Fry

Cook aromatics. In a large pan or wok, heat on high heat 1 tablespoon of vegetable oil and stir fry onion, garlic, and shallots until browned and fragrant.
Cook the protein. When the aromatics are browned and fragrant, add in the chicken and stir fry for 1 minute. Then add in the squid and stir fry for an additional 30 seconds. Lastly, add in the shrimp and stir fry until pink.
Add the chicken broth. When the protein is cooked, add the chicken broth and mix. Heat on high until the chicken broth reaches a boil.
Add the vegetables and sauce. When the chicken broth reaches a boil, add the carrots and toss for 1 minute. Then add in the mushrooms and toss for another 1 minute. Then slowly add the corn starch slurry 1 tablespoon at a time and mix for 30 seconds. Then add 4-5 tablespoons of the sauce mixture and mix for 30 seconds and taste. Add more sauce 1 tablespoon at a time and taste to see if you prefer a more concentrated sauce. Lastly, add the bok choy and green onion. Toss the vegetables until softened about 1-2 minutes.
Assembly. Place the crispy noodle nest onto a large plate. Top with the stir fry vegetables and protein and pour in a few tablespoons of sauce. Enjoy!

Notes

Prep all the ingredients before you start cooking. If you plan out the recipe ahead of time by making the sauce, the cornstarch slurry, prepping the vegetables, and marinating the proteins in separate bowls it will speed up and simplify the cooking process.

Fry the noodles at 380°F or 193°C. You do not want overly soggy noodles if the temperature is too low or burnt noodles if the oil is too hot. At 380°F the noodles will come out perfectly crisp and crunchy.
Pour the cornstarch 1 tablespoon at a time and mix. This allows the cornstarch to be evenly distributed in the chicken broth and thicken up the sauce. Pouring it all at once may result in one section of the broth that is coagulated and the rest overly watery.
Use enough sauce to taste. This recipe will make an excess of sauce. DO NOT USE ALL THE SAUCE. This will yield an overly salty sauce. Make sure to add the sauce 1 tablespoon at a time and toss to reach your desired saltiness. I used about 5 tablespoons of the sauce in this recipe.
Storage Instructions: you can store the stir fry apart from the noodles in an airtight container for up to 5 days in the refrigerator. The noodles will lose their crispiness within 24 hours and turn stale. I recommend freshly frying up the noodles when you want to serve.

Nutrition