Mi Xao Gion (Vietnamese Crispy Pan Fried Noodles)

Vietnamese Crispy Pan Fried Noodles, or Mì Xào Giòn, is a flavor-loaded stir fry with the best taste and texture! Crispy egg noodles are topped with juicy beef, shrimp, and a delicious blend of brightly colored vegetables. The sweet, savory, and tangy brown sauce glosses over the entire mixture for a hearty and rich meal that's just as good as the restaurant's!

Jump to:

• 🍜 What Is Mi Xao Gion?
• 🧂 Ingredients
• 👩🏻‍🍳 How To Make Mi Xao Gion
• 💭 Top Tips
• 🥡 Storing & Freezing
• 📖 Recipe FAQs
• 🍽 Looking For More Vietnamese Recipes?
• 📋 Recipe

🍜 What Is Mi Xao Gion?

This signature dish can be found at almost every Cantonese and Vietnamese restaurant! Mì Xào Giòn goes by several names including Mi Xao Don, Bird’s Nest, Crispy Chow Mein Noodles, Chinese Crispy Egg Noodles, and Hong Kong Pan Fried Noodles. However, they all refer to the same delicious dish!

In Vietnamese, mì means noodles. Xào means fried, and giòn or dòn means crispy. So, put together, the name literally means crispy fried noodles, which is the perfect way to describe this takeout-favorite.

Traditionally, Crispy Egg Noodles are made with yellow noodles that have been deep fried until they're lightly puffy and crunchy. A delectable combination of beef, seafood, and vegetables are coated in a rich and savory gravy-like sauce. It's all poured on top of the crispy "bird's nest" of noodles for a hearty and aromatic meal.

Frying Made Easy

Traditional Mi Xao Gion recipes are pretty elaborate and require quite a few steps. It’s not exactly the fastest or most simple meal you could ever make, but it is truly tasty and worth the effort!

One of my favorite things to do is take traditional Asian recipes like Vietnamese Flat Rice Noodles with Beef, Vietnamese Chicken Curry, and Vietnamese Pork Skewers and and make them home-cook friendly while still keeping their authentic flavor. Naturally, I did the same with these Vietnamese Crispy Pan Fried Noodles! 

Some recipes for Mi Xao Gion require deep frying the chow mein noodles in a large vat of oil. This method can result in extra-oily noodles, while also being scary and complicated. For this recipe, I adapted Kenji Alt-Lopez’s method of pan frying the noodles from his cookbook “The Wok". The end result is a simplified version for the same great results: perfectly crispy, browned noodles for a fraction of the oil and effort!

Why You'll Love It

• Versatile: Mi Xao Gion is easy to customize to your liking. Use your favorite proteins and vegetables - even any produce that's on its way out!
• Better than takeout: One of my favorite things to do is to turn classic takeout dishes into easy homemade meals. Cooking Mi Xao Gion from scratch is just as tasty, and also healthier and way more budget-friendly too! 
• Great for crowds: Both adults and kids are big fans of Crispy Pan Fried Noodles! Easily double or triple the recipe for holidays, parties, or family dinners.

🧂 Ingredients

• Chow mein noodles: You should be able to find chow mein noodles in the Asian section at your local grocery store. Sometimes they're called lo mein or egg noodles - you simply want thin yellow noodles. I prefer to use refrigerated noodles instead of shelf-stable or dried varieties because they crisp up better. However, whatever you can find will work. 
• Beef: Quick cooking cuts of beef are key to avoiding chewy, tough bites. Look for flank, sirloin, rump, or skirt steak cuts, and be sure to slice them thinly with a sharp knife. 
• Shrimp: I always have a large bag of frozen shrimp on hand for easy meals. I recommend using medium-sized shrimp in the U30-60 range. To thaw, place them in the refrigerator overnight or in a bowl of cold water for a few minutes. Then peel, devein, and remove the tails.
• Baking soda: A restaurant trick to help tenderize the beef. Don't worry, you can't taste it at all.
• Cooking oil: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F).
• Aromatics: Onion, garlic, ginger, and green onion add a lot of flavor to the dish. I would consider these the bare minimum of vegetables needed.
• Vegetables: I like to include a wide variety such as fresh mushrooms, carrots, bok choy, and baby corn. But pretty much any medley of veggies would work!
• White sugar: To help balance the saltiness and acidity from the sauce while sweetening the dish. 
• Soy sauce: Helps form the base of the sauce. I recommend using a low-sodium variety whenever possible. 
• Shaoxing rice wine: A staple in Asian cuisine like Taiwanese Turkey Rice and key to making this Mi Xao Gion taste just like your favorite takeout. This amber-colored wine adds a complex, sweet, and tangy flavor to the sauce. 
• Oyster sauce: A must-have ingredient in stir fry recipes. It's sweet, savory, and full of umami. It also contributes to a smooth, glazed consistency in the sauce. 
• Corn starch: Used to thicken the sauce. 
• Chicken broth: I recommend using a low-sodium chicken broth for better control of the seasoning.

Substitutions & Variations

• This recipe is the perfect way to pack in tons of protein, but you don’t have to limit yourself to beef and shrimp. Feel free to use any variety of proteins like sliced chicken, pork, scallops, and squid. 
• Can’t find Shaoxing wine? Dry sherry, sake, or mirin are your best substitutes. Keep in mind that mirin is sweeter than Shoaxing so you may want to reduce the amount of sugar.
• Want to keep this Mi Xao Gion alcohol-free? Use a small splash of rice wine vinegar or apple cider vinegar in place of the wine. They won’t produce the exact same flavor, but they will add a bit of acidity and depth to the sauce and will still taste great! 
• To add some spice, top your Vietnamese crispy noodles with a drizzle of spicy chili oil or Sriracha. 
• Make it plant-based! Feel free to substitute the meat with tofu or a plant-based meat alternative. 
• Feel free to use any vegetables you'd like. Snap or snow peas, broccoli, water chestnuts, bean sprouts, or zucchini are great to add in at the same time as the carrots. Make sure large vegetables are cut thinly since they'll only be cooking for a few minutes.

👩🏻‍🍳 How To Make Mi Xao Gion

⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.

STEP ONE: First, bring a large pot of water to a boil and lightly salt it. Add the chow mein noodles. If fresh (refrigerated), they'll only need 30 seconds to rehydrate. If dried, follow package instructions.

Then drain and lay the noodles onto a plate or cutting board. Shape into a circle and lightly fluff. Let sit to dry while you continue.

STEP TWO: Next, prep all your vegetables and protein.

STEP THREE: Make the sauce by whisking together sugar, soy sauce, Shaoxing wine, oyster sauce, salt and pepper.

STEP FOUR: Add 1 tablespoon of the sauce to the thinly sliced beef, along with the baking soda. Mix well and let marinate.

STEP FIVE: Then add cornstarch to the remainder of the sauce. Make a cold slurry by whisking vigorously to remove any lumps - it should be a light brown color now. Set aside.

STEP SIX: Get ready to pan fry the noodles. Pour ¼ cup oil to a large skillet (I used a 12 inch non stick pan). Heat to 350ºF or until shimmery with tiny bubbles appearing when a wooden utensil is placed in the oil.

Slide the dried noodles from the plate into the skillet. It should sizzle instantly. Shape the noodles into a circle and swirl the pan to evenly coat the bottom of the noodles with oil.

Let pan fry for 8-10 minutes over medium-high heat. Use wooden chopsticks or tongs to gently swirl the noodles in a circular motion a few times as it's frying. The noodles will first steam, then harden as the bottom layer dries and crisps. Use a spatula to check the bottom - once it's golden brown and crispy, you can move on.

STEP EIGHT: This method is what I've found to be the easiest way to flip the noodles. First, slide it out onto a clean plate. Place a large lid on top, then invert so the plate is now on top. Remove the plate and the noodles should now be bottom-side up.

STEP NINE: Add 2-3 tablespoon more oil to the hot skillet and let heat it for a minute. Then slide the noodles from the lid into the skillet.

Repeat the pan-frying method with the second side, swirling with chopsticks for 4-6 more minutes or until crispy.

Then slide the noodles onto a clean plate or cutting board. You can line it with paper towels to drain excess any oil if you'd like.

STEP TEN: Start on the sauce. Add 2 tablespoon more oil to the same skillet and heat over medium-high. Add the onion and mushroom. Stir fry for 2 minutes until edges of onions start to char.

Then add the garlic and marinaded meat. Cook for 1-2 minutes until little pink remains.

Add the shrimp and cook 1 minute per side.

Then transfer everything to a clean plate and set aside.

STEP ELEVEN: Turn the heat down to low. To the same skillet, pour in the chicken broth and sauce. Stir constantly to prevent any cornstarch from sticking to the bottom of the pan. Simmer for 2-3 minutes.

Then add in the vegetables. Let simmer for an additional 2 minutes or until the bok choy turn bright green, stirring often.

Finally, return the beef and shrimp mixture back into the pan. Cook for 1-2 minutes or until heated through and season to taste.

SERVE: Transfer the crispy noodles to a serving plate. Pour the gravy on top and garnish with sliced green onion. Serve immediately.

💭 Top Tips

• Vietnamese Crispy Pan Fried Noodles requires multiple different steps, but it moves quickly! Have your ingredients and multiple clean plates ready and close by! 
• The order of steps is critical in this recipe. So, follow the instructions carefully. The noodles must be cooked first so that they have time to fully dry. Otherwise, your Mi Xao Gion won’t have its signature crispy texture!
• Use a large non-stick pan or well-seasoned wok to fry the noodles, and be very patient! At first, it won’t seem like the noodles are cooking at all. In the beginning, the noodles will steam and begin to crisp as they dry out. It'll take a good 8-10 minutes until they brown - you should also be able to feel the texture of the noodles change as you swirl. Take your time!
• “Swirl” the noodles around the skillet for an even crisp. Whatever you do, don’t toss, stir, or flip them around! 
• For the sauce, you’ll want to mix the cornstarch in with the cold sauce very well, making sure to stir thoroughly until there are no lumps. Then, when cooking, make sure to continue to stir constantly so that the sauce does not settle and create a slimy layer on the bottom.

🥡 Storing & Freezing

Storing: Mi Xao Gion is best served fresh. If you think you will have leftover Crispy Pan Fried Noodles, I recommend keeping the stir fry mixture separate from the noodles until just before serving.
Store the meat, veggies, and sauce mixture in an airtight container. The crispy noodles should be stored in an air-tight container or on a plate covered with plastic wrap. Store both in the fridge for up to 5 days.

Freezing: I don’t recommend freezing the complete dish as the noodles will become soggy once thawed. However, you can freeze the stir fry mix on its own in an airtight container for up to 2 months. 

Reheating: Warm the sauce mixture in the microwave in 30 second intervals until hot. Alternatively, you can reheat it in a skillet over medium heat, covered, for a few minutes.
The noodles can be microwaved but they will lose their crisp texture. Toasting or air frying them will regain some crunch, but for best results I recommend making a fresh batch of crispy pan fried noodles.

Make Ahead: I recommend serving these Vietnamese crispy noodles right away while they’re still warm. However, if you want to prepare in advance, you can cook the meat, vegetables, and sauce mixture 2-3 days in advance. Then, just fry your noodles, and assemble the dish as usual when you’re ready to eat!

📖 Recipe FAQs

🍽 Looking For More Vietnamese Recipes?

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and consider leaving a comment. It's always greatly appreciated!

📋 Recipe