Mi Xao Gion (Vietnamese Crispy Pan Fried Noodles)

5 from 2 votes

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!

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 636

Author Jessica Kwon

Ingredients

8 oz chow mein noodles I recommend refrigerated
4 oz thinly sliced beef like skirt, flap, flank, or ribeye steak
⅛ teaspoon baking soda
4 oz raw shrimp peeled, deveined, and tails removed
½ cup cooking oil divided
½ onion thinly sliced
2-3 cloves garlic minced
½ inch knob ginger grated; about 1 tsp
Green onion thinly sliced; for garnish

Optional Vegetables

4 oz cremini (baby bella) mushroom thinly sliced
1 carrot thinly sliced on a dramatic diagonal
1 baby bok choy quartered
5 baby corn halved

Sauce

½ tablespoon white granulated sugar
2 tablespoon low sodium soy sauce
½ tablespoon Shaoxing rice wine
1 tablespoon oyster sauce
2 tablespoon corn starch
1½ cup low sodium chicken broth
Salt and pepper to taste

Instructions

Bring a pot of salted water to a boil. Add noodles and cook according to package instructions, about 30 seconds for refrigerated noodles or 3-4 minutes for shelf-stable noodles. Drain and transfer to a large plate. Fluff, shape into a circle, and let dry while you prep the fresh ingredients.
In a bowl, make the sauce by whisking together white sugar, soy sauce, Shoaxing wine, oyster sauce, and ¼ teaspoon salt and pepper each.
Place thinly sliced beef into a bowl. Add 1 tablespoon of sauce and the baking soda. Mix well and set aside to marinade. Meanwhile, add corn starch to remaining bowl of sauce. Set aside.
Pour ¼ cup cooking oil into a large non-stick skillet over medium-high heat. Once hot, slide noodles in. Pan-fry for 6-8 minutes. Do NOT toss noodles - instead swirl around the pan often until bottom is crispy.
To flip the noodles, slide from the skillet onto a clean plate. Use another large plate or pan lid and place on top of the noodles on the plate. Flip and now your noodles should be bottom-side up on the plate or lid. Add 2-3 tablespoon more oil to the skillet, slide the noodles back in, and pan-fry for another 6-8 minutes. Once crispy, slide onto paper-lined plate.
Using the same skillet, add 1-2 tablespoon more oil over high heat. Add onion and mushroom and let caramelize for 2-3 minutes, stirring often. Once edges of onion start to char, stir in garlic and ginger for 30 seconds until fragrant.
Add beef into the skillet and let sear for 2-3 minutes. Then add shrimp, turn heat down to medium, and stir fry for another 2-3 minutes. It's ok if the meats aren't all the way cooked through yet. Transfer to a plate and set aside.
Pour chicken broth and sauce mixture into the skillet. Let simmer for about 4 minutes, stirring constantly, until it starts to darken and reduce slightly. Add your vegetables (I'm using carrots, baby corn, and bok choy) and simmer for an additional 2-3 minutes.
Finally, add the beef and shrimp mixture into the skillet. Stir and let simmer until heated through and sauce has reached desired consistency. Pour over pan-fried noodles and garnish with green onion. Serve immediately.

Notes

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.

Nutrition