Fried Noodles (Crispy Fried Egg Noodles) Mì Xào Giòn

Ingredients & Cooking Directions for Fried Noodles (Crispy Fried Egg Noodles) Mì Xào Giòn

Estimated Servings: 4

Step 1: Fry the noodles

½ pound egg noodles

6 cups water

½ teaspoon salt

1 teaspoon sesame oil

4 cups vegetable oil

Turn your stove on high heat and bring some water to a boil. Then add noodles to the boiling water and cook it for about 3-4 minutes or until the noodles are cooked but still a little firm. Drain the noodles then toss it with salt and sesame oil.

To fry the noodles, heat the oil in a large pan or wok over high heat. When you see bubbles in the oil, add the in the cooked noodles in small batches to pan spreading them around evenly. Fry the noodles on one side for about 2-3 minutes until crispy. Then carefully flip the noodles over and fry the other side until crunchy. Remove noodles from the pan and put on paper towels to drain excess oil. Repeat this process and fry the rest of the noodles in small batches.

Step 2: Cook chicken & shrimp

¼ pound chicken breast pieces

1/3 pound shrimp peeled and deveined

1 teaspoon sugar

¼ teaspoon pepper

2 tablespoons soy sauce

½ teaspoon sesame oil

1 teaspoon corn starch

2 tablespoons vegetable oil

In a bowl, add all of the ingredients, except for the vegetable oil, and mix them well. Then marinate chicken and shrimp for about 10 minutes in refrigerator. On medium high heat, add in oil and cook chicken for about 2-3 minutes or until fully cooked. Then add the shrimp and cook until pink. Then remove from heat and set chicken and shrimp aside.

Step 3: Make the sauce

1 teaspoon sugar

½ teaspoon salt

1 teaspoon fish sauce

1 teaspoon sesame oil

½ cup warm water

2 tablespoons cornstarch

Pour all of the ingredients in a bowl and mix them well to dissolve the sugar, salt and cornstarch. Then set the sauce aside.

Step 4: Assemble the dish

2 tablespoons cooking oil (vegetable or canola oil)

1 tablespoon chopped garlic

1 tablespoon chopped ginger

½ cup sliced onions

1 tbsp. cooking wine

2 cups chopped bok choy

1 cup broccoli spears

1 cup chopped baby corn

1 cup sliced mushrooms

½ cup julienned carrots

2 cups chicken stock

On medium high heat, add in oil, garlic, ginger and onions cooking them until fragrant. Then pour in wine and cook for 1 minute. Add all of the vegetables and stir fry for about 1-2 minutes. Then pour in chicken stock and allow vegetables to cook for another 2-3 minutes or until softened. Now add in the chicken, shrimp and sauce that was prepared earlier and stir fry everything together until the sauce is thickened to your desired consistency.  To assemble the dish, pour the stir fry vegetables and meats on top of the fried noodles along with some of the sauce.