Vietnamese Crunchy Noodles (Mi Xao Don/Gion)

I have been craving Vietnamese food lately. Specifically Pho. I talked my boyfriend into getting some Pho over the weekend; he had never tried it before and he’s not a veggie eater, but was willing to give it a go (minus the veggies, sigh).

I had an order of shrimp spring rolls with peanut sauce and the vegetable pho. He had their Vietnamese iced coffee, which I had a taste of and was so dang delicious, and the steak and meatball pho. It definitely hit the spot! And my boyfriend even enjoyed it! Yay for opening up his food doors!

Of course, now I’m craving something else along the Vietnamese food train. I decided I wanted to make Vietnamese Crunchy Noodles. You can make these with whatever protein or veggies you want. I decided I just wanted vegetables in mine.

The cast:

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The chow mein stir fry noodles came in two bundles to a package, each bundle being one serving. You can cook the noodle bundles together or one at a time. I decided for one at a time to keep the servings separated.

In a pot, boil water and add chow mein noodles. Cook the noodles for just a few minutes and drain. Rinse the noodles with cold water and drain. Repeat with other noodle bundle. Allow noodles to air-dry for about 30 minutes. Before frying, lightly separate the noodles to loosen them up for more even frying.

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In a pan, heat vegetable oil on high heat. When oil is hot enough, add chow mein noodles and turn heat down to medium heat. Heat for several minutes until the noodles are golden brown.

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Flip noodles over and cook other side for several minutes until golden brown. As I was lifting the noodle disc over, I added more oil to the pan before placing the other side down to fry. Place noodle disc on a plate and set aside. Repeat steps with other noodle bundle.

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For your stir fry sauce, combine soy sauce, fish sauce, oyster sauce, sugar, and corn starch in a bowl and set aside.

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Add chopped onions and mushrooms to a pan and saute for several minutes.

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Next, add baby corn to the vegetables and cook for a few minutes more.

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Once vegetables have cooked, add stir fry sauce and cook for a minute.

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Remove vegetables from heat and add on top of chow mein noodle disc. The stir fry sauce is so delicious and the noodles have the perfect crunch! Printable down below.

Enjoy!

lil-redhaired-girl-3

Vietnamese Crunchy Noodles

  • Servings: 2
  • Time: 1 hr
  • Print

Pan fried noodles with stir-fried vegetables.

Ingredients

  • vegetable oil
  • 2 green onions, chopped
  • baby portabella mushrooms, chopped
  • can of baby corn, drained
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • 2 tbsp oyster sauce
  • 1 tbsp corn starch
  • 1/2 tsp sugar
  • chow mein stir-fry noodles

Directions

In a pot, boil water and add chow mein noodles. Cook the noodles for just a few minutes and drain. Rinse noodles with cool water and drain. Repeat with other noodle bundle. Allow noodles to air-dry for about 30 minutes. Before frying, lightly separate noodles to loosen them for even frying.

In a pan, heat vegetable oil on high heat. When oil is hot enough, add chow mein noodles and turn heat down to medium heat. Heat for several minutes until the noodles are golden brown. Flip noodles over and cook other side for several minutes until golden brown. Place noodle disc on a plate and set aside. Repeat steps with other noodle bundle.

For your stir fry sauce, combine soy sauce, fish sauce, oyster sauce, sugar, and corn starch in a bowl and set aside.

Add chopped onions and mushrooms to a pan and saute for several minutes. Next, add baby corn to the vegetables and cook for a few minutes more. Once vegetables have cooked, add stir fry sauce and cook for a minute.

Remove vegetables from heat and add on top of chow mein noodle disc. Serve immediately.

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