Vietnamese Crispy Noodle (Mi Xao Gion)
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Here’s the instructional video for my Crispy Noodles or Mi Xao Gion. This dish is packed with protein, vegetables on a bed of crispy egg noodles! You can use whatever protein or veggies you want. I put this together with what I had in my pantry that day.
Serving size: 3 plates
Ingredients:
1 bag of fresh thin egg noodles (15 oz)
1 lb peeled and deveined shrimps
1 bag of fried tofu
1 broccoli head
1 carrot
1 onion sliced
1 pack brown beech mushrooms
1 tbsp minced garlic
cooking oil for frying noodles and stir fry
2 chopped green onions for garnish
Sauce:
1 tbsp cornstarch
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1/2 tsp sugar
1/2 tsp salt
1 cup water
Season to taste: 1 tsp salt and 1 tbsp oyster sauce
Instructions:
1. Cut broccoli into bite size florets and slice carrots then blanch in hot water for 10 minutes. This will help speed up the stir fry process later since these take longer to cook.
2.Make the sauce by mixing all sauce ingredients together in a bowl. Set aside.
3. Fry your noodles one portion at a time until crispy and golden. Either deep fry or have enough oil to cover half of the noodles then flip to fry the other side. Spread your noodles out evenly with a chopstick to make a round noodle cake like shape.
4.Heat about 1-2 tbsp of oil in a wok then add minced garlic and onion slices. Cook until onion softens then add shrimps.
5. Stir until shrimp is almost fully cooked then add in broccoli, carrots, mushrooms, tofu and sauce.
6. Season to taste. I added 1 tsp salt and 1 tbsp oyster sauce.
7. Stir until veggies are cooked and sauce thickens.
8. Pour all the fixings and sauce over the crispy noodles. Garnish with chopped green onions.
9. I like to serve it with a side of soy sauce with chili for dipping.
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