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Pan Fried Chow Mein | Mi Xao Don

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By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6
Mi Xao Don is a classic Vietnamese dish featuring a bed of crispy, golden-brown fried egg noodles topped with a savory stir-fry of mixed vegetables and your choice of protein, all bathed in a glossy, umami-rich sauce. It's a textural delight, marrying the crunch of the noodles with the succulence of the toppings.

Ingredients 

Sauce:

  • ¼ cup fish sauce
  • ¼ cup low sodium soy sauce
  • ¼ cup dark soy sauce
  • ⅓ cup sugar
  • 2 tsp black pepper
  • 3 Tbsp Shaoxing cooking wine
  • 2 Tbsp sesame oil

Ingredients:

  • 1 lbs shrimp, peeled, or substitute with any protein or combination thereof
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 1 14-16 oz package egg noodles , divided in half
  • avocado oil or any neutral oil, for deep frying
  • ½ onion, sliced
  • 4 cloves garlic, chopped
  • 1/2 large shallot, chopped
  • 3 cups low sodium chicken broth
  • 6 cups medley of veggies; carrots, snap peas, baby bok choy, broccoli and/or straw mushroom, or any combination that you like

Thickener:

  • 2 Tbsp potato starch
  • ¼ cup water

Instructions

  • Combine all sauce ingredients in a small bowl and set aside.
  • In a separate small bowl, add shrimp, sprinkle salt and pepper, and add 2 Tbsp of the sauce and mix together.
  • Set aside to let it marinate while you prepare the rest of the ingredients.
  • Unravel the egg noodles, divide in half and place them on a big plate to form a flat round circle.
  • In a large skillet, pour oil to fill a little bit less than halfway. Turn on the heat and let the temperature reach 380 degrees.
  • Once oil is sizzling hot, slide the plate of noodles gently into the hot oil, and cook for 5-10 seconds (until you see the noodles puff up and turn a very light brown color). Then flip it over so the other side does the same thing.
  • Immediately remove the noodles. Set noodles aside.
  • In a wok or pan, heat oil on medium high, then fry onions, garlic and shallot and cook for a few minutes until the onions soften.
  • Add shrimp and cook until shrimp is slightly pink.
  • Pour in chicken broth and bring it to a boil.
  • Then add your root vegetables that will take longer to cook, give it a toss and then add your potato starch mix. Make sure to stir everything together and cook for 5 minutes.
  • Pour in the sauce mix, along with any other vegetables, and let it cook for three more minutes. Turn off heat.
  • Place fried noodles on a serving plate and pour shrimp/vegetable mix on top.
  • Garnish with cilantro sprigs and serve!

Notes

You can substitute the shrimp with any kind of protein such as tofu, beef, chicken, squid, pork etc. or a combination of any of these.

Nutrition

Serving: 1portion | Calories: 517kcal | Carbohydrates: 78g | Protein: 33g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 122mg | Sodium: 1388mg | Potassium: 934mg | Fiber: 10g | Sugar: 12g | Vitamin A: 12019IU | Vitamin C: 26mg | Calcium: 132mg | Iron: 3mg

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