The Vietnamese version to Chinese Lo Mein/Chow Mein is ‘Mì Xaò Dòn’ or crispy egg noodles. The most traditional recipe will call for stir-fried seafood (e.g., squid, scallops, shrimp) and mixed vegetables – easily found on the menu at Vietnamese restaurants. I’m always disappointed when I order egg noodle stir-fry dishes at Chinese restaurants because they usually are soft and soggy.
The fresh egg-noodles used in this recipe can be found at the Asian market usually labeled as Chinese thin or ramen noodles. It comes in a 16 oz package in the refrigerated or freezer section. The egg noodles looks like angel hair pasta. If you use the entire package, it will serve about 6-8 people. Remember to double the recipe below and fry the noodles in two batches.
Feel free to substitute the chicken with sliced beef or pork and leave the shrimp in or out. As for the vegetables, use whatever you like in stir-fries. You will note that the onions are added towards the end so that they are barely cooked and still firm. If you prefer the onions to be more wilted and well cooked, add it the same stage as the carrots.
Tip: Have two frying pans going at once on the stove – one to fry the noodles and the other to make the stir-fry. Serve dish immediately or else the noodles will be soggy from soaking in the sauce.
Crispy Egg Noodles with Chicken and Shrimp (Mì Xaò Dòn)
- 6 cups of water
- Chinese thin/ramen style egg noodles (8oz)
- 5 tbsp of olive oil
- 2 boneless breast of chicken, sliced
- ½ lb of peeled shrimp
- 2-3 chopped cloves of garlic
- 1 carrot thinly sliced at diagonal
- 1 tsp of oyster sauce (optional)
- 2 tbsp fish sauce
- 2 tbsp of soy sauce
- 2 tbsp of corn starch
- 1 cup of chicken stock or water
- 2 bunches of baby bok choy, cut diagonally 1 inch
- ½ lb of snow peas
- ½ onion sliced
- Crushed black pepper to taste
1. Bring a pot of water to boil and drop in 8 oz (½ package) of fresh Chinese egg noodles. Cook noodles for 3-4 minutes, only until noodles have softened, just before al dente. Drain noodles and let cool for 5 minutes. Place noodles on a dinner plate, with your hands form a flat round disc of noodles about 1 inch thick in height and the diameter of a dinner plate.
2. Heat 3 tbsp oil in a 12-inch skillet over medium-high heat for the egg noodles. At the same time, heat 2 tbsp of oil in another large skillet for the stir-fry.
3. Slide the noodle from the plate into the heated 12-inch skillet and fry until golden brown and crispy, about 4-5 minutes on each side. While the noodles are frying, start the stir-fry. Remember to periodically check on the noodles and flipping it to the second side.
4. In the second large skillet being heated with oil on medium-high heat, add the sliced chicken and stir-fry until half-cooked. Next, mix in the chopped garlic, shrimp and sliced carrots.
5. In a small bowl make the sauce by combining the oyster sauce, fish sauce, corn starch and chicken stock.
6. To the meat stir-fry, add the bok choy, snow peas and sliced onions. Drizzle the sauce over the stir-fry mixture and bring it to a boil – periodically stirring the pan to incorporate the ingredients. When the bok choy and snow peas turn bright green remove the stir-fry from the heat.
7. The egg-noodles by now should be golden brown on both sides. Place the entire disc of egg noodles onto a platter and top with the just finished stir-fry. Add crushed pepper for desired taste.