Vietnamese Crispy Seafood Noodles (Mì Xào Giòn)

What is Mì Xào Giòn?

Mì xào giòn is a Vietnamese crispy noodle dish: egg noodles pan-fried until golden and crunchy, then smothered in a savory gravy of seafood and vegetables. The chicken stock gravy is thickened with cornstarch and seasoned with oyster sauce, with a little sesame oil for a nutty finish. As it soaks in, you get both crispy and soft noodles in every bite.

This is a recipe from my childhood, made with shrimp, cuttlefish, napa cabbage, bok choy and carrot. It serves four and is a favorite at Vietnamese-Chinese restaurants.

This recipe was originally made in partnership with Yeo's.

Watch How to Make It

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Vietnamese Crispy Seafood Noodles (Mì Xào Giòn)

Print Recipe

Golden, crispy pan-fried egg noodles topped with shrimp, cuttlefish and vegetables in a savory chicken stock gravy finished with sesame oil.

Course Main Course

Cuisine Vietnamese

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

Noodles

• 14 oz cooked chow mein noodles
• cooking oil for pan-frying

Seafood and vegetables

• ½ lb cuttlefish cleaned and sliced
• ½ lb shrimp peeled and deveined
• 4 garlic cloves minced
• 1 medium carrot sliced thin
• 3 cups napa cabbage cut into 2-inch pieces
• 3 cups bok choy cut into small pieces

Gravy

• 2 cups chicken stock
• 2 cups water
• 2 tablespoon oyster sauce
• 3 tablespoon cornstarch mixed with 2 tablespoon water
• 1 teaspoon sesame oil I use Yeo's
• salt and pepper to taste

Instructions

Crisp the noodles

• Heat a generous layer of cooking oil in a large skillet over medium-high heat. Spread the noodles in an even layer and pan-fry without stirring until golden and crispy on the bottom, then flip and crisp the other side.
• Transfer the crispy noodles to a serving platter.

Make the seafood gravy

• In a wok or large pan, heat a little oil over high heat and sauté the garlic until fragrant.
• Add the shrimp and cuttlefish and stir-fry until just cooked. Remove and set aside so they don't overcook.
• Add the carrot, napa cabbage and bok choy and stir-fry for 1-2 minutes.
• Pour in the chicken stock and water, add the oyster sauce and bring to a boil. Season with salt and pepper to taste.
• Stir the cornstarch slurry, then pour it in while stirring until the gravy thickens. Return the seafood to the pan and stir in the sesame oil.

Serve

• Ladle the seafood and vegetable gravy over the crispy noodles and serve right away while the noodles are still crunchy.

Notes

Keep it crispy: Pour the gravy over the noodles right before serving, or serve it on the side so everyone can add their own.