Vietnamese Crispy Seafood Noodles (Mì Xào Giòn)
Golden, crispy pan-fried egg noodles topped with shrimp, cuttlefish and vegetables in a savory chicken stock gravy finished with sesame oil.
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.