Mi Xao Gion Recipe: Crave-Worthy Cuisine

Mi Xao Gion or Mi Xao Don is a delicious stir-fried noodle dish from Vietnam. This savory dish features thin noodles tossed with a medley of vegetables, meats, and sauces to create a flavorful and satisfying meal. The noodles are cooked in a hot wok until they're crispy and golden, then combined with the other ingredients to create a delicious, filling dish. 

Jump to:

• Watch the video: Mi Xao Gion Recipe.
• Ingredients you'll need:
• Step-by-step instructions for preparing the dish
• Substitution options for ingredients
• Different ways to achieve the perfect crispy noodles.
• Creative ways to cook the noodles crispy:
• Tips for making the perfect Mi Xao Gion
• Storing guidelines
• Common mistakes to avoid when cooking this recipe
• Full Recipe

What is Mi Xao Gion

Prepare to sink your teeth into a beloved dish that's a staple at Cantonese and Vietnamese restaurants! Mì Xào Giòn, also known as Mi Xao Don, Bird's Nest, Crispy Chow Mein Noodles, Chinese Crispy Egg Noodles, and Hong Kong Pan Fried Noodles, is a crowd-pleaser that you won't want to miss.

But what exactly is this dish that goes by so many names? Mì Xào Giòn translates to "crispy fried noodles" in Vietnamese, perfectly capturing its crispy texture and satisfying flavor.

To make the Crispy Egg Noodles, chefs start with deep-fried yellow noodles to a crispy and puffy texture. Then, they layer on a delicious mixture of beef, seafood, and vegetables coated in a rich and savory sauce. The final result is a comforting and aromatic meal satisfying your takeout cravings.

https://www.pinterest.com.au/pin/210050770108392010/

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Ingredients you'll need:

Beef and Marinade:

• ¾ lb thinly sliced beef
• 1 tsp oyster sauce
• ½ tsp Vodka 5-Spice Marinade (optional)
• 1 tsp soy sauce
• ¼ teaspoon minced garlic
• ⅛ teaspoon ground black pepper
• ½ teaspoon vegetable oil
• ½ teaspoon vegetable oil for stir-frying

Seafood:

• 1 lb shrimp (peeled and deveined)
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon salt
• 1 lb butterfly-cut squid (optional)
• ½ teaspoon vegetable oil for stir-frying

Crispy Noodle/Bird's Nests

• 1 lb thin egg noodle/wonton noodle
• vegetable oil for deep-frying

Gravy:

• ¼ cup chicken stock (for slurry)
• 2 Tbsp potato starch (for slurry)
• 4 cups chicken stock
• 2 Tbsp oyster sauce
• 2 tablespoon light soy sauce (or Tamari)
• 1 teaspoon ground black pepper
• 1 tablespoon sugar
• 1 teaspoon chicken bullion (seasoning)

Stir-fry veggies:

• 1 large red bell pepper
• 12 oz broccoli crown
• 1 carrot (large)
• 10 oz mushrooms
• 8 oz bok choy
• 8 oz baby corn (canned)
• 16 quail eggs (canned)
• ½ medium yellow onion
• ½ teaspoon vegetable oil for stir-frying
• ½ teaspoon minced garlic
• ¼ cup water
• ½ tsp sesame oil
• ⅛ teaspoon ground black pepper

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Step-by-step instructions for preparing the dish

We believe in breaking down every recipe into simple, step-by-step instructions to ensure success in the kitchen. Here's our guide to making the perfect Mi Xao Gion.

Beef and Marinade:

1 Mix some high-quality beef with oyster sauce, soy sauce, 5-Spice Marinade, a drizzle of vegetable oil, minced garlic, and freshly ground black pepper. Refrigerate the mixture until the flavors have had a chance to meld together.

2 Mix everything until well combined, then cover and refrigerate for at least 30 minutes to marinate.

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For the Shrimp:

1 Peel and devein the shrimp, season with ⅛ teaspoon salt and ⅛ teaspoon ground black pepper.

2 Toss the shrimp to evenly coat with the seasoning and set aside to place them in the fridge to marinate.

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Quail Eggs:

1 Strain your quail eggs and rinse them under cool water. Then, let them drain until they're perfectly ready to be incorporated into your dish.

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Prep the Stir-Fry Vegetables:

1 Cut your onion into chunks that match the size of your peppers. Begin by breaking your broccoli into florets and then into perfectly bite-sized pieces. Trim and core your red bell pepper, then chop it into similar-sized pieces.

2 Peel your carrots and slice them into ¼-inch thick coins at a slight angle, giving them a little extra texture.

3 When it comes to the bok choy, separate the leaves from the stalk, trimming off the end and discarding it. Cut the stalk into thin strips, and you're good to go!

4 Remove the mushrooms from their root and transfer the baby corn into a strainer. Give them a quick rinse with water, and you're all set!

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Blanch the vegetables

1 Prepare the vegetables: Clean and slice the vegetables, such as carrots, bok choy, and broccoli, into bite-sized pieces.

2 Fill a pot with water: Fill a large pot and bring it to a boil over high heat.

3 Add salt: Add salt to the boiling water to enhance the flavor of the vegetables.

4 Blanch the vegetables: Once the water is boiling, add the sliced vegetables to the pot and blanch for 1-2 minutes or until tender but still crisp.

5 Drain the vegetables: Remove the vegetables from the pot using a slotted spoon or strainer and transfer them to a bowl of ice water. This will help stop the cooking process and preserve their bright green color.

6 Pat the vegetables dry: After a minute or two, remove them from the ice water and pat them dry with a paper towel.

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Prep the Crispy Noodles:

1 Loosen and separate 1 lb thin egg noodle/wonton noodle into 8 batches.

2 Fill a medium wok ⅔ full with vegetable oil and heat over medium-high heat until it reaches approximately 380°F.

3 Fry each batch of noodles for 8-10 seconds or until puffy and golden, using a large spider or skimmer. Transfer the fried noodles to paper towels to cool.

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Prep the Gravy:

1 Get started by making your thickener. Mix ¼ cup of chicken stock and 2 tablespoon of potato starch in a measuring cup until well combined.

2 Whisk together 4 cups of chicken stock, oyster sauce, light soy sauce, and sugar.

3 Add a generous grind of black pepper (1 tsp) to the sauce, whisking everything until fully combined. Set aside.

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To stir-fry the beef and shrimp:

1 Heat a large wok over medium-high heat and add ½ teaspoon vegetable oil.

2 Add the marinated beef and stir-fry until slightly pink, then transfer to a clean bowl.

3 Clean the wok and heat again over medium-high heat. Add ½ teaspoon vegetable oil, shrimp, squid, and stir-fry until half-cooked. Transfer the shrimp to the same bowl as the beef.

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To stir-fry the vegetables:

I believe that a great stir-fry starts with a perfectly seasoned wok. So, before you begin, give your wok a good cleaning, then heat it up over medium-high heat and add a generous ½ teaspoon of vegetable oil. Here's what to do next:

1 Add the onions and minced garlic and stir-fry for 15 seconds or until the onion turns translucent.

2 Add the red bell peppers and continue stir-frying for 30 seconds.

3 Now it's time to add the blanched vegetables; give them a quick stir-fry. Finally, tossing everything together, add the baby corn and quail eggs.

4 Mix your prepared stir-fry sauce and pour it over it, tossing everything together until fully combined. Heat up the sauce and stir the potato starch (or cornstarch) slurry. Then, add the cooked proteins to the wok, tossing everything together and cooking for another minute.

5 Turn off the heat and give everything a final toss, and you're all set!

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To assemble the dish:

1 Presentation is just as important as flavor. So, when serving up your delicious stir-fry, take the time to make it look as good as it tastes! Here's what to do:

2 Grab a large plate and place one of your crispy noodle nests in the center. This will be the foundation of your dish.

3 Pile high with your stir-fry mixture, getting plenty of those delicious ingredients in every bite.

4 Drizzle a generous amount of the rich and flavorful gravy on top of your stir-fry, and coat every nook and cranny.

5 Serve up with a side of soy sauce and some chopped chilies, allowing your diners to add a little extra heat if they so desire.

6 Enjoy! This stir-fry will become a new favorite with its crispy noodles, bold flavors, and perfect presentation.

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Why use the key ingredients:

These ingredients combine to create a delicious and satisfying dish full of bold flavors, textures, and colors. Whether you're a fan of stir-fried noodles or simply looking for a quick and easy meal, Mi Xao Gion is sure to please!

1. Beef: The thinly sliced beef is the main protein in the dish, lending its savory and juicy flavors to the mix. The beef is marinated in soy sauce, oyster sauce, vodka 5-spice marinade, vegetable oil, garlic, and black pepper to bring out its best qualities.
2. Shrimp: The shrimp adds a delicate flavor and texture to the dish, complementing the beef nicely. Before stir-frying, the size 21-25 shrimp should be peeled, deveined, and seasoned with salt, black pepper, and vegetable oil.
3. Thin Egg Noodles/Wonton Noodles: The noodles serve as the base of the dish and are fried until crispy to form "bird's nests." The thin and flexible texture of the noodles allows them to absorb the flavors of the other ingredients, creating a delicious, satisfying meal.
4. Gravy: The gravy is a flavorful sauce that combines all the ingredients, providing moisture and depth to the dish. It's made from chicken stock, potato starch, oyster sauce, and black pepper.
5. Stir-Fry Sauce: The stir-fry sauce is used to season the stir-fried vegetables and eggs, adding a rich, savory flavor. It's made from chicken stock, soy sauce, oyster sauce, sugar, and potato starch.
6. Stir-Fried Vegetables: The stir-fried vegetables add color, texture, and nutrition to the dish. A mix of broccoli, red bell pepper, carrots, onion, mushrooms, bok choy, baby corn, and quail eggs creates a colorful and healthy stir-fry. The vegetables are stir-fried with garlic, vegetable oil, and water and seasoned with sesame oil and black pepper.
7. Sesame Oil: Sesame oil adds a nutty and fragrant aroma to the dish, elevating its flavor profile. It's used as a garnish and can also be added to the stir-fry for extra flavor.
8. Black Pepper: Black pepper adds a spicy and pungent kick to the dish, complementing the other flavors nicely. It's used to season beef, shrimp, vegetables, and garnish.
9. Garlic: Garlic adds depth and flavor to the dish and is used in the marinade for the beef and in the stir-frying of the vegetables.
10. Oyster Sauce: The oyster sauce is a rich and savory sauce made from oysters, salt, sugar, and other seasonings. It's used in the marinade for beef, shrimp, gravy, and stir-fry sauce.
11. Soy Sauce: Soy sauce is a salty and savory sauce made from fermented soybeans, salt, and wheat. It's used in the marinade for the beef and in the stir-fry sauce.
12. Potato Starch: Potato starch is used as a thickening agent in the gravy and stir-fry sauce, helping to create a smooth and creamy texture.

Read:

• Pad See Ew

Pad See Ew - Quick Stir Fried Noodles

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Substitution options for ingredients

Some ingredients in the Mi Xao Gion recipe may be difficult to find or not preferred by some individuals. Don't be afraid to experiment and try new ingredients! These substitution options allow you to customize the dish to your liking while maintaining the recipe's integrity.

1. Beef: If you prefer not to use beef, you can substitute it with chicken, pork, or tofu. For a vegetarian option, use mushrooms, carrots, or firm tofu.
2. Shrimp: If you're allergic to shrimp or prefer not to use it, you can substitute it with chicken, pork, or tofu.
3. Chicken Stock: If you don't have chicken stock, you can substitute it with vegetable stock or water. However, the flavor will differ slightly, so adjust the seasonings accordingly.
4. Oyster Sauce: If you don't have oyster sauce or prefer not to use it, you can substitute it with hoisin sauce or soy sauce. The flavor will be slightly different but still delicious.
5. Vodka 5-Spice Marinade: If you don't have Vodka 5-Spice Marinade, you can substitute it with soy sauce, oyster sauce, and five-spice powder. Simply mix equal parts of each and use them as the marinade.
6. Egg Noodle/Wonton Noodle: If you can't find eggs or wonton noodles, you can substitute with udon, soba, or ramen noodles.
7. Broccoli: If you dislike it, substitute it with vegetables like bok choy, carrots, or bell peppers.
8. Yellow Onion: If you don't have yellow onion, you can substitute it with white onion, red onion, or shallots.
9. Sesame Oil: If you don't have sesame oil, you can substitute it with peanut or vegetable oil. The flavor will be slightly different but still delicious.

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Different ways to achieve the perfect crispy noodles.

There are different ways to cook mi Xao Gion noodles, and this recipe is an adaptation of Kenji Alt-Lopez's method from his cookbook "The Wok." This method requires no deep-frying but instead uses a hot pan to quickly fry the noodles in just enough oil for flavorful browning.

Why not give this easy adaptation a try? It's much less messy than deep-frying and much safer than dealing with a large vat of hot oil. The end result is a plate of perfectly crispy and flavorful noodles with much less effort and mess! You won't be disappointed!

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Creative ways to cook the noodles crispy:

1. Pan-Fry: Heat a large non-stick pan over medium-high heat and add oil. Pan-fry the noodles until they're crispy and lightly browned, about 5 minutes.
2. Oven-Bake: Spread the noodles in a single layer on a baking sheet, drizzle with oil, and bake in a preheated oven at 400°F until crispy, about 10 minutes, or until crispy.
3. Air-Fry: Place the noodles in a single layer in an air fryer basket, set the temperature to 400°F, and air fry for 8-10 minutes or until crispy.
4. Deep Fry: Heat oil in a deep-fryer to 375°F, add the noodles, and deep-fry for 2-3 minutes or until crispy.
5. Wok-Fry: Heat a wok over high heat and add oil. Stir-fry the noodles until they're crispy and lightly browned.

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Tips for making the perfect Mi Xao Gion

Bring your Vietnamese Crispy Pan Fried Noodles to life with these expert tips. With these tips, you can create a perfectly crispy and delicious bowl of Mi Xao Gion at home. 

1. Be Prepared: Before cooking, ensure you have all your ingredients and multiple clean plates nearby. This recipe's order of steps is crucial, so you must be ready.
2. Cook the Noodles First: Cook the noodles first and make sure they have time to fully dry. This will ensure that your Mi Xao Gion has its signature crispy texture.
3. Use a Large Non-Stick Pan or Wok: Use a large non-stick pan or well-seasoned wok to fry the noodles, and be patient! At first, it may not seem like they are cooking, but they will begin to crisp as they dry out. It'll take 8-10 minutes for them to brown.
4. Swirl for an Even Crisp: Swirl the noodles around the skillet for an even crisp. Don't toss, stir, or flip them around!
5. Mix the sauce Thoroughly: Mix the cornstarch with the cold sauce very well and stir until there are no lumps. Stir constantly while cooking to prevent the sauce from settling and creating a slimy layer on the bottom.
6. Marinate the beef and shrimp in advance: To get the most flavor, marinate the beef and shrimp for at least 30 minutes or up to 2 hours in the refrigerator.
7. Use fresh noodles: Fresh noodles are essential for getting that light and crispy texture. If you can't find fresh noodles, look for dried ones labeled "Mi Xao" or "Lo Mein."
8. Control the heat: To achieve that crispy texture, the oil temperature must be between 375°F to 400°F. If the oil is too hot, the noodles will burn. If the oil is not hot enough, the noodles will become soggy.
9. Don't overcrowd the wok: When stir-frying, don't overcrowd the wok. This will cause the temperature of the oil to drop and result in soggy noodles.
10. Use a wok with high sides to stir-fry the ingredients: A wok is the best pan for stir-frying as it allows for even heat distribution and maximum control over the heat. It helps in tossing the ingredients evenly without them spilling out.
11. Experiment with seasonings: The recipe for Mi Xao Gion is a great starting point, but be bold and experiment with different herbs and ingredients to find your perfect combination. To add texture and depth to the dish, experiment with other vegetables like Chinese broccoli, Napa cabbage, or bok choy.
12. If you're serving a large crowd, make the sauce and stir-fry beforehand, and assemble the dish before serving. This way, the noodles will remain crispy, and the stir-fry will remain hot.
13. Serve hot: Mi Xao Gion is best served hot and crispy. If the noodles soften, they can be re-crisped in the oven.

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Storing guidelines

Storing:

When storing Mi Xao Gion, keeping the stir-fry mixture separate from the noodles until just before serving is best. Store the meat, vegetables, and sauce mixture in an airtight container in the refrigerator for up to 5 days. The crispy noodles should be stored in an airtight container or on a plate covered with plastic wrap and kept in the fridge for up to 5 days.

• For the best results, serve Mi Xao Gion immediately after cooking.
• If you have leftovers, store the stir-fry mixture and noodles separately in airtight containers or with plastic wrap.
• Keep both in the refrigerator for up to 5 days.

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Freezing:

• While the complete dish doesn't freeze well, you can freeze the stir-fry mixture alone in an airtight container for up to 2 months.

Freezing the complete dish is not recommended, as the noodles will become soggy once thawed. However, you can freeze the stir-fry mix in an airtight container for up to 2 months.

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Reheating:

When reheating, warm the sauce mixture in the microwave in 30-second intervals or in a skillet over medium heat, covered, for a few minutes. The noodles can be microwaved but will lose their crisp texture, so toasting or air frying is recommended for best results.

• To reheat the sauce mixture, microwave in 30-second intervals or heat in a skillet over medium heat, covered, for a few minutes.
• To regain some crispy texture, toast or air fry the noodles, but for best results, fry a fresh batch of crispy pan-fried noodles.

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Make Ahead:

For best results, it's recommended to serve Mi Xao Gion right away while it's still warm, but you can prepare the meat, vegetables, and sauce mixture 2-3 days in advance, fry the noodles and assemble the dish as usual when ready to eat.

• If you'd like to prepare in advance, cook the meat, vegetables, and sauce mixture 2-3 days ahead.
• Fry the noodles and assemble the dish as usual before serving for the best results.

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Common mistakes to avoid when cooking this recipe

When cooking Mi Xao Gion, avoiding inevitable mistakes is essential to ensure the dish comes out perfectly. Here are some common mistakes to watch out for:

• Overcooking the noodles: When frying the noodles, keep a close eye on the timing to avoid over-frying. Overcooked noodles will become tough and chewy, ruining the dish's texture.
• Not loosening the noodles: Before frying, it's essential to loosen the noodles to separate them and create a crispy texture. If the noodles are too clumped, they won't cook evenly and will turn out dense and chewy.
• Overcrowding the wok: When stir-frying the ingredients, avoiding overloading the wok is essential. This will cause the ingredients to steam instead of stir-fry. Overcrowding the wok can cause the temperature of the oil to drop and make it difficult to stir-fry the ingredients evenly.
• Over-stirring the stir-fry sauce: Avoid over-stirring when adding the stir-fry sauce to the wok. Over-stirring the sauce can cause it to break down and become too thin and watery.
• Not using the right kind of noodles: Mi Xao Gion is traditionally made with an egg noodle called "Mi Xao," but in a pinch, you can use other types of egg noodles or thin rice noodles. However, choosing thin and delicate noodles is crucial to achieving the desired texture.
• Not marinating the ingredients: Marinate the beef, shrimp, and quail eggs before stir-frying to add flavor and tenderize the ingredients. Neglecting to marinate can result in tough and bland ingredients.
• Skipping the sesame oil: Adding sesame oil at the end of cooking provides a nutty and fragrant flavor that can elevate the dish's overall taste. Don't skip this critical step.
• Underseasoning the dish: Mi Xao Gion should be well-seasoned, so add enough salt, pepper, and other seasonings to taste. An under-seasoned dish will taste bland and unappetizing.

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Recommendations for sides and sauces. 

• Serve Mi Xao Gion with steamed white rice, which pairs well with stir-fry and gravy.
• Accompany the dish with a spicy dipping sauce such as sriracha or chili paste for extra heat and flavor.
• A tangy and light Vietnamese dipping sauce made with fish sauce, vinegar, and lime juice can complement the flavors in Mi Xao Gion.
• Pickled vegetables such as carrots, cucumbers, or radishes add a nice crunch and acidic balance.
• A bowl of hot and sour soup with mushrooms and tofu can balance the richness of the stir-fry and noodle nests.
• A simple green salad with a tangy vinaigrette provides a fresh and crunchy complement.
• A side of roasted or steamed vegetables like green beans, asparagus, or eggplant provides a healthy and flavorful addition to the meal.

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Presentation ideas when making this recipe

To give your Mi Xao Gion a creative and visually appealing presentation, have fun with the presentation to stand out and impress your guests!

• Use a large round platter to create an impressive centerpiece by arranging the crispy noodle nests in a circular pattern and filling each nest with stir-fry. Drizzle with the gravy, creating a mesmerizing swirl.
• Serve the stir-fry in a crispy noodle nest for a dramatic presentation. Place the nest on a large plate, pile the stir-fry high, and drizzle the gravy on top.
• Arrange the stir-fry on a platter and place the crispy noodle nests around the edge.
• Serve the stir-fry and crispy noodle nests in individual bowls.
• For a touch of elegance, serve the stir-fry on a bed of lightly steamed rice.
• Garnish with chopped cilantro, scallions, or chopped peanuts for a pop of color and texture.
• Serve the stir-fry with pickled vegetables like carrots, cucumbers, or daikon radishes.

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Adapting the recipe for dietary restrictions. 

You can adapt the recipe to your preferences and dietary restrictions for a delicious and satisfying meal!

• For gluten-free: replace the regular noodles with gluten-free noodles and use a gluten-free oyster sauce and soy sauce.
• For vegetarians: replace the beef and shrimp with extra vegetables such as tofu or tempeh, and use a vegetarian-friendly oyster or hoisin sauce.
• For low-carb: replace the noodles with zucchini noodles or shirataki noodles, and use a sugar-free stir-fry sauce.
• For nut-free: omit the sesame oil in the stir-fry and the sauce.

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Creative twists to make the dish your own

• Experiment with different types of protein, such as chicken, pork, or tofu
• Try using other vegetables such as snow peas, water chestnuts, or bamboo shoots.
• Add some heat by adding chili flakes, sliced jalapenos, or sriracha.
• Mix in some peanuts or cashews for added crunch.
• Use different sauces such as teriyaki, hoisin, or chili-garlic sauce.
• Top with a fried egg or serve with fried rice for a complete meal
• Add fresh herbs such as cilantro, basil, or mint for flavor.
• Try using different noodles, such as egg, udon, or soba.
• Add fresh citrus juice, such as lemon or lime, to brighten the dish.
• Add some fermented flavor with a chili paste, miso, or hoisin sauce dollop.

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What's the difference between chow mein and pan-fried noodles?

Chow mein and pan-fried noodles are popular noodle dishes from different parts of Asia. Here's how they differ:

• Chow Mein: This dish hails from China and typically consists of stir-fried noodles with vegetables and sometimes meat. The noodles used in chow mein are usually thin egg noodles that are boiled until tender and then stir-fried with ingredients like cabbage, carrots, and onions.
• Pan-Fried Noodles: On the other hand, pan-fried noodles are crispy and stir-fried with ingredients like meat and vegetables to create a crunchy texture. The noodles used in pan-fried noodles are usually thicker and sturdier than chow mein noodles, and they are fried until they are crispy and golden.

So, in summary, chow mein is a stir-fried noodle dish that is soft and tender, while pan-fried noodles are crispy and crunchy.

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