Hủ Tiếu Xào (Vietnamese Stir-Fried Noodles with Beef)

Hu tieu xao is a dry Vietnamese noodle dish made with wide rice noodles, tender beef, and crisp vegetables tossed in a savory sauce. It’s quick to cook, easy to customize, and a good option when you want noodles without a broth.

It’s quick, flexible, and perfect for nights when you want something filling but don’t feel like making soup. If you enjoy noodle dishes like seafood pan-fried noodles (mi xao gion) or yaki udon stir-fried rice noodles, this one is a great option to keep in rotation.

What Is Hu Tieu Xao?

Hu tieu xao is a Vietnamese stir-fried noodle dish made with wide rice noodles, meat, and vegetables tossed in a savory soy-based sauce. Unlike hu tieu noodle soup, this version is dry and cooked over high heat.

You’ll see different variations depending on the cook. Some versions use shrimp, some use pork or seafood, and others keep it simple with beef and greens. The base stays the same: wide rice noodles that soak up flavor quickly.

Fresh vs. Dried Rice Noodles

Both fresh and dried noodles work well here, but they behave a little differently.

Fresh rice noodles are soft and pliable. They cook quickly and have a smoother texture once stir-fried. If they feel stiff, a quick blanch helps loosen them up.

Dried rice noodles are easier to store and more widely available. Cook them just until al dente, then rinse with cold water to stop the cooking. Overcooked noodles will break apart once they hit the pan.

If you want more detail on handling rice noodles, my how to cook rice noodles post breaks it down step by step.

Ingredients You’ll Need

This recipe uses a short list of ingredients, but each one plays a role.

Flank or skirt steak cooks quickly and stays tender when sliced against the grain. Baking soda helps soften the beef so it doesn’t tighten up in the pan.

Wide rice noodles are the backbone of the dish. Onion, Chinese broccoli, and bean sprouts add texture and balance.

The sauce is savory with a hint of sweetness, built from oyster sauce, soy sauces, and sugar.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Make Hu Tieu Xao (Overview)

Start by velveting the beef with baking soda, then rinse it well and pat it dry. Once tenderized, marinate the beef while you prep everything else so it has time to absorb flavor.

Prepare the noodles next, whether you’re using fresh or dried. Make sure they’re fully separated before adding them to the pan.

Sear the beef quickly over high heat and remove it so it doesn’t overcook.

Stir-fry the vegetables, starting with the sturdier stems and finishing with the leaves.

Add the noodles and reserved sauce, tossing gently so they don’t break apart. A small splash of water or oil helps loosen everything if needed.

Return the beef to the pan, add the bean sprouts, and toss just until heated through.

The full measurements and timing are in the recipe card below.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in a skillet over medium heat with a splash of water or oil to loosen the noodles. The microwave works too, but stir halfway through so it heats evenly.

This dish is best fresh and not recommended for freezing, since rice noodles tend to lose their texture once thawed.

Make It This Week

Hu tieu xao is one of those reliable noodle dishes that comes together fast and hits the spot every time. It’s easy enough for a weeknight but still feels complete when you want something a little more than a basic dinner.

If you try it, leave a comment and let me know how it turned out. And if this is one you’ll want to make again, save it on Pinterest so it’s easy to come back to later.

RECIPE