Mì Xào Giòn (Crispy Noodles with Seafood and Vegetables)

Mi Xao Gion (Pan fried noodles) with shrimp, scallops, and vegetables on a plate.

Mì Xào Giòn (Crispy Noodles with Seafood and Vegetables)

Course: Main Course

Cuisine: Vietnamese

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 206kcal

Author: Quynh Nguyen

Mi xao gion is a classic crispy noodle dish made with golden-fried chow mein noodles, topped with shrimp, scallops, and vegetables, and served with a light, savory sauce. Crunchy on the bottom, saucy on top, and best assembled right before serving, so the noodles stay crisp.

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Ingredients

For the Noodles

1 (16 oz) package chow mein noodles, fresh preferred
Vegetable, canola, or peanut oil, for frying

For the Sauce

2 garlic cloves, minced
½ tablespoon fresh ginger, grated
1 ¼ cups chicken broth
1 tablespoon Shaoxing wine or dry sherry
2 teaspoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 tablespoon cornstarch

For the Seafood & Veggies

½ pound shrimp, peeled and deveined
½ pound scallops, patted dry
½ yellow onion, sliced
2 carrots, sliced on a diagonal
1 celery rib, sliced
6 shiitake mushrooms or baby bella mushrooms, sliced
¼ pound baby bok choy or napa cabbage
6 oz baby corn
¼ pound broccoli florets

Instructions

Fry the Noodles. Heat oil in a large wok or deep pan to 370–380°F. Gently loosen the noodles. Fry half the noodles at a time, spreading them into a flat round using tongs or chopsticks. Fry for 7–10 minutes until golden and crisp. Remove and drain on paper towels. Repeat with remaining noodles.
Mix the Sauce. In a bowl, whisk together chicken broth, garlic, ginger, Shaoxing wine, soy sauce, oyster sauce, sesame oil, sugar, and cornstarch. Set aside.
Cook the Seafood. Heat 1 tablespoon oil in a clean wok over medium heat. Sear shrimp and scallops just until opaque, about 2–3 minutes total. Remove and set aside.
Stir-Fry the Vegetables. Add onion, carrots, celery, mushrooms, bok choy, baby corn, and broccoli to the wok. Stir-fry for 2–3 minutes until just tender.
Simmer with Sauce. Pour in the prepared sauce and simmer for about 5 minutes until slightly thickened. Return shrimp and scallops to the pan and cook for 1–2 minutes to heat through.
Assemble and Serve. Place crispy noodles on a serving platter. Spoon the hot seafood, vegetables, and sauce over the noodles right before serving.

Notes

Keep the oil temperature steady to avoid soggy or burnt noodles.
If using dried noodles, boil until just tender and dry thoroughly before frying.
Prep all ingredients before frying the noodles. This dish moves fast once you start cooking.
Assemble just before serving so the noodles stay crisp under the sauce.
Swap seafood with chicken or tofu if needed, but keep cooking times short.

Nutrition