Crispy Noodle with Beef - Mì xào giòn - Helen’s Recipes Official Website

Recipe: Crispy Noodle with Beef - Mì xào giòn

By Helen Le Published: April 16, 2015

Yield: 6-8 Servings

This Chinese-influenced dish is quite popular in Vietnamese restaurants around the world. The contrast of textures and colors makes it pleasing to the mouth and the eyes.

Cuisine: Chinese
Course Noodle
Skill Level: Moderate

Ingredients

200 g beef cut into very thin slices
25 g dried Shiitake mushrooms soaked in hot water, cut in half
100 g straw mushrooms trimmed the ends and cut in half
1 peeled onion cut into large wedges and separate the layers
1 carrot sliced into flowers
1 bell pepper cut into 1-inch square pieces
1/2 broccoli separated into small florets
50 g baby corns
100 g snow peas cut the tips and pulled out the strings
4 pok choy cut in quarters
10 g coriander
4 bundle yellow/egg noodle
2 tbsp minced garlic
1 tsp minced ginger
1 tbsp corn starch

Instructions

Season the beef with 2 tbsp minced garlic, 1 tsp minced ginger, 1 tsp salt, 1 tsp chicken stock and 1 tbsp vegetable oil. Mix well, then add some pepper and 1 tbsp corn starch or tapioca starch.
Prepare an ice water bath. Bring a sauce pan of water to a boil and then add 1 tsp salt. Blanch the snow peas for about 2 minutes. Then transfer them to the ice water bath. The ice water helps to keep the green color of the snow peas. Also quickly blanch the carrots for about 30 seconds and the broccoli for about 10 seconds.
Hit a generous amount of vegetable oil in a pan. Loosen the yellow noodle bundle and drop into hot oil. Then flip it over and fry the other side. Remove and place on a paper towel to drain off the excess oil. If you can buy fresh egg noodles, you can also separate and spread onto a plate and push into the hot oil. If you use dried egg noodles, cook 1 minute shorter than the package instructions, then drain well and deep fry in the same way.
To make the stir-fried sauce: mix 4 tbsp soy sauce with 4 tbsp oyster sauce. Also add 2 tbsp sesame oil and 2 tsp sugar. Mix well and set aside.
Ideally, use a large wok and stir-fry the vegetables for one serving at a time. Fry some minced garlic until fragrant. Add the beef and stir fry until it's no longer pink, then transfer to a bowl. Add some oil in the pan and stir fry the mushrooms. Then add the baby corns and stir fry for 1 minute. Next, add the bell pepper, broccoli and the rest of the vegetables. Also add the sauce and quickly stir fry on high heat until the vegetables are cooked through but still maintain the crunch. Finally add the onion and the bok choy. Add the beef and quickly stir fry for about 1 minute and then turn off the heat,
Add the stir -fried on top of the crispy noodles. Drizzle over some sauce, cracked pepper, coriander. Serve with a bowl of chili soy sauce.