Mì xào rau (Vietnamese stir-fried noodles with vegetables)
Egg noodles tossed in a smoking wok with cabbage, carrot and choy sum
Mì xào rau is what Hanoi and Saigon households cook when there is a packet of egg noodles in the cupboard and a few greens in the fridge: a fast, smoky plate for a weeknight dinner or a late lunch. The noodles turn slightly crisp at the edges, the cabbage stays sweet and crunchy, and a light soy glaze holds it all together. The most common mistake is dumping everything into a lukewarm pan at once, which steams the vegetables and leaves the noodles soggy and clumped. Serve it with a dish of sliced chilli in soy sauce and a fried egg if you want more protein. Chef's tip: loosen the cooked noodles with a teaspoon of oil while they drain, so they hit the wok as separate strands instead of a block.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 7 oz dried egg noodlesthin or medium
- 2 tbsp vegetable oil
- 3 cloves garlicfinely chopped
- ½ onionthinly sliced
- 1 carrotcut into thin matchsticks
- 5 ½ oz white cabbagefinely shredded
- 5 ½ oz choy sum or pak choicut into 5 cm lengths, stems and leaves kept apart
- 2 spring onionscut into 4 cm lengths
For the sauce
- 2 tbsp light soy sauce
- 1 tbsp vegetarian mushroom stir-fry saucesold as vegetarian 'oyster' sauce; or 1 tsp extra soy sauce
- 1 tsp sugar
- ½ tsp ground black pepper
- 3 tbsp water
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Method
0/6 doneStep 1: Boil 7 oz dried egg noodles for 1 minute less than the packet says, until just pliable but still firm. Drain, rinse briefly under cold water and toss with 1 teaspoon of ⅜ tbsp vegetable oil so the strands stay separate.
5 minStep 2: Stir 2 tbsp light soy sauce, 1 tbsp vegetarian mushroom stir-fry sauce, 1 tsp sugar, ½ tsp ground black pepper and 3 tbsp water together in a cup.
Step 3: Heat the rest of 1 ⅝ tbsp vegetable oil in a wok over a high heat until it shimmers. Add 3 cloves garlic and ½ onion and stir for 30 seconds, until fragrant and the garlic is pale gold, not brown.
1 minStep 4: Add 1 carrot, 5 ½ oz white cabbage and the stems of 2 ⅝ oz choy sum or pak choi. Toss for 2 minutes, until the cabbage has wilted at the edges but still crunches.
2 minStep 5: Add the noodles and the leaves of 2 ⅝ oz choy sum or pak choi, pour the sauce around the side of the wok and toss with tongs for 2 minutes, letting the noodles sit still for 20 seconds at a time so they catch and crisp slightly. They are ready when the sauce has been absorbed and the bottom of the wok looks dry.
2 minStep 6: Toss in 2 spring onions, take off the heat after 20 seconds and serve straight away.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 15 g
- Carbs
- 78 g
- Fat
- 16 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mì xào rau (Vietnamese stir-fried noodles with vegetables) take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of onion?
- 2 shallots per onion.
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