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In this scrumptious dish, thin egg noodles are transformed inlớn crispy golden nests, piled high with savory stir-fried beef, shrimp & crunchy vegetables & then topped with a light gravy. The combination of crispy noodle & savory stir-fry is full of flavor, texture và simply mouth-watering. This dish is a restaurant favorite because it seems too complicated khổng lồ make but that’s just not the case. The next time you get a hankering for this dish, bởi yourself a favor–skip the restaurant (and save some money), & showcase your culinary skills with this easy-to-follow recipe. Enjoy!

Notes on the Recipe, Tips & Tricks

You can vary the meat and vegetables depending on your preferences. Love seafood? Add scallops, crab và squid. Alternatively, use tofu, chicken or pork instead of beef.

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What’s a nest without some eggs? I used the canned quail eggs for convenience. Optionally, hard-boil fresh quail eggs. If you can’t find quail eggs, use little fish balls and they’ll be just as tasty and appealing.

The fresh egg noodle that I am using comes in a 1 lb package consisting of 4 bundles. I divide each bundle in half & make a total of 8 nests. They are a hearty size & measure approximately 6-inches in diameter once fried.

The spider or skimmers I am using measure about 5-inches for the larger one, 2.5-inches for the smaller one. I bought these at my local Asian grocery store & similar spiders can be purchased online.

The oil should be approximately 380 degrees Fahrenheit (plus or minus 5 degrees is okay). Use a thermometer to kiểm tra the temperature or demo by dropping a section of noodle inkhổng lồ the oil. The oil should bubble vigorously và the noodle should puff up right away indicating the oil is hot enough. It takes just 8-10 seconds to fry the noodles. Don’t over-fry or the noodles will be really oily.

If using dried egg noodles, boil first & air-dry for at least 1 hour. Then fry until crispy.

I prefer potato lớn starch as a thickener as it yields a smooth và creamy gravy. It also doesn’t turn watery or inlớn a thichồng glob when refrigerated. You can also use tapioca starch, corn starch or all-purpose flour. If you love sầu gravy, I would recommover doubling the recipe.


Watch the đoạn phim below for instructions.

If you enjoyed this recipe, you may also like: Stir-Fried Egg Noodles (Mi Xao Mem) & Stir-Fried Seafood Noodles (Hu Tieu Xao Do Bien).

Ingredients

Beef & Marinade 3/4 lb thinly sliced beef 1 tsp soy sauce 1 tsp oyster sauce một nửa tsp Vodka 5-Spice Marinade một nửa tsp vegetable oil 1/4 tsp minced garlic 1/8 tsp ground blachồng pepper 50% tsp vegetable oil for stir-frying

Shrimp 1/2 lb kích thước 21-25 shrimp, peeled and deveined 1/8 tsp salternative text 1/8 tsp ground blaông chồng pepper 1/2 tsp vegetable oil for stir-frying

Crispy Noodle/Bird’s Nests 1 lb thin egg noodle/wonton noodle vegetable oil for deep-frying

Gravy 1/4 cup chicken stoông chồng 1 Tbsp potato starch 2 cups chicken stoông chồng 50% Tbsp oyster sauce 1/8 tsp ground blaông xã pepper

Stir-Fry Sauce 1/4 cup chicken stock 1 Tbsp soy sauce 1 Tbsp oyster sauce một nửa tsp sugar 1 tsp potakhổng lồ starch

Stir-Fry 12 oz broccoli crown 1 large red bell pepper 2 medium carrots một nửa medium yellow onion 6 oz mushrooms 8 oz bok choy 8 oz baby corn 16 hard-boiled quail eggs 50% tsp vegetable oil for stir-frying một nửa tsp minced garlic 1/4 cup water 1/2 tsp sesame oil 1/8 tsp ground black pepper

Directions

Combine the beef with soy sauce, oyster sauce, Vodka 5-Spice Marinade, vegetable oil, minced garlic và ground black pepper. Let marinate in the refrigerator.

Season the shrimp with salternative text và pepper & let marinate in the refrigerator.

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Transfer the quail eggs into a strainer. Rinse with cool water khổng lồ remove the brine and let drain.

Cut the broccoli inkhổng lồ florets & then inkhổng lồ bite-sized pieces. Trim & core the red bell pepper. Cut inlớn bite-sized pieces. Cut the onion inkhổng lồ chunks approximately the same form size as the peppers. Peel the carrots và cut at a slight angle into lớn coins about 1/4-inch thiông chồng. Separate the bok choy leaves from the stalk. Trlặng off the end of the bok choy stalks and discard. Cut the stalk into thin strips. Separate the mushrooms from the root. Transfer the baby corn inkhổng lồ a strainer & rinse with water.

Take one bundle of noodle và gently loosen & separate the strands. Divide the noodle in half. Repeat the process with the remaining bundles making 8 batches.

Fill a medium wok about 2/3 full with vegetable oil. Heat the oil over Medium High heat until it’s approximately 380 degrees Fahrenheit.

Take the first noodle batch and arrange evenly in a large spider or skimmer. Place a smaller spider on top. Immerse the noodles in the hot oil and fry for 8-10 seconds or until they are puffy & golden. Transfer the nest khổng lồ paper towels và allow lớn cool. Continue frying the remaining noodle batches, making a total of 8 nests.

To make the gravy, first prepare the thickener by mixing together 1/4 cup chicken stoông chồng & potalớn starch in a measuring cup. In a small saucepan over Medium heat, add 2 cups chicken stoông chồng and oyster sauce & whisk together combining well. When the stock starts khổng lồ boil, stir the thickener again to remove sầu any settling và then add slowly while stirring the stoông xã. Continue whisking everything well. Add ground blachồng pepper và combine. Cook for another 2-3 minutes. Turn-off the heat & phối aside and let the sauce continue to lớn thicken.

To make the stir-fry sauce, combine the chicken stoông xã, soy sauce, oyster sauce, sugar & potalớn starch in a measuring cup.

Heat a large wok over Medium High heat và add một nửa tsp vegetable oil. Add the marinated beef và stir-fry until the beef is slightly pink. Transfer lớn a clean bowl.

Clean the wok and again heat over Medium High heat. Add 1/2 tsp vegetable oil. Add the shrimp & stir-fry until it’s mostly cooked. Transfer to lớn the same bowl as the beef.

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Over Medium High heat, add 50% tsp vegetable oil into the wok. Add the minced garlic & stir-fry for 15 seconds. Add the broccoli along with the water và stir-fry for 2 minutes. Add the carrots & stir-fry for another 2 minutes. Add the red bell peppers và onions and stir-fry for another minute. If the vegetables are dry add 1-2 Tbsp water. Add the bok choy stems và baby corn and stir-fry for 1 minute. Add the bok choy leaves, mushrooms và quail eggs và toss together. Mix the stir-fry sauce and pour on the stir-fry. Toss together combining everything with the sauce. Add the beef and shrimp, combine together and cook for another minute or so. Turn off the heat. Add the sesame oil, ground blaông chồng pepper & toss together.

To assemble the dish, place one of the crispy noodle nests on a large plate. Fill the nest with the stir-fry piling it high. Drizzle a generous amount of the gravy on top of the stir-fry. Serve with a side of soy sauce & chopped chilies. Enjoy!