Wide Rice Noodles Stir-Fried with Tofu and Vegetables

Bún Xào Chay

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Oriental stir-fry noodle dishes are always heavy and delicious because of the amount of oil and fat that goes into their preparation. Vietnamese noodle stir-fries, however, use very little oil. Instead, fish sauce, Maggi sauce, and the juices of the cooked vegetables are used. Not only is this a healthier alternative, it is also much tastier.


  • 1 8-ounce package thick rice noodles (pho or hu tieu noodles)
  • ¼ cup fish sauce
  • ½ tablespoon sugar
  • ½ tablespoon black pepper
  • 2 scallions, chopped into rings
  • tablespoons hoisin sauce
  • 1 tablespoon Maggi Seasoning Sauce
  • 3 tablespoons oil
  • ½ onion, sliced into rings
  • 1 large shallot, diced
  • 5 clove garlic, finely chopped
  • ½ fresh Thai bird chile, finely chopped
  • 1 cup roughly chopped fresh broccoli
  • ½ cup peeled and shredded carrots
  • ½ cup snow peas
  • ½ cup fresh mung bean sprouts
  • ½ cup canned straw mushrooms
  • 1 cup(-inch cubes) tofu
  • ¼ cup chopped fresh mint leaves
  • ¼ cup chopped fresh cilantro leaves


    1. Fill a large pot with water and bring the water to a rolling boil. Turn off the heat and add the rice noodles to the pot. Let them sit in the water for just a few minutes to “cook,” and then drain them in a colander. You will need 3 cups of cooked noodles.
    2. In a small bowl, whisk together the fish sauce, sugar, black pepper, scallions, hoisin sauce, and Maggi sauce until the sugar is dissolved. Set aside.
    3. In a large skillet or wok, heat the oil for about 3 minutes. Begin by cooking the onions and shallots for about 3 minutes. Then add the garlic and chile and cook for another 5 minutes.
    4. Add the broccoli and carrots and cook for a few minutes. When they are slightly soft, add the snow peas, bean sprouts, straw mushrooms, and tofu. Sauté and toss frequently as the vegetables and tofu cook for another few minutes.
    5. Toss in the fish sauce mixture when you see the vegetables and tofu are close to being done. Make sure all the vegetables and tofu are well coated with the fish sauce mixture.
    6. Add the rice noodles and toss everything together, making sure all the vegetables and noodles are evenly blended.
    7. Garnish with the mint and cilantro and serve directly from the skillet or wok as a side or main dish.