Ann Le

Gingered Sauteed Egg Noodles with Pork, Shrimp, and Vegetables

Mì Xào Dòn

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

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

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

This is not the bird’s-nest fried noodle dish that we see so often at Chinese and Vietnamese restaurants. Rather than deep-frying the noodles, this recipe is light on oil and has great flavors from myriad ingredients. Substitute or add tofu or any other ingredients you enjoy. The seafood version of this dish consists of just shrimp, squid, and vegetables. But the beauty of this recipe is adding what you please.

Ingredients

  • ½ pound pork shoulder (or another fatty pork meat like bacon)
  • ¼ cup fish sauce
  • 1 teaspoon chili paste
  • 3 tablespoons oyster sauce
  • 1 tablespoon ground black pepper
  • 5 tablespoons oil
  • 1 large onion, diced
  • 2 shallots, diced
  • 8 clove garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 1 medium carrot, julienned
  • 1 small bunch broccoli, rinsed and separated
  • ⅓ pound raw fresh shrimp, peeled and deveined
  • 1 cup snow peas
  • 1 bunch bok choy, roughly chopped
  • ⅓ cup straw mushrooms
  • 6 cups cooked thin or thick egg noodles
  • 2 scallions, chopped into rings
  • ¼ cup fresh cilantro leaves
  • ⅓ cup chopped unsalted dry-roasted peanuts

    Method

    1. Cut the pork into bite-size, ¼-inch-thick slices. Prepare all the remaining ingredients before you start stir-frying and arrange them separately near your stove.
    2. In a small bowl, whisk together the fish sauce, chili paste, oyster sauce, and pepper.
    3. In a large skillet or wok, heat the oil over medium heat. When it is hot, add the onions and shallots and cook for about 3 minutes or until brown. Add the garlic and cook for another few minutes.
    4. Add the ginger, then the carrots, pork, and broccoli. Cook and stir quickly for a few minutes. Then add the fish sauce combination and blend well.
    5. After 5 minutes, or when the broccoli begins to soften, add the shrimp, snow peas, bok choy, and mushrooms. Cook for another 2 minutes or until the shrimp and pork are cooked.
    6. Add the cooked noodles and scallions and blend evenly.
    7. Serve hot on a large platter, garnished with the cilantro and crushed peanuts.