This vibrant Vietnamese-style Mi Xao features chewy rice stick noodles tossed with succulent shrimp and sliced pork in a fragrant sauce of fish sauce, sugar, and lemon juice. The dish is packed with texture from crunchy bean sprouts, pickled radish, and crispy dried shrimp, balanced by fresh aromatics like garlic, green onions, and cilantro. It offers a perfect harmony of sweet, salty, sour, and spicy flavors that define classic home-style Vietnamese cooking. Ideal for a quick weeknight dinner or a lively weekend meal, this recipe brings the bustling energy of a street-side wok to your kitchen. Serve it hot, garnished with crushed peanuts and a wedge of lime, for a satisfying and aromatic dining experience that the whole family will love.
Spicy Fried Noodles (Mi Xao Gia Vi
Description
This vibrant Vietnamese-style Mi Xao features chewy rice stick noodles tossed with succulent shrimp and sliced pork in a fragrant sauce of fish sauce, sugar, and lemon juice. The dish is packed with texture from crunchy bean sprouts, pickled radish, and crispy dried shrimp, balanced by fresh aromatics like garlic, green onions, and cilantro. It offers a perfect harmony of sweet, salty, sour, and spicy flavors that define classic home-style Vietnamese cooking. Ideal for a quick weeknight dinner or a lively weekend meal, this recipe brings the bustling energy of a street-side wok to your kitchen. Serve it hot, garnished with crushed peanuts and a wedge of lime, for a satisfying and aromatic dining experience that the whole family will love.Ingredients
Directions
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Soak rice stick noodles in warm water for 15 minutes, then drain well.
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Combine lemon juice, fish sauce, sugar, and anchovy extract in a small bowl to make the sauce.
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Heat 1 tablespoon of oil in a wok or large skillet over high heat until smoking.
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Add garlic and dried shrimp, stir-frying for 30 seconds until fragrant.
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Add sliced pork and cook until browned and cooked through, about 2-3 minutes.
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Add shrimp and cook until pink and opaque, about 2 minutes.
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Push meat to the side, add remaining oil, and scramble the beaten eggs.
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Add drained noodles and the prepared sauce, tossing everything together vigorously.
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Add bean sprouts, pickled radish, diced bean curd, and chopped green onions.
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Toss for another minute until vegetables are slightly wilted but still crisp.
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Transfer to serving plates and garnish with chopped cilantro and crushed peanuts.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 68.5kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, omit the pork, shrimp, dried shrimp, anchovy extract, and eggs. Substitute fish sauce with soy sauce or tamari and add a splash of lime juice for acidity.
If you cannot find dried shrimp, you can omit them or substitute with a pinch of shrimp paste for extra umami.
Pickled white radish adds a crucial tangy crunch; if unavailable, substitute with thinly sliced daikon radish pickled in vinegar and sugar for 30 minutes.
Ensure your wok is very hot before adding ingredients to prevent the noodles from sticking and to achieve the characteristic "wok hei" flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with a splash of water to restore texture.
Adjust the amount of sugar and fish sauce to balance the flavor according to your preference for sweet or salty.
