Mi Xao Chay Recipe (Vegetarian Soft Egg Noodle Stir Fry)

I love making noodle stir fry. It may seem a little complicated but if you’re methodical, you’ll be able to master this dish in no time. What makes this noodle dish special is the use of pineapple both as an ingredient and as a seasoning for the noodles themselves.

First, I prepared the green bean and tofu stir fry and set it aside. The next step is boiling the fresh egg noodles, then cooking the pineapple (trái  khóm in Vietnamese) in a thick sweet and sour sauce. Finally, all you need is to toss the noodles in the sauce and add the tofu and green beans.

1. Info for Mi Xao Chay Recipe (Vegetarian Soft Egg Noodle Stir Fry)

• Cook Time: 30 mins
• Total Time: 60 mins
• Servings: 6
• Calories: 200 kcal

2. Ingredients for Mi Xao Chay Recipe (Vegetarian Soft Egg Noodle Stir Fry)

• 1 (15-ounce) package firm tofu
• 4 tablespoons canola oil
• 5 cloves garlic, cut in thirds
• 2 teaspoons granulated sugar
• ½ tablespoons soy sauce
• 2 teaspoons black bean garlic sauce
• 1 tablespoon chili garlic sauce, to taste
• 10 ounces green beans, trimmed and cut into ½” pieces
• 4 tablespoons Thai basil leaves, torn
• 1 (14-ounce) package fresh fine egg noodles
• 1 yellow onion, cut into thin wedges
• 1 tablespoon đường thẻ Chinese brown sugar (or light brown sugar), grated
• 8 ounces fresh pineapple (or canned), sliced, then cut into ½” pieces
• 1½ teaspoons mushroom salt (or regular salt), to taste
• ¼ teaspoon black pepper, freshly ground
• ¼ cup cilantro, chopped

3. Directions:

1. Prepping the tofu: Cut the tofu into ½-inch slices. In a wok, heat 2 tablespoons of canola oil. Pan-fry the pieces of tofu on both sides until golden and puffy. The tofu should have a nice fried outer crust and still be moist inside. Transfer the tofu onto paper towels. Once the tofu pieces are cool enough to handle, dice them. Set aside.
2. In the same wok, add 1 tablespoon oil. Once it’s hot, add the garlic. As the garlic becomes golden, add the tofu and stir fry until fragrant. Transfer the tofu to a platter, leaving as much oil as possible in the wok.
3. Add the green beans. Stir fry for 2-3 minutes, then sprinkle with salt. Toss well and cook until the green color becomes shiny and translucent. Transfer to a platter.
4. Return the tofu and garlic to the wok. Add granulated sugar, black bean sauce, chili garlic sauce and 3 tablespoons soy sauce. Stir-fry for about 3-4 minutes. Return the beans to the wok, then add the basil. Stir constantly.
5. Check seasoning. Add mushroom salt and pepper. Toss well and set aside.
6. On a large platter, untangle and separate the egg noodles. Fill a large pot with water. Bring to a boil. Place the noodles in the water, return the water to a boil then lower the heat to medium-low. Keep stirring every now and then so the noodles don’t stick to the bottom.  Cook for about 2-3 minutes. When the noodles are cooked (tender but still in shape and firm), drain the noodles. Discard the liquid. Season with mushroom salt. Set aside.
7. Gather ¼ cup diced pineapple and crush the rest in a blender.
8. In the wok, add 1 tablespoon oil. Add the onion wedges and cook until lightly golden. Add the pineapple pieces and stir fry until fragrant. Add the crushed pineapple, brown sugar and remaining soy sauce. Bring to a boil and cook for 2 minutes until it thickens.
9. Add the noodles to the pineapple sauce and toss until well coated. Once the tofu is evenly distributed, add the green beans and tofu pieces and cilantro. If necessary, cut them with kitchen shears to separate the noodles (I didn’t). Cook for about 3-5 minutes. Check seasoning. Season with more mushroom seasoning salt if necessary.
10. Sprinkle with black pepper.
11. Bon appétit!