Mì xào mềm, as opposed to mì xào dòn (crispy egg noodles) is the Vietnamese version of Chinese chow mein. This dish appears in almost every Vietnamese fast food joint. It usually comes with chicken and seafood such as baby squid and shrimp, but I wanted to make sure the entire family would enjoy the dish as well (half of my family is vegetarian). So this time, I mixed the soft egg noodles with rolled tofu skin and several vegetables.
Living in the Bay Area, we’re lucky enough that Asian markets carry a wide variety of fresh egg noodles. I always look for the thin kinds. If you can’t find any, you could always boil angel hair pasta. The flavor will be slightly different but still delicious!
1. Info for Mi Xao Mem Recipe (Vietnamese Egg Noodles)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Mi Xao Mem Recipe (Vietnamese Egg Noodles)
- 1 (14-ounce) package fresh fine egg noodles
- 6 ounces fresh tofu skin sheets
- 1 cup coconut soda (or water)
- 3 tablespoons canola oil (or any neutral oil)
- 10 canned ears of baby corn, drained, cut in half lengthwise
- 1 tablespoon ginger garlic paste
- 1 cup Chinese cabbage, coarsely chopped
- 1 red bell pepper, stemmed, seeded and diced
- 2 cups bok choy, cut into quarters, lengthwise
- 1 cup shiitake mushrooms, sliced
- 1 yellow onion, cut into thin wedges
- 1 green onion, cut into 1″-pieces
- ½ cup baby carrots, sliced
- 2 teaspoons mushroom seasoning salt (or regular salt)
- 1 tablespoon black bean sauce , to taste
- 3 tablespoons soy sauce
- 1 teaspoon granulated sugar
- ½ teaspoon black pepper, freshly ground
- 1 teaspoon sesame oil (optional)
- In a wok, heat the oil and add the tofu skin. Stir fry both sides until golden brown. Using kitchen shears, snip the tofu into 1-½” chunks.
- In the same wok, add 1 tablespoon soy sauce and coconut soda (or water). Once the liquid evaporates, check the seasoning. Add more salt (if necessary) and black pepper.
- 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), drizzle about 1 teaspoon canola oil, then drain the noodles. Discard the liquid. Season with 3/4 teaspoon mushroom salt. Set aside.
- Blanch the bok choy for 2-3 minutes in boiling water then transfer into an ice bath. Drain thoroughly and pat dry on a paper towel. Do not overcook, as the bok choy will continue to cook in the sauce later; it should still be tender and crisp.
- Add a tablespoon of oil to the same wok. When the oil is hot, add the ginger garlic paste. As it becomes fragrant, add the carrots, red bell pepper, baby corn and shiitake mushrooms and stir-fry for about 2 minutes. When the color is translucent, season with 3/4 teaspoon mushroom seasoning salt. Add the Chinese cabbage and onion wedges and cook for another minute. Transfer to a plate. Set aside.
- In the same wok, add the rest of the oil. Once it’s hot, add the green onions and tofu pieces. Add the black bean sauce, soy sauce and granulated sugar. Add water (a few tablespoons) so the ingredients don’t stick to the bottom of the wok. Stir-fry for about 2 minutes. Add the cooked noodles. If necessary, cut them with kitchen shears. Add all the vegetables. Stir constantly. Cook for about 3-5 minutes. Season with more mushroom seasoning salt if necessary.
- Sprinkle with black pepper. Drizzle with sesame oil.
- Bon appétit!