Mi Xao Xi Dau (vegan Vietnamese stir fry noodles)
A meal centered around Mi Xao Xi Dau is full of flavorful pasta-bilities! Lightly glazed in sweet garlic chive-infused soy sauce, this is the soy-lution for quick weeknight dinners.
Servings: 6 servings
Calories: 379kcal
Cost: $7.50
Equipment
Ingredients
- 16 oz fresh noodles Shanghai-style noodles, or mother-in-law noodles
- ¼ cup sesame oil
- 2 large shallots or 1 medium size yellow onion, diced
- 1 cup torn mushroom pieces (oyster mushrooms, cremini, or shiitake mushrooms)
- 2 cups beansprouts
- 1 ⅓ cup chopped garlic chives
- ¼ cup tamari
- 2 tablespoons brown sugar or coconut sugar
- 3 tablespoons Shaoxing cooking wine (optional)
To garnish:
- ¼ cup minced fresh chives
- 1 tablespoon toasted same seeds
Instructions
- Boil a medium-size pot of water .
- Add the noodles and cook al dente.
- Strain the noodles in a colander or wire mesh strainer.
- Heat the sesame oil in a wok or dutch oven.
- After 60 seconds when the oil is hot, add the diced onion and sauté, stirring occasionally for 3 minutes until fragrant and lightly golden.
- Push the onions to one side of the pan, and add the torn mushroom pieces. Sautee, stirring occasionally for about four minutes until the mushrooms are tender.
- Stir in the beansprouts, and garlic chives, and continue to sauté for 2-3 minutes until both are wilted in appearance.
- Add the cooked noodles, tamari, coconut sugar and if you are using it, the Shaoxing wine. Stirfry until the noodles are well coated in the sauce.
- Place the contents of the wok into an attractive serving dish and garnish with minced chives, and toasted sesame seeds.
Video
Notes
Stir-Fry Quickly: Stir-frying is a fast cooking method. Ensure your wok or pan is hot before adding ingredients. Keep them moving to avoid burning and ensure even cooking.
Sauce Balance: When adding sauces like tamari, coconut sugar, or other seasonings, start with what the recipe suggests. You can always adjust later to match your taste preferences.
Noodle Texture: Cook the noodles until they are just al dente. They will continue to cook a bit when stir-frying. Overcooked noodles can become sticky and less enjoyable.
Don't Overcrowd the Pan: If you're making a larger batch, it's better to cook in batches than to overcrowd the pan. Overcrowding can lead to uneven cooking and soggy ingredients.
Nutrition
Calories: 379kcal | Carbohydrates: 59g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1451mg | Potassium: 105mg | Fiber: 5g | Sugar: 13g | Vitamin A: 8IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg