Stir-Fried Egg Noodles (Mi Xao Mem)
This scrumptious dish with abundant egg noodles and veggies is a great go-to-dish when there’s a family gathering or potluck. If you know me, you know that this was the dish I went for first at any gathering. The best part is this dish can be served hot or cold and it's delicious either way. I typically serve this with soy sauce or vegetarian dipping sauce on the side so that everyone can adjust the seasoning to their preference.
PREP TIME: 2 HRS, 15 MINS COOK TIME: 10 MINS TOTAL TIME: 2 HRS, 25 MINS
Ingredients
1-15 oz package thin egg noodles
2 garlic cloves, minced
3 carrots, julienned
3 stalks celery, julienned
1/2 onion, thinly sliced
1 bok choy, stems julienned, leaves chopped
4 tablespoons vegetable oil
1/4 teaspoon ground black pepper
8 oz roast pork, or meat of your choice. Use tofu for a vegetarian option.
Cilantro, to garnish, optional
For the sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon sugar
Instructions
Bring a large pot of water to a boil. Add noodles and swirl around in the hot water for 30 seconds. Drain the noodles well and rinse with cold water. Spread the noodles out flat on several large platters or trays and allow to air dry for 2 hours.
Cut the roast pork, other meat or meat substitute of your choice into thin strips.
To make the sauce, whisk together the soy sauce, oyster sauce and sugar. Set aside.
Heat a large skillet over medium high heat. Once hot, add 1 tablespoon vegetable oil and the garlic. Stir fry for 10 seconds.
Add the carrots and stir fry for 1 minute.
Add the celery and stir fry for 1 minute.
Add the onions and bok choy stems and stir fry for 1 minute.
Add the bok choy leaves and cook for 1 minute until they are wilted.
Turn off the heat. Add 2 tablespoons of the sauce and stir until combined. Add some black pepper. Scoop out the vegetables and set aside.
Set the heat to medium high. Add 2 tablespoons of vegetable oil into the skillet.
Add the noodles, spreading them out in the skillet. (Cook in several batches if you have a small skillet.) Cook for 6-7 minutes tossing constantly in the skillet and spreading the noodles out so they fry evenly. If the noodles start sticking together, drizzle in a bit more vegetable oil. Try not to let the noodles cook in a large clump. Spread them out so they are always touching the hot skillet.
Add the vegetables, roast pork, other meat or meat substitute and remaining sauce. Stir fry for another 2-3 minutes. Sprinkle with black pepper. Garnish with cilantro, if using.
