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Vietnamese Pan-Fried Noodles with Shrimp and Bok Choy
This is our version of mì xào giòn, or Vietnamese pan-fried noodles. The noodles are first boiled and drained, then pan-fried in a skillet into a crisp-crusted cake. A semi-saucy stir-fry of shrimp and mixed vegetables, seasoned with aromatics and fish sauce, goes on top, softening the noodles to crunchy-chewy deliciousness. Fresh Asian egg noodles that are similar in shape and size to spaghetti are the best type to use here. Look for them in the refrigerator case of the super-market, usually sold alongside dumpling wrappers. If fresh egg noodles are not available, an equal amount of dried lo mein or non-instant ramen is a good substitute.
4
Servings
Tip
Don’t boil the noodles until fully tender because they will continue to soften when fried into a noodle cake. And once the noodles go into the skillet, resist the urge to stir them; let them brown and crisp. If you know your burner has hot spots, rotate the skillet a few times during frying to help even out the cooking.
40 minutes
Ingredients
-
8
ounces fresh Asian egg noodles (see headnote)
-
6
tablespoons grapeseed or other neutral oil, divided
Directions
-
01In a large pot, bring 2 quarts water to a boil. Add the noodles and cook, stirring occasionally, until just shy of tender. Drain in a colander and rinse under cold water until cool to the touch. Drain again, shaking the colander to remove as much water as possible; set aside.
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