Vietnamese Pan-Fried Noodles with Shrimp and Bok Choy

By Malcolm JacksonApril 7, 2023

Makes
4 servings
Cook Time
40 minutes

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.

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.

Ingredients

8
ounces fresh Asian egg noodles (see headnote)
6
tablespoons grapeseed or other neutral oil, divided
1
tablespoon cornstarch
1
pound large (26/30 per pound) shrimp, peeled (tails removed) and deveined
Kosher salt and ground black pepper
1
2-inch piece fresh ginger, peeled and cut into matchsticks (about 2 tablespoons)
6
medium garlic cloves, thinly sliced
4
scallions, whites thinly sliced, greens thinly sliced on the diagonal, reserved separately
4
ounces cremini mushrooms, trimmed and thinly sliced
1
medium carrot, peeled, halved and thinly sliced on the diagonal
1
cup low-sodium chicken broth
1 ½
tablespoons fish sauce
8
ounces baby bok choy, trimmed and cut crosswise into 1-inch pieces

Step 1

In 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.

Step 2

In a 12-inch nonstick skillet over medium-high, heat 3 tablespoons oil until barely smoking. Add the noodles in an even layer and cook, undisturbed, until they release easily from the pan and are crisped and browned on the bottom, about 5 minutes (check on browning after about 3 minutes by carefully lifting an edge with a spatula and looking underneath; reduce the heat if the noodles are coloring too quickly). Slide the noodles out of the pan onto a platter. Add 1 tablespoon of the remaining oil to the pan, then carefully flip the noodles back into the pan to cook the second side. Cook over medium until browned and crisped, about 6 minutes. Return the noodles to the platter and reserve the skillet.

Step 3

In a small bowl, stir together the cornstarch and 2 tablespoons water; set aside. In a medium bowl, toss the shrimp with ¼ teaspoon each salt and pepper. In the same skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the shrimp and cook, stirring occasionally, until just pink on the exteriors but still translucent in the centers, 1 to 2 minutes. Return the shrimp to the bowl in which they were seasoned.

Step 4

To the same skillet over medium, add the remaining 1 tablespoon oil, the ginger, garlic, scallion whites, mushrooms and carrot. Cook, stirring, until the mixture is fragrant, about 1 minute. Add the broth and fish sauce; bring to a simmer. Stir the cornstarch mixture to recombine, then stir it into the vegetable-broth mixture. Return to a simmer and cook, stirring, until the sauce is lightly thickened, about 1 minute.

Step 5

Add the bok choy and shrimp along with any accumulated juices; cook, stirring, until the bok choy is tender-crisp and the shrimp are opaque throughout, about 2 minutes. Taste and season with salt and pepper. Scrape the mixture onto the noodles and sprinkle with the scallion greens.