Crispy Fried Egg Noodle (Mì xào giòn) Recipe

 

Ingredients

Noodles

15 oz. Egg Noodles

1 Tbsp. Sesame Oil

Squid/Shrimp

1 Large Squid

9 Shrimp

2 tsp. Tapioca Starch

1 tsp. Kosher Salt

Water

Bok Choy/Carrot

1 Carrot (cut into slices)

5 oz. Bok Choy

Pinch of Salt

Water

Tapioca Mixture

2 Tbsp. Tapioca Starch

1/4 tsp. Water

Cooking the Stir-fry 

2 Tbsp. Olive Oil

1 Tbsp. minced Garlic

1/2 Onion (cut into small pieces)

Cooked Squid/Shrimp

1 Tbsp. Sugar

1/4 tsp. Kosher Salt

1 tsp. Mushroom Seasoning

1 tsp. Oyster Sauce

Cooked Bok Choy/Carrot

1/2 cup Squid/Shrimp Water 

Tapioca Water Mixture

2 tsp. Sesame Oil

1/4 tsp. Ground Black Pepper

Unravel 15 oz. Egg Noodles. Fill a pan with water, bring to a boil.  Add in the Egg Noodles and boil for 1-2 minutes. Then drain out the water.  Rinse the hot noodles under cold water. Drizzle 1 Tbsp. Sesame Oil and toss the noodles around. Set aside and let it air dry for a few minutes. Air fry the noodles until crispy. Remove from fryer and set aside. 

Rinse 1 Large Squid. Lightly cut the surface of the squid then cut into small rectangle pieces. Place in a bowl.  Peel 9 Large Shrimp. Place it into the same bowl with the Squid. Add in 2 tsp. Tapioca Starch and 1 tsp. Kosher Salt. Mix well. Rinse with water. Prepare a pan with some water.  Using medium-high heat, when the water starts to boil add in the squid and shrimp. Cook until the squid curl up and the shrimp turn pink.  Remove from heat, save the water from the pan (about 1/2 cup). Pour the squid and shrimp in a colander and set aside. 

Rinse and wash 5 oz. Bok Choy. In a pan, add some water and a pinch of Salt.  Boil 1 Carrot (cut in slices) and 5 oz. Bok Choy. Once it has wilted remove the Carrot and Bok Choy and set aside. 

In a small bowl, add in 2 Tbsp. Tapioca Starch and 1/4 cup Water.  Mix well and set aside. 

In a large pan, add in 2 Tbsp. Olive Oil and 1 Tbsp. minced Garlic.  Cook on medium heat.  Add in 1/2 of an Onion cut into small pieces and stir.  Add in the cooked Squid and Shrimp and mix for a few seconds.  Add 1 Tbsp. Sugar, 1/4 tsp. Kosher Salt and 1 tsp. Mushroom Seasoning.  Add 1 tsp. Oyster Sauce.  Add in the cooked Bok Choy and Carrot.  Add 1/2 cup the water from the Squid and Shrimp.  Add Tapioca Water Mixture. Add  2 tsp. Sesame Oil and 1/4 tsp. Ground Black Pepper.  Mix well until sauce thickens.  Remove from heat.  Pour the stir-fry on top of the crispy noodles and server while hot. Enjoy! This recipe makes 2 small plates.