Crispy Egg Noodles with Seafood (MiXao Don Do Bien)


  • 1/2 lb. noodles, fresh, thin egg noodles
  • 1/4 cup vegetable oil, or more if needed
  • Stir-Fried Seafood


  • Bring a pot of water to a boil over high heat. Add the noodles and cook, untangling them with chopsticks, until tender but firm, about 5 minutes. Drain, spread them into a thick pancake on a plate, loosely cover with plastic wrap and allow to dry.
  • Heat 2 tablespoons oil in a non-stick skillet over medium-high heat. Add the egg noodles, being careful not to distroy their pancake form, and allow to crisp until golden brown, 5-7 minutes. Slide onto a plate. Add the remaining oil to the pan and flip the noodle pancake into the pan so the crisp side faces up. Crisp the underside until golden brown, 5-7 minutes.
  • While the noodles are getting crisp on this second side, you should be stir-frying the seafood.
  • Transfer crispy egg noodles to a serving dish and top with the stir-fried seafood. Serve while hot.


  • Description:
  • "The noodles used in this dish are fresh noodles often referred to as
  • "Shanghai-style" noodles. This is delicious with just a touch of
  • chili sauce."
  • Source:
  • ""Authentic Vietnamese Cookiing: Food from a Family Table""
  • SOURCE: Corinne Trang

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