Mi xao bo – Vietnamese stir-fried egg noodles with beef Recipe
Mi xao bo is a quick wok dish: springy egg noodles stir-fried with thin slices of beef and vegetables in an aromatic sauce. In Vietnam it’s a popular quick lunch in office districts, because it takes only a few minutes to prepare. The flavor is similar to Chinese chow mein, but with a distinct touch of fish sauce and fresh herbs.
This dish combines the comfort of fried noodles with the bright, savory flavors of Vietnamese cuisine – a balance of soy, oyster, and fish sauce with crunchy vegetables.
Dlaczego ta wersja działa
- Cienkie krojenie i krótkie smażenie wołowiny zatrzymuje soczystość i zapobiega twardnieniu mięsa.
- Płukanie makaronu zimną wodą zatrzymuje gotowanie i chroni go przed rozciapaniem podczas smażenia.
- Osobne, szybkie smażenie mięsa, warzyw i makaronu utrzymuje wysoką temperaturę i efekt lekkiego „woka”.
- Mieszanka sosu ostrygowego, sojowego i rybnego daje głęboki, restauracyjny smak bez skomplikowanej marynaty.
Chef's tips
Slice the beef as thinly as possible – it cooks in minutes and stays tender. Have all ingredients prepped before you start stir-frying, because the cooking itself goes very fast.
How to serve
Serve mi xao bo straight from the wok in deep plates or bowls, with lime wedges and extra chili on the side. A glass of iced tea or cold jasmine tea pairs nicely with the dish.
Na co uważać
- Nie przeładowuj patelni – jeśli składników jest dużo, smaż w dwóch partiach, inaczej całość zacznie się dusić.
- Makaron dodawaj dobrze odsączony; nadmiar wody rozwodni sos i danie będzie mdłe.
- Nie smaż wołowiny zbyt długo, bo szybko stwardnieje – zdejmij ją z patelni, gdy tylko straci surowy kolor.
Zamienniki
- Makaron jajeczny zastąp pszennym ramenem lub cienkim udonem, gotując je al dente.
- Wołowinę możesz zamienić na pierś z kurczaka w cienkich paskach, marynowaną i smażoną tak samo.
- Sos ostrygowy da się zastąpić gęstym sosem hoisin, dodając odrobinę więcej sosu sojowego.
- Jeśli unikasz sosu rybnego, użyj więcej sosu sojowego i szczyptę cukru dla zbalansowania smaku.
Ingredients
- egg noodles for stir-fry, can be Chinese-style - 250 g
- beef e.g. sirloin or rib-eye, cut into thin strips - 250 g
- red bell pepper cut into strips - 1 piece
- carrot cut into thin matchsticks - 1 piece
- onion sliced into feathers - 0.5 piece
- garlic finely chopped - 3 cloves
- soy sauce for the marinade and sauce - 3 tablespoons
- oyster sauce - 1.5 tablespoons
- fish sauce - 1 tablespoon
- sugar - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoons
- vegetable oil for frying - 3 tablespoons
- chives cut into 3 cm pieces - 0.5 bunch
- fresh chili sliced, optional - 1 piece
Preparation
- Cook the egg noodles according to the package instructions, usually 3–4 minutes in salted water. Drain, rinse with cold water, and set aside so they don’t become too soft.
- Slice the beef into very thin strips, preferably across the grain. In a bowl, mix 1 tablespoon soy sauce, 0.25 teaspoon pepper, and 1 teaspoon oil, add the meat, and set aside for 10–15 minutes.
- Prepare the vegetables: slice the pepper, carrot, and onion; finely chop the garlic; cut the chives into pieces.
- In a small bowl, mix the remaining soy sauce, oyster sauce, fish sauce, and sugar. Stir until the sugar dissolves.
- Heat a wok or large pan over high heat and add 1 tablespoon of oil. Add the marinated beef and stir-fry for 2–3 minutes until the meat changes color and is lightly browned. Transfer to a plate.
- Add another tablespoon of oil to the wok, then add the garlic and onion. Stir-fry for 1–2 minutes until fragrant and slightly softened.
- Add the carrot and bell pepper and stir-fry for 3–4 minutes over high heat, stirring often, until the vegetables are slightly tender but still crisp.
- Add the cooked noodles, pour in the prepared sauce, and quickly toss with tongs or chopsticks so the noodles are evenly coated. If the noodles stick together, add 1–2 tablespoons of water.
- Return the beef to the wok, add the chives and, if using, fresh chili. Stir-fry for another 1–2 minutes until everything is hot.
- Finally, sprinkle with the remaining pepper, taste, and adjust with a little soy sauce or fish sauce if needed. Serve immediately.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat quickly in a hot pan or wok with a splash of water or oil, stirring so the noodles don’t stick. Avoid reheating multiple times so the meat stays tender.
When I’m short on time, this is my go-to way to turn a small piece of beef and a few vegetables from the fridge into a satisfying, restaurant-style meal at home.
