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.
Vietnam
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌙
Supper
🌶️
Medium spicy
Umami
Salty
Spicy
Filling
Warming
Garlicky
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
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
Main Ingredient:
beef
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
In fridge:
2 days
Freezing:
No
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.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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