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Baked Bean Thread Noodles with Crab (Mien Xao Cua Dut Lo)

These make great little appetizers for your holiday get-togethers or dinner parties!

If you enjoy baked dishes, you’ll love this week’s recipe which I call a Vietnamese casserole.  I wish more recipes were this simple–we lightly stir-fry some vegetables with crab meat, add in the noodles, seasoned chicken stock and then bake.  Everything comes out piping hot, perfectly cooked and so delicious.  The noodles are substantial enough that they can be served as a main dish.  Without a doubt this also makes a great appetizer or a side dish.  During the holiday seasoning, when there are many family get-togethers or dinner parties, this is my go-to dish because of its popularity and versatility.

Notes on the recipe, tips and tricks

This recipe uses canned crab meat which is minced.  If you’d like more visible pieces of crab, use lump crab meat or imitation crab meat.

Not a fan of crab meat?  Use chicken, beef, pork or seafood.  Stir-fry the meat until it’s halfway cooked, add the vegetables and then bake.

For convenience buy vegetables already chopped and shredded to reduce your prep time.  You can also use a rotisserie chicken from your deli or other fully cooked meat for additional time-savings.

This dish can be served hot, cold or even a room temperature so, it’s an all-around versatile dish.

These noodles are not overly seasoned, so serve them with a side of soy sauce and chili paste and let everyone season as desired.  I also love squeezing some fresh lime juice on the noodles.

Watch the video below for instructions.


6 bundles bean thread noodles (approximately 9 oz)
2- 6 oz cans crab meat (I like the brand Crown Prince)
1/2 lb green beans
2 celery stalks
8 oz Portabella mushroom caps
4 oz shredded carrots
1/2 small red onion
1 Tbsp sesame oil
1/2 Tbsp minced garlic
2 Tbsp soy sauce
1/4 tsp ground black pepper
3/4 cup chicken stock
1 Tbsp oyster sauce


Soak bean thread noodles in warm water for 10 minutes.

Trim the ends off the green beans and then cut in half.  Cut celery at a diagonal into thin slices. Cut the mushrooms into thick slices. Thinly slice the red onion.

Preheat the oven to 400 degrees Fahrenheit.

Drain the crab meat into a fine strainer.  Rinse with cold water and then drain.

Drain the noodles and toss gently to remove the excess water.  Use scissors and cut the strands so they are a bit shorter.

Heat a large wok over Medium High heat and when hot add the sesame oil.  Add the minced garlic and stir-fry for 15 seconds.

Add the green beans and celery and stir-fry for 2 minutes.  Add the remaining vegetables and crab meat and stir-fry for 1 minute.

Turn-off the heat and add 1 Tbsp soy sauce and freshly ground black pepper.  Combine together.

In a measuring cup, combine the chicken stock with 1 Tbsp soy sauce and 1 Tbsp oyster sauce.

Add the bean thread noodles to the wok and then drizzle the sauce over the noodles.  Toss together making sure the noodles are completely coated with the sauce.

Line a 13X9 inch baking dish with foil.  Pour the noodles into the dish and spread out into an even layer.  Cover the dish with another large piece of foil sealing it completely.

Bake for 20 minutes.

Remove from the oven and serve.

Yields: 4-6 servings

Baking instead of stir-frying makes perfect noodles!

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Stir-Fried Egg Noodles (Mi Xao Mem)

Stir-Fried Egg Noodles - Who won't love oodles of noodles with roast pork and veggies?This scrumptious dish with abundant egg noodles, vegetables and roast pork is my go-to-dish when there’s a potluck at work, a gathering of girlfriends for good food and gossip or an easy buffet-style dinner with family and friends.  I find this dish to be universally appealing even with pickiest or less than adventurous eaters.  I think it’s because everyone loves noodles!  I made 3 different versions of this recipe one time for a party because I was unsure of my guests’ preference for meat.  The first version was this recipe with the roast pork.  For the second version ,  I substituted the roast pork for eggs.  (I fried the eggs omelette style and then cut into thin strips.)  The third dish was made with tofu and mushroom stir fry sauce for the strict vegetarians.  All 3 dishes were a hit and one extremely hungry guest mixed all 3 versions together to make a fourth combination which he claims should be its own recipe…LOL.  I hope you enjoy this really easy recipe!

Notes on the Recipe, Tips and Tricks

Drying the noodles is an important step to getting the right consistency for the noodles.  If you’re short on time, dry the noodles in the oven at 225-250 degrees F for 30-45 minutes.  Keep an eye on them because you don’t want to bake the noodles so they’re crispy.  (That’s another dish.)  The noodles should still be soft but not wet.

This is one of those recipes where a good amount of oil is used.  I know some of you cringe at the thought of using tablespoons of oil in your cooking.  If you don’t care about the noodles sticking and clumping together, you can cut back on the.  It’ll taste just fine and you’ll feel better about it.

The vegetables in the dish are my recommendations but feel free to add veggies you like such as mushrooms, peppers, squash, cabbage, etc.  If your stir-fried veggies produces excess liquid, don’t add the liquid into the noodles.  This will make them soggy.  Instead use a slotted spoon to transfer the vegetables into the noodles and leave the liquid behind.

Consider using a deli chicken or pick-up roast pork from your local Asian restaurant if you don’t have time to make the roast pork.  Leftover meats are also a great shortcut too.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Stir-fried Seafood Noodles (Hu Tieu Xao Do Bien) and Crispy Noodle and Beef Stir-Fry (Mi Xao Gion/Don).


1-15 oz package thin egg noodles
2 garlic cloves
3 carrots
3 stalks celery
1/2 onion
1 bok choy
2 Tbsp soy sauce
2 Tbsp oyster sauce
1 tsp sugar
4 Tbsp vegetable oil
1/4 tsp ground black pepper

8 oz Roast Pork or meat of your choice, use pan-fried Seitan or tofu for vegetarian option


Remove noodles from packaging.  Unravel the bundles and loosen the strands with your fingers.  Use kitchen shears to cut noodles into shorter lengths.

Bring a large pot of water to a rapid boil.  Add noodles and swirl around in the hot water for 30 seconds.  Drain in a colander and then rinse the noodles with cold water to stop the cooking process.  Toss the noodles in the colander and then lift the noodles using chopsticks multiple times to remove as much of the remaining water as possible.  Spread the noodles out flat on several large platters or trays and allow to air dry for 2 hours.

Cut roast pork, other meat or meat substitute of your choice into thin strips.

Finely mince the garlic and set aside.  Peel carrots, cut into slices and then julienne.  Cut celery into 2-inch sections and then cut into thin strips.  Thinly slice the onions.  For the bok choy, separate the leaves from the stems.  Cut the stems just like the celery.  For the leaves, chop into smaller sections.

Add soy sauce, oyster sauce and sugar into a measuring cup or bowl and stir to combine.

Heat a large wok over Medium High heat.  When it’s hot, add 1 Tbsp vegetable oil and the garlic.  Stir fry for 10 seconds.  Add the carrots and stir fry for 1 minute.  Add the celery and stir fry for 1 minute.  Add the onions and bok choy stems and stir fry for 1 minute. Add the bok choy leaves and cook for 1 minute until they are wilted.  Turn-off the heat.  Drizzle 2 Tbsp of the stir fry sauce and combine together.  Add some black pepper.  Scoop out the vegetables and place in a clean bowl.

Set the heat to Medium High.  Add 2 Tbsp of vegetable oil into the wok.  Add the noodles spreading them out in the wok. (Cook in several batches if you have a small wok.)  Cook for 6-7 minutes tossing constantly in the pan and then spreading the noodles out so they fry evenly.  If the noodles start sticking together, drizzle in a bit more vegetable oil.  Try not to let the noodles cook in a large clump.  Spread them out so they are always touching the hot wok.  Add the vegetables, roast pork, other meat or meat substitute and remaining sauce.  Stir fry for another 2-3 minutes.  Sprinkle with black pepper.

This dish can be enjoyed hot or cold.

Yields: 4-6 servings

*This post contains affiliate links.*

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Won Ton Noodle Soup (Mi Hoanh Thanh)

Won Ton Noodle Soup (Mi Hoanh Thanh) | recipe from runawayrice.comAs the weather cools I gravitate toward soupy dishes and my favorite soups always have lots of noodles like this delicious Won Ton Noodle Soup.  The soup is quite eclectic with its variety of ingredients.  It has hearty meat-filled dumplings, savory roast pork, succulent shrimp, leafy greens, oodles of egg noodles, sprigs of fresh herbs and a sautéed garlic topping to add the right amount of spice.  (Are you drooling yet?)  This belly warming dish is a great meal to make when you have leftover roast pork as  you don’t need much for this recipe.  As for the home-made won tons, with practice, you’ll get really good and can wipe out 16 of these dumplings in a matter of minutes.  If you don’t have time to make the garlic topping, you can buy it at your Asian grocer.  (This topping is fantastic to have around and adds wonderful taste and texture to soups and stir fry.)  You can’t go wrong with this one-bowl wonder!  Enjoy!

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Vermicelli Soup with Chicken, Steamed Pork Roll and Egg (Bun Thang) and Thick Noodles and Fish Cake Soup (Banh Canh Cha Ca).


for the Won Ton
1/4 lb ground pork
6-size 31/40 shrimp, cleaned and deveined
2 Tbsp finely minced onions
1/2 tsp minced garlic
1/2 Tbsp oyster sauce
1/2 tsp sesame oil
1/2 tsp sugar
1/4 tsp salt
1/4 tsp ground black pepper
16 pieces won ton wrapper

for the Noodle Soup
14 oz package won ton noodles (thin egg noodles)
3-14.5 oz cans chicken broth
2 cups water
1 tsp salt (to taste)
1/2 sweet onion, quartered
8-size 31/40 shrimp, cleaned and deveined, tail on
8-10 sprigs chives, washed and cut into 2-inch sections
4 bunches baby bok choy, washed

for the Garlic Topping
2 Tbsp minced garlic
1 Tbsp vegetable oil

Serve with
3-4 oz roast pork
2 tsp sesame oil


Making the Noodles

Remove noodle bundles from packaging and place in a large colander.  Use your fingers to loosen the strands.

Bring a large pot of water to a rapid boil.  Drop the noodles into the water.  Stir the noodles in the hot water and cook it for just 1 minute.

Pour the cooked noodles into a large colander and rinse several times with cool water to stop the cooking process.

Toss the noodles in the colander multiple times and remove as much of the remaining water as possible.  Place a piece of paper towel on a large plate.  Spread the noodles evenly on the plate and allow to air dry.

Making the Won Ton

Cut the shrimp into thin slices.   Add shrimp to the pork along with all seasonings.  Mix everything together combining all ingredients well.

Take a won ton wrapper and place it on a cutting board with one of the corners pointed toward you.  Place approximately 1/2 tablespoon of filling in the center of the wrapper.  Dip your finger in water and run it along the top edges of the wrapper.  Take the corner closest to you and fold it over, lining up the edges to form a triangle.  Gently press your fingers along the edges to seal the wrapper.

With your index finger, gently push up at the center point of the won ton making  a small indentation.  Dip a your finger in water and dab the right corner of the won ton.  Now pull the 2 corners together so the wrapper overlaps.  Pinch the wrapper together to seal.  Continue making the won tons until all of the filling is used.

Bring a large pot of water to a gentle boil.  Drop the dumplings into the hot water, a few at a time.  Gently stir the won ton making sure they don’t stick to the bottom of the pot.  Cook the dumplings for 5 minutes stirring occasionally.  Don’t allow the water to boil too rapidly or the dumplings will break.   Use a slotted spoon to remove the dumplings and place into a colander.  Allow to drain.

Making the Garlic Topping

Add minced garlic and oil to small skillet.  Saute the garlic over medium high heat until it’s golden brown–approximately 2-3 minutes.

Making the Soup

Add chicken broth, water and onions into a stockpot.  Cover pot and bring the broth to a boil.  Turn the heat to low and simmer for 5 minutes.  Remove the onions and discard.  Taste the broth and add more salt if desired.  Add the bok choy and cook for 1 minute.  Turn off the heat and add the shrimp.

To serve, add a generous amount of noodles into a bowl.  Drizzle 1/2 tsp of sesame oil on the noodles.  Add the won tons, roast pork, bok choy, shrimp and fresh chives to the bowl.  Ladle a generous amount of broth filling the bowl.  Spoon a bit of the garlic topping.  Sprinkle with freshly ground black pepper.  Enjoy while hot!

Yields: 4 servings

*This post contains affiliate links.*

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Stir-Fried Seafood Noodles (Hu Tieu Xao Do Bien)

Thick rice noodles stir-fried with abundant vegetables and tasty seafood–every time I see this scrumptious dish on a menu I have to resist ordering it because I know it’s so much better and healthier when made at home.  One of my biggest hesitations about eating out is that a lot of dishes are prepared with so much oil and then covered in a thick salty sauce.  Yes, the food tastes great but then I am left with that icky that-wasn’t-so-good-for-me feeling.  Cooking at home means I can control what goes into my food and nothing makes me happier than preparing and enjoying a healthy meal with family and friends.

This recipe is fairly simple to make and there’s no wrong ingredient to use.  Pick the type and quantity of vegetables you enjoy.  Just keep in mind the key to a perfect stir fry is cutting the vegetables to approximately the same size and then cooking the vegetables in the order of their density.  The trio of seafood: shrimp, scallops and squid is really delicious.  Learn how to add a neat texture to the squid by scoring it with a “pineapple cut”.  Don’t skip the step where we blanch the squid.  This is the trick for preventing rubbery squid and makes it super tender and succulent.

Watch the video below for instructions.


1-14 oz package large width flat rice noodle
2 garlic cloves
1/2 small sweet onion
1 large or 2 small carrots
1 red bell pepper
3 stalks bok choy
6 large fresh shiitake mushrooms
1-7 oz can baby corn
1 squid body, approximately 1/2 lb
16 size 31/40 shrimp peeled and deveined, approximately  1/2 lb
4 extra large pound scallops, approximately 3/4  lb
3 Tbsp vegetable oil
3 Tbsp oyster sauce
3 Tbsp soy sauce
2 Tbsp fish sauce
1/2 tsp black pepper
1 cup chicken broth
1 tsp sugar


Fill a large bowl with hot tap water and soak the rice noodle for approximately 20 minutes.  Drain in a colander and shake off excess water.

Peel and slice garlic into fine strips.  Cut carrots and peppers into thin strips approximately 1/4 inch thick.  Separate bok choy leaves and stems.  Cut the leaves into 1 inch thick strips.  Cut the onions, bok choy stems and mushrooms into strips approximately 1/2 inch thick.  Slice the baby corn in half lengthwise.

Cut along one side of the squid body using scissors and then lay the squid flat on a cutting board.  Position a knife at the lower left corner of the squid body.  Using just the tip of the knife, score the squid body with diagonal lines about 1/4 inch apart.  Don’t cut through the squid.  We are just marking it with lines.   Move to the lower right side of the squid body and  repeat the same diagonal scoring.  (This is known as the pineapple cut and makes a really nice pattern on the squid body.)  Bring a pot of water to a rapid boil.  Blanch the squid for 20 seconds.  Drain and set aside.

Cut scallops so they are approximately the same size as the shrimp, first into thirds and then each section in half lengthwise.

Heat a large wok over high heat.  Add 1 Tbsp of vegetable oil.  Add half of the sliced garlic and stir fry for 5 seconds.  Add the squid and stir fry for 30 seconds.  Add the scallops and shrimp.  Season with black pepper.  Partially cook the seafood by stir frying for just 2 minutes.  Remove from wok and set aside in a small bowl.

Heat the same wok over medium high heat.  Add 1 Tbsp of vegetable oil.  Add the remaining garlic and stir fry for 5 seconds.  Add carrots along with 2 Tbsp of water.  Stir fry for 2 minutes until the carrots start to soften.   Add onions, bok choy stems, 1 Tbsp water and stir fry for another minute.  Next add the peppers and stir fry for another minute.  Now add corn, bok choy leaves and mushrooms.  Combine everything well, cooking for another minute.  Add 1 Tbsp oyster sauce, 1 Tbsp soy sauce and black pepper.  Stir fry for 1 more minute.  Scoop out vegetables and put in a separate bowl.

Heat the same work over medium heat.  Add 1 Tbsp of vegetable oil.  Add the rice noodle and stir fry for 2-3 minutes.  Pour in the chicken broth.  Turn the heat to low and cook the noodles until they are soft and all the broth is absorbed, approximately 4-5 minutes.  As the noodles are cooking, stir every minute to prevent them from sticking together.   Add the vegetables and seafood into the wok and toss everything together.  Add 2 Tbsp oyster sauce, 2 Tbsp soy sauce and 2 Tbsp fish sauce, black pepper and sugar.  Combine everything well.  Cook for another 3-4 minutes or until the shrimp is pink.  Serve while hot!

Yields:  6-8 servings


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Lemongrass Beef over Rice Noodles (Bun Bo Xao)

This popular Vietnamese dish is wonderfully fragrant and tasty–best of all, it’s easy to make! The lemongrass adds great flavor to the beef and the generous use of fresh herbs and vegetables makes this dish so light and refreshing it’s often called a “salad”. If you’re short on time, buy frozen minced lemongrass at your local Asian grocery store. I also found it in a squeezable tube (like toothpaste) in the produce section of my grocery store. If you’re watching your carbs, omit the noodles and double up on the veggies. Yum! Making dinner just for two? This recipe is portioned for 2 servings or for one really hungry person. Enjoy!

Watch the video below for instructions.


1/2 pound beef flap meat or flank steak
1 tsp fish sauce
1 tsp oyster sauce
1/4 tsp black pepper
1 tsp olive oil for marinade + 1 Tbsp olive oil for stir fry
1 stalk lemongrass (2 Tbsp minced)
1 tsp minced garlic
1/2 shallot thinly sliced

3 cups cooked rice vermicelli
1/2 cup each of fresh herbs: mint, Thai basil and cilantro, coarsely chopped
1/2 cup shredded lettuce
1/2 cup cucumbers thinly sliced
1 cup bean sprouts
1/4 cup crushed roasted peanuts
1/4 cup pickled carrots
1/2 cup fish sauce dipping sauce


Slice beef into thin strips about 3 inches long by 1/4-inch thick. Combine meat with fish sauce, oyster sauce, black pepper, olive oil and marinate for at least 15 minutes.

Mince lemongrass by hand or use a food processor.

Heat a wok over high heat. Add 1 Tbsp olive oil to pan. Add garlic and shallots and stir fry for 10-15 seconds. Add lemongrass and stir fry for another 10-15 seconds. Add marinated beef into pan and stir fry until the meat is the desired doneness. Add 1/2 cup of bean sprouts and stir fry for another minute.

To serve, spoon the stir fried beef over rice noodles. Sprinkle peanuts on top and garnish with pickled carrots. Serve with fresh herbs, shredded lettuce, cucumber and bean sprouts along with fish sauce dipping sauce.

Yields: 2 servings

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