This scrumptious Stir-Fried Egg Noodles (Mi Xao Mem) 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!
Notes on the Stir-Fried Egg Noodles (Mi Xao Mem) 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 for instructions.
Stir-Fried Egg Noodles / Mi Xao Mem
15 oz package thin egg noodles
8 oz roast pork or meat of your choice, use pan-fried seitan or tofu for vegetarian option
2 garlic cloves
3 stalks celery
1 bok choy
2 Tbsp soy sauce
2 Tbsp oyster sauce
1 tsp sugar
4 Tbsp vegetable oil
1/4 tsp ground black pepper
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. Next, 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.
If you enjoy this Stir-Fried Egg Noodles (Mi Xao Mem) recipe, you may also like:
Stir-fried Seafood Noodles
(Hu Tieu Xao Do Bien)
Beef Stir-Fry Appetizer
(Bo Xao Lan)
Crispy Noodle and Beef Stir-Fry
(Mi Xao Gion/Don)
Hi, I get this dish at my local restaurant, but want to try making it myself. Thanks for sharing. If I substitute the egg noodles for rice noodles, do I cook them the same way?
Hi. I’m looking forward to trying this recipe! It looks like the kind of dish that’s my favorite usually with chicken though. My question is where can I buy the noodles? They are obviously not in my local grocery store. Do I need to find an Asian market?
You’ll need to go to an Asian market to find these noodles. Some local grocers have it in the Asian section. Good Luck!
Went to Vietnam 2 years ago and fell in love with the food (I call it the comfort food of Asia)! Ever since I’ve been trying to find yummy recipes and this was amazing! I thank you for sharing this – it’s easy and very delicious… two of my favorite things in food. I’ll have to look at your other recipes. 🙂
It sounds like your visit to Vietnam was really memorable. That’s so awesome! I am glad you like this recipe and I hope you find more you’d like to try. If you have any questions, feel free to reach out. Happy Cooking! 🙂