The best thing about Mix-and-Match Vietnamese Wok-Fried Noodles (Mì Trộn) is that there are no rules for what they can contain. Vietnamese Wok-Fried Noodles (Mì Trộn) is an example of that. The basic noodle stir-frying technique works with either round rice vermicelli or flat thin rice noodles, and you can add chicken or pork, or even beef or shrimp. The vegetables, too, can vary depending on what you have in your fridge. The important thing here is to cut everything into bite-size pieces so that it cooks quickly and is easy to eat with chopsticks. Scrambling an egg in the wok - and really smearing it around to coat the pan - helps prevent the noodles from sticking without adding lots of extra oil. Cook the egg fully before adding Vietnamese Noodles, however, or the egg will cling to the noodle strands, making them soggy.
Mix-and-Match Vietnamese Wok-Fried Noodles (Mì Trộn) is adapted from the book Vietnamese Home Cooking by Charles Phan. Copyright © 2012 by Charles Phan