Mix-and-Match Vietnamese Wok-Fried Noodles (Mì Trộn)

Yum
  • Preparation: 30 mins
  • Cooking: 30 mins
  • Skill level: Easy
  • Servings: 6

Description Mix-and-Match Vietnamese Wok-Fried Noodles (Mì Trộn)

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.

Ingredients

  • 3 tablespoons plus 1 to 2 teaspoons canola oil
  • 8 ounces chicken breast or boneless pork shoulder, cut into 3 by ½ by ¼-inch slices
  • 3 teaspoons Fish sauce
  • 3 teaspoons light soy sauce
  • 1 teaspoon cornstarch
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 cup fresh mung bean sprouts
  • 2 ribs celery, thinly sliced on the diagonal

Method Mix-and-Match Vietnamese Wok-Fried Noodles (Mì Trộn)

1, Bring a large pot of water to a boil over high heat. If using vermicelli, add them to the pot and boil until just cooked but still firm, about 3 minutes. If using dried flat rice noodles, add them to the pot and boil until just cooked but still firm, 5 to 6 minutes. Do not overcook, because the noodles will finish cooking in the wok. Drain the noodles, rinse with cold water, and spread on a rimmed baking sheet; toss with 1 teaspoon of canola oil.
2, In a medium bowl, combine the chicken, 1 teaspoon fish sauce, 1 teaspoon soy sauce, cornstarch, salt, pepper, and 1 teaspoon canola oil. Mix well and let stand 10 minutes.
3, Heat a wok over high heat; the metal will have a matte appearance and a drop or two of water flicked onto its surface should evaporate on contact. Add 1 tablespoon of the oil; when the oil is hot, add the chicken and stir-fry until just cooked through, 3 to 4 minutes. Transfer the meat to a plate, rinse the wok, wipe clean, and return to high heat.
4, Heat the remaining 2 tablespoons oil in the wok. Add the beaten eggs, smearing them all over the bottom of the wok to coat (this helps prevent the noodles from sticking). When the egg is no longer wet, but has not yet begun to brown, add the noodles, bean sprouts, celery, and remaining fish and soy sauces. Stir-fry for 2 minutes, lifting and tossing the ingredients so they are well incorporated.
5, Add the chicken and continue stir-frying, tossing the chicken with the noodles, until all ingredients are well combined. Transfer to a warm platter and serve.

Chef's Note

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

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