Crispy Chicken Noodle Pan — Mi Xao Gion Ga
Saigon-Chinese crispy egg noodle pillow pan-fried golden, topped with stir-fried chicken thigh, gai lan, carrot, and shiitake mushroom in a glossy oyster-soy sauce that softens the noodles where it pools and pours down the sides.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 60g dried shiitake in hot water 10 minutes until plump, drain, slice in half. Mince 10 garlic cloves and 60g shallot. Slice 40g scallion thin, 2 fresh red chillies into rings. Peel 120g carrot into matchsticks. Trim 300g gai lan into 5cm pieces. Toss 400g sliced chicken thigh with 2 tsp cornstarch, 2 tsp fish sauce, 1 tsp white pepper. Whisk together 2 tbsp oyster sauce, 2 tbsp light soy, 2 tsp dark soy, 2 tsp brown sugar, 400ml chicken stock.
Boil
Bring medium pot of water to rolling boil over high heat 3 minutes. Drop 300g egg noodles in, cook 90 seconds until tender with bite. Drain, rinse under cold water, shake until noodles loosen completely.
Crisp
Heat 3 tbsp oil in large skillet over medium-high 1 minute until shimmering. Divide noodles into 2 flat pillows, press flat, cook 4 minutes per side until edges crisp deep golden brown. Transfer to serving plates.
Sear
Heat 3 tbsp oil in wok over high 90 seconds until smoking. Add seasoned chicken in single layer, sear 2 to 3 minutes without moving until deeply browned underneath, then toss 1 to 2 minutes more until cooked through.
Saute
Add garlic, shallot, shiitake, carrot over high 1 minute until fragrant. Add gai lan stalks 90 seconds, leaves 30 seconds, until vegetables soften and turn vivid green.
Glaze
Pour sauce in over high heat 1 to 2 minutes, stirring constantly, until thickened to glossy nap coating the chicken and vegetables evenly.
Plate
Ladle chicken stir-fry over centre of each noodle pillow. Scatter scallion and chilli rings over top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.