Crispy chow mein noodles topped with tender beef, juicy shrimp, and a savory, glossy sauce. This homemade Mì Xào Giòn recipe is a takeout favorite made easy!
There are certain dishes that just stick with you, right? Maybe it’s a nostalgic childhood favorite or something you tried on vacation that changed your whole perspective on food. For me, Mì Xào Giòn falls into both categories.
The first time I had it, I was a kid, sitting in a loud Vietnamese restaurant with my family. I remember watching the waiter bring out this massive plate of crispy, golden-brown noodles, absolutely drenched in a rich, glossy sauce. The smell hit me first—savory, garlicky, slightly sweet. And then, that first bite? Crunchy, saucy, packed with umami. Game over.
Years later, I tried making it myself. I wish I could say it was a seamless success, but in reality, I ended up with noodles that were half-burnt, half-soggy, and sauce that somehow had zero flavor. My family took one polite bite and then suddenly “wasn’t hungry anymore.” But after a few tweaks, a little trial and error, and a lot of stubbornness, I finally nailed it. And now? This recipe is as close as you’ll get to restaurant-quality Mì Xào Giòn—without having to leave your kitchen.
Why You’ll Love This Mi Xao Gion Recipe?
Let’s be real—some recipes sound good in theory but don’t live up to the hype. Not this one.
- Crispy meets saucy – Those crunchy noodles soaking up the flavorful sauce? Perfection.
- Better than takeout – No MSG overload, no waiting an hour for delivery, just real ingredients and bold flavors.
- Completely customizable – Swap proteins, add extra veggies, dial up the spice—you do you.
- Surprisingly simple – It looks fancy, but trust me, this is weeknight dinner material.
Ingredient Notes:
If you’ve never made Mì Xào Giòn before, some of these ingredients might seem unfamiliar—but don’t stress, I’ll break it down.
- Chow Mein Noodles – You need the fresh refrigerated kind for that crispy texture. Dried noodles? They’ll work, but they take longer to cook and won’t crisp up quite as well.
- Beef – Thinly sliced ribeye, flank, or skirt steak is ideal. And that tiny bit of baking soda? It’s the secret to ultra-tender meat (trust me, don’t skip it).
- Shrimp – Use fresh, peeled, deveined shrimp. Bonus points if you grab wild-caught—it makes a difference.
- Veggies – Onion, mushrooms, bok choy, baby corn, carrots—you can mix and match based on what’s in your fridge.
- Sauce Magic – Soy sauce, oyster sauce, Shaoxing wine, and chicken broth come together to make that signature Vietnamese stir-fry glaze.
- Cornstarch – The real MVP of this dish. It thickens the sauce so it actually clings to every bite instead of pooling sadly at the bottom of your plate.
Pro Tip: If you want extra crispy noodles, let them air-dry for about 30 minutes before frying. It makes a huge difference!
How To Make Mi Xao Gion?
This recipe is way easier than it looks. Let’s break it down.
Step 1: Cook & Dry the Noodles
Boil your chow mein noodles—just enough to soften them up (30 seconds for fresh, 3-4 minutes for dried). Drain and spread them out on a plate to dry while you prep the rest. Less moisture = crispier noodles.
Step 2: Marinate the Beef & Make the Sauce
In a small bowl, mix soy sauce, oyster sauce, Shaoxing wine, sugar, salt, and pepper. Take a spoonful and mix it with your sliced beef along with the baking soda—this will make it crazy tender. Then, stir cornstarch into the rest of the sauce and set it aside.
Step 3: Crisp Up the Noodles
Heat ¼ cup oil in a large pan over medium-high heat. Spread the noodles evenly and resist the urge to stir them—let them sit and crisp up for about 6-8 minutes. Then, using a plate, flip them over (seriously, it’s easier than trying to flip them with a spatula) and crisp up the other side. Set them aside on a paper towel-lined plate.
Step 4: Stir-Fry the Veggies & Proteins
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In the same pan, add a little more oil and toss in the onions and mushrooms. Let them really caramelize before adding garlic and ginger. Then, add the beef and sear it quickly. Finally, throw in the shrimp and cook just until pink—overcooked shrimp is a crime.
Step 5: Make the Sauce & Bring It All Together
Pour the chicken broth and sauce mixture into the pan, stirring constantly until it thickens into that gorgeous, glossy glaze. Add the veggies and let them cook for another minute. Finally, toss the beef and shrimp back in, making sure everything is coated in sauce.
Step 6: Assemble & Serve
Pour the stir-fry over your crispy noodles, garnish with green onions, and dig in.
Storage Options:
I won’t lie—this dish is best fresh. Those crispy noodles will get soft over time, but if you do need to store leftovers:
- Fridge: Store the noodles and stir-fry separately. Noodles stay good for 2 days, sauce up to 4 days.
- Reheat Like a Pro: Warm the sauce in a pan, and crisp the noodles back up in the oven or
air fryer .
Variations and Substitutions:
Want to switch things up? Here’s how:
- Protein Swap – Try chicken, tofu, or scallops instead of beef and shrimp.
- Spice it Up – Add chili flakes or drizzle sriracha over the top.
- Gluten-Free? – Use tamari instead of soy sauce and swap chow mein for rice noodles.
What to Serve with Mi Xao Gion?
This dish already steals the show, but if you’re feeling extra:
- Appetizers: Vietnamese spring rolls or dumplings.
- Sides: A fresh cucumber salad or a light miso soup.
- Drinks: Jasmine tea, Thai iced tea, or honestly? A cold beer.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! You can prep everything in advance, but fry the noodles fresh. Trust me, crispy noodles make this dish.
What if I don’t have Shaoxing wine?
Swap it for dry sherry or mirin—it’ll still be delicious.
My sauce isn’t thick enough. What do I do?
Dissolve a little more cornstarch in water and add it while the sauce simmers. Just don’t overdo it—you’re not making pudding.
And there you have it—your very own Mì Xào Giòn that’ll rival any restaurant’s! If you make this, I need to hear about it. Did you nail the crunch? Add your own twist? Drop a comment, tag me, or just send me a virtual high-five.
Happy cooking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
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Mi Xao Gion Recipe
Ingredients
For the Noodles
- 8 oz chow mein noodles preferably refrigerated
- ½ cup cooking oil divided
For the Protein
- 4 oz thinly sliced beef ribeye, flank, or skirt steak
- ⅛ tsp baking soda
- 4 oz raw shrimp peeled, deveined, and tails removed
For the Vegetables
- ½ onion thinly sliced
- 2-3 cloves garlic minced
- ½- inch knob ginger grated (about 1 tsp)
- 4 oz cremini baby bella mushrooms, thinly sliced (optional)
- 1 carrot thinly sliced on a diagonal (optional)
- 1 baby bok choy quartered (optional)
- 5 baby corn halved (optional)
- Green onion thinly sliced (for garnish)
For the Sauce
- ½ tbsp white granulated sugar
- 2 tbsp low-sodium soy sauce
- ½ tbsp Shaoxing rice wine
- 1 tbsp oyster sauce
- 2 tbsp cornstarch
- 1½ cups low-sodium chicken broth
- Salt and pepper to taste
Instructions
Prepare the Noodles
- Bring a large pot of salted water to a boil. Add the chow mein noodles and cook according to the package instructions—approximately 30 seconds for fresh noodles or 3-4 minutes for dried noodles. Drain the noodles thoroughly and transfer them to a large plate. Allow them to air-dry while preparing the remaining ingredients to achieve a crispier texture during frying.
Prepare the Sauce and Marinate the Beef
- In a small mixing bowl, combine the white granulated sugar, low-sodium soy sauce, Shaoxing rice wine, oyster sauce, salt, and pepper. Stir well to dissolve the sugar. Set aside 1 tablespoon of this sauce mixture and add it to the thinly sliced beef, along with the baking soda. Mix thoroughly to evenly coat the beef and allow it to marinate while preparing the remaining ingredients.
- To the remaining sauce mixture, add the cornstarch and whisk until fully incorporated. This will help thicken the sauce when cooked. Set aside.
Pan-Fry the Noodles
- Heat ¼ cup of cooking oil in a large non-stick skillet over medium-high heat. Once the oil is hot, carefully add the noodles, spreading them evenly in a circular shape. Allow them to cook undisturbed for 6-8 minutes, occasionally swirling the pan to prevent sticking.
- Once the bottom is golden and crispy, carefully slide the noodles onto a clean plate. Place another plate or a large pan lid over the top, and flip the noodles so the crispy side is now facing up.
- Add an additional 2-3 tablespoons of cooking oil to the skillet, then slide the noodles back in, crispy side facing up. Pan-fry for another 6-8 minutes, until the second side is equally golden and crisp. Transfer the noodles to a paper towel-lined plate and set aside.
Sauté the Vegetables and Protein
- In the same skillet, add 1-2 tablespoons of cooking oil over high heat. Add the sliced onions and mushrooms, allowing them to caramelize for 2-3 minutes, stirring occasionally. Once the onions develop a light char, add the minced garlic and grated ginger. Sauté for 30 seconds, or until fragrant.
- Add the marinated beef to the skillet, spreading it evenly. Allow it to sear without stirring for 2-3 minutes, then stir and cook for an additional 1 minute. Add the shrimp and reduce the heat to medium, stir-frying for another 2-3 minutes, or until the shrimp turns pink and opaque. Remove the cooked beef and shrimp from the skillet and set aside.
Prepare the Sauce and Cook the Vegetables
- Pour the prepared sauce mixture and chicken broth into the skillet. Stir continuously and allow it to simmer for 4 minutes, or until the sauce begins to darken and slightly reduce.
- Add the optional vegetables—carrots, baby corn, and bok choy—stirring to coat them in the sauce. Simmer for an additional 2-3 minutes, until the vegetables are tender yet still crisp.
Combine Everything and Serve
- Return the cooked beef and shrimp to the skillet. Stir to incorporate and allow the mixture to simmer for 1-2 minutes, until the protein is heated through and the sauce has thickened to the desired consistency.
- Carefully pour the stir-fry mixture over the crispy pan-fried noodles. Garnish with sliced green onions and serve immediately.
Notes
- Use gluten-free noodles – Rice noodles or gluten-free chow mein noodles will work well.
- Swap soy sauce for tamari – Tamari has a similar umami flavor but is gluten-free.
- Use gluten-free oyster sauce – Many brands now offer gluten-free versions.
- Check the chicken broth – Some store-bought broths contain gluten, so opt for a certified gluten-free variety.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
