Mi Xao Rau Cai
Savor the vibrant flavors and satisfying textures of Mi Xao Rau Cai, a classic Vietnamese stir-fried noodle dish packed with fresh, colorful vegetables. Featuring tender egg noodles wok-tossed with crisp broccoli, sweet carrots, baby corn, and nutrient-rich bok choy, this recipe is both wholesome and comforting. Enhanced with a savory blend of soy sauce, oyster sauce, and a touch of sesame oil, the dish boasts a perfectly balanced umami flavor profile. Ready in just 35 minutes, it's an ideal weeknight meal that’s simple to prepare and incredibly versatile—perfect as a vegetarian main or a flavorful base to complement your favorite protein. Whether you're a fan of quick Asian-inspired meals or seeking a new plant-forward dish to add to your repertoire, Mi Xao Rau Cai delivers both nutrition and mouthwatering taste in every bite!
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Recipe Information
Ingredients
- 300 grams egg noodles
- 200 grams broccoli
- 1 medium carrot
- 150 grams bok choy
- 100 grams baby corn
- 3 cloves garlic
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons neutral cooking oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a pot of water to a boil and cook the egg noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then toss with a teaspoon of sesame oil to prevent sticking. Set aside.
Prepare the vegetables: Cut the broccoli into bite-sized florets, peel and julienne the carrot, slice the bok choy into strips, and cut the baby corn lengthwise. Mince the garlic cloves.
In a small bowl, mix soy sauce, oyster sauce, cornstarch, water, salt, and black pepper to form a sauce. Stir until the cornstarch is dissolved. Set aside.
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of neutral cooking oil.
Once the oil is hot, add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the broccoli, carrot, baby corn, and bok choy to the wok. Stir-fry the vegetables for 3–4 minutes, or until they are tender yet still crisp.
Push the vegetables to one side of the wok and add the noodles. Pour the sauce over the noodles and stir-fry everything together for 2–3 minutes, ensuring the sauce evenly coats the noodles and vegetables.
Remove the wok from heat. Taste and adjust seasoning if needed.
Serve warm as a main dish or alongside a protein of your choice.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.2 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
