Vietnamese · Dinner
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.
$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
545Calories
38gProtein
22gFat
48gCarbs
5gSugar
4gFiber
780mgSodium
115mgChol
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Instructions
1
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.
2
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.
3
Crisp
Heat 3 tbsp oil in wide 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.
4
Sear
Heat 2 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.
5
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.
6
Glaze
Pour sauce in over high heat 1 minute, stirring constantly, until thickened to glossy nap coating the chicken and vegetables evenly.
7
Plate
Divide chicken stir-fry between the 2 noodle pillows on plates. 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless chicken thigh
- 300g (10.6 oz) thin fresh egg noodles
- 300g (10.6 oz) gai lan Chinese broccoli
- 60g (2.1 oz) dried shiitake mushroom
- 120g (4.2 oz) carrot
- 10 garlic cloves
- 60g (2.1 oz) shallot
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp light brown sugar
- 2 tsp fish sauce
- 1 tsp ground white pepper
- 2 tsp cornstarch
- 400ml (1 3/4 cup) chicken stock
- 6 tbsp neutral oil
- 40g (1.4 oz) scallion
- 1 tsp fine sea salt
- 2 fresh red bird chilli