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September 2023
Crispy Egg Noodles with Celery, Bean Sprouts, and Basil
I grew up eating mì xào giòn (vietnamese crispy fried noodles) almost every weekend, and at just about every family gathering. It’s a dish that’s gauranteed to be ordered in large parties due to its familiarity and overall comfort. Usually made with seafood, pork and a lot of brown sauce (that I realized I dont personally love as an adult). My spin on this classic is meant to be quick and convenient, while ultimately satiating that noodle crraving. Crispy noodles, spicy soy, bright basil, and fresh celery make this dish full of delicious savory textures.
INGREDIENTS
serves 1-2
fresh egg noodles, cooked and drained
1 cup baby celery with tips, chopped
1/2 cup bean sprouts
2 garlic cloves, sliced
fresh basil
optional
add eggs, protein of choice
serves 1-2
fresh egg noodles, cooked and drained
1 cup baby celery with tips, chopped
1/2 cup bean sprouts
2 garlic cloves, sliced
fresh basil
optional
add eggs, protein of choice
sauce
1 tbsp sesame oil
2 tbsp light soy
1 tsp oyster sauce
1 tsp chili oil
or 1/2 small thai chili, diced
if you only have soy sauce that works as well! No need to overcomplicate.
1 tbsp sesame oil
2 tbsp light soy
1 tsp oyster sauce
1 tsp chili oil
or 1/2 small thai chili, diced
if you only have soy sauce that works as well! No need to overcomplicate.
DIRECTIONS
Cook your egg noodles according to the package, drain, and lightly rinse. Then set aside to drain and dry.
Tip: Cook the noodles ahead of time and store the noodles in the fridge. The noodles need to be dry in order to crisp up, so cook, drain, rinse, and let dry before storing away or pan fry.
Wash veggies and set aside.
Peel 2 cloves of garlic and slice into discs. Set aside.
Chop your celery into 2 inch pieces including the celery leaves. set aside.
In a bowl, make your sauce to your preference by mixing the ingredients until well combined. Set aside.
In a wok or large pan on medium high heat, add 1 tbsp of oil.
Add fresh garlic, and saute for 30 seconds, add in celery and bean sprouts.
Saute for 2 minutes and season with black pepper. option to add chili oil if you like a kick, or a few slices of thai chili if you like extra* spicy.
Cook your egg noodles according to the package, drain, and lightly rinse. Then set aside to drain and dry.
Tip: Cook the noodles ahead of time and store the noodles in the fridge. The noodles need to be dry in order to crisp up, so cook, drain, rinse, and let dry before storing away or pan fry.
Wash veggies and set aside.
Peel 2 cloves of garlic and slice into discs. Set aside.
Chop your celery into 2 inch pieces including the celery leaves. set aside.
In a bowl, make your sauce to your preference by mixing the ingredients until well combined. Set aside.
In a wok or large pan on medium high heat, add 1 tbsp of oil.
Add fresh garlic, and saute for 30 seconds, add in celery and bean sprouts.
Saute for 2 minutes and season with black pepper. option to add chili oil if you like a kick, or a few slices of thai chili if you like extra* spicy.
Saute for another 1-2 minutes and remove veggies from pan and set aside.
In the same pan on high heat, grab a handful or two of the egg noodles and spread them out, making sure the layer is no more than 1/2 inch thick and takes up as much surface area as it can. Leave the noodles to crisp up on the bottom ~4-7 minutes, lifting the noodles on the edges to check every now and then.
Once they are golden brown and evenly crisp, try your best to flip the noodles over and do the same thing on the other side. It may help to flip it in little sections, and it’s okay if it’s not perfect! The crispy to chewy/soft ratio is better when it’s messy and organic. Just try to char the noodles on the remaining side and cook for another 4 minutes or until golden.
Immediately add your cooked veggies on top and remove from heat.
Garnish with a lot of thai basil, then with a spoon, carefully drizzle the sauce on your noodles to taste. Usually one spoonful of sauce is enough for me, enjoy immediately!
I like to add an egg, or any left over protein to this dish!
xx,
kale
In the same pan on high heat, grab a handful or two of the egg noodles and spread them out, making sure the layer is no more than 1/2 inch thick and takes up as much surface area as it can. Leave the noodles to crisp up on the bottom ~4-7 minutes, lifting the noodles on the edges to check every now and then.
Once they are golden brown and evenly crisp, try your best to flip the noodles over and do the same thing on the other side. It may help to flip it in little sections, and it’s okay if it’s not perfect! The crispy to chewy/soft ratio is better when it’s messy and organic. Just try to char the noodles on the remaining side and cook for another 4 minutes or until golden.
Immediately add your cooked veggies on top and remove from heat.
Garnish with a lot of thai basil, then with a spoon, carefully drizzle the sauce on your noodles to taste. Usually one spoonful of sauce is enough for me, enjoy immediately!
I like to add an egg, or any left over protein to this dish!
xx,
kale
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