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Mì Xào Giòn with Prawns | Crispy Vietnamese Wok Noodles
(0)
30 min
Quick
Knuspr-Küche
Goldgelb knusprig ausgebackene Eiernudelnester, gekrönt von zarten Garnelen, frischem Pak Choi, Karotten und Champignons in einer glänzenden Austern-Knoblauch-Sauce. Ein legendärer Klassiker der vietnamesischen Küche.
Preparation method
Preparation
Cook the mie noodles in boiling water for approx. 2–3 minutes until al dente, drain immediately, rinse with cold water, and drain thoroughly. Leave to dry slightly on paper towels so they become nicely crispy when fried.
Pat the prawns dry. Wash the pak choi, separate the leaves from the stalk, and cut roughly. Peel the carrot and cut into thin slices. Clean the button mushrooms and quarter them.
Finely chop the garlic and ginger. Cut the spring onions diagonally into pieces approx. 3 cm long. Deseed the chilli pepper and cut into thin rings.
Chef's tip
Important for maximum crispiness: Drain the noodles thoroughly after cooking and pat them dry before transferring them to the pan. Too much moisture prevents them from crisping up nicely.
Only pour the hot sauce over the noodle nest immediately before serving – this keeps the edge wonderfully crispy while the noodles in the centre soak up the delicious flavour.
Ingredients
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