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Vietnamese Pan-Fried Noodles with Shrimp and Bok Choy
This is our version of mì xào giòn, or Vietnamese pan-fried noodles. The noodles are first boiled and drained, then pan-fried in a skillet into a crisp-crusted cake. A semi-saucy stir-fry of shrimp and mixed vegetables, seasoned with aromatics and fish sauce, goes on top, softening the noodles to crunchy-chewy deliciousness. Fresh Asian egg noodles that are similar in shape and size to spaghetti are the best type to use here. Look for them in the refrigerator case of the super-market, usually sold alongside dumpling wrappers. If fresh egg noodles are not available, an equal amount of dried lo mein or non-instant ramen is a good substitute.
4
Servings
Tip
Don’t boil the noodles until fully tender because they will continue to soften when fried into a noodle cake. And once the noodles go into the skillet, resist the urge to stir them; let them brown and crisp. If you know your burner has hot spots, rotate the skillet a few times during frying to help even out the cooking.
40 minutes
Ingredients
-
8
ounces fresh Asian egg noodles (see headnote)
-
6
tablespoons grapeseed or other neutral oil, divided
Directions
-
01In a large pot, bring 2 quarts water to a boil. Add the noodles and cook, stirring occasionally, until just shy of tender. Drain in a colander and rinse under cold water until cool to the touch. Drain again, shaking the colander to remove as much water as possible; set aside.
Reviews
January 24, 2026
Super tasty, requires a little technique
I made this for the family after watching April do it on a digital fried noodle class (well worth buying and watching!). I would never have been able to figure out the flipping of the noodle pancake without watching her and though she made it look easy, I was more or less successful in that my fussy kids both loved the meal. It's quick and easy EXCEPT for the pancake flipping. I used dried Asian egg noodles (hubs did the shopping) that I pre-cooked so that may have contributed but I found that they didn't soak up the oil in the pan much at all so when I inverted my pan over the lid to facilitate the flip I ended up with hot oil all over the stove. We have a crappy electric stove which was a good thing here because if I'd been using my gas stove I fear I'd have started a fire! Maybe use less oil for the first side of the pancake? or perhaps it works perfectly when you've got fresh noodles? Regardless, it was super delicious!
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