Can I Make Vietnamese Crispy Noodles Ahead of Time?

Definitely! Fry noodles ahead and store them separately. Prepare the stir-fry right before serving for optimal crispiness.

What Type of Noodles Should I Buy?

Buy thin chow mein noodles labeled Hong Kong style noodles for authentic crispy noodles. These give the ideal golden brown crunch!

How Spicy Is This Dish?

Vietnamese Crispy Noodles aren’t spicy by nature. Spice lovers can add fresh chilies or hot sauce to suit their taste buds.

Is This Recipe Gluten-Free Friendly?

To make it gluten-free, choose gluten-free chow mein noodles, soy sauce, and oyster sauce. Check labels carefully to ensure your ingredients are gluten-free certified.

Can I Use a Wok Instead of a Skillet?

Absolutely! Wok cooking at high heat is perfect and traditional for stir-fries. The wok's design helps distribute heat evenly, creating authentic Asian cuisine at home.

Crispy Vietnamese Noodles with Savory Sauce

Name: Crispy Vietnamese Noodles with Savory Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 250g chow mein noodles; ½ can straw mushrooms; ½ carrot; 1 bunch pak choy; 5 pieces squid; 4 large prawns (peeled & deveined); Sauce; ½ cup seasoned chicken stock; 1 tsp dark soy sauce; 1 tbsp oyster sauce; 1 tsp chicken bouillon powder; ¼ tsp sugar; ½ tsp YumYum (or MSG); Slurry; 2 tsp potato starch; 2 tbsp water; Oil; Neutral oil for deep frying and stir-frying

Ingredients

Scale

Main

250g thin chow mein noodles (dry, from a packet)
½ can straw mushrooms, drained
½ carrot, thinly sliced
1 bunch pak choy, chopped into sections
5 pieces squid, cleaned and lightly scored
4 large prawns or shrimp, peeled and deveined

Sauce

½ cup seasoned chicken stock
1 tsp dark soy sauce
1 tbsp oyster sauce
1 tsp chicken bouillon powder
¼ tsp sugar
½ tsp YumYum (or MSG)

Slurry

2 tsp potato starch
2 tbsp water

Oil

Enough neutral oil for deep frying noodles and stir-frying

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Instructions

Loosen the dry chow mein noodles by gently breaking them into portions. Heat a wok filled halfway with oil to 180°C.
Deep-fry the dry noodles in one big batch. Fry until golden and crispy (45 -60 seconds), then drain on paper towels.
In a clean wok, add a small splash of oil. Stir-fry the carrots and straw mushrooms for about 1 minute, then toss in the pak choy and cook until just wilted.
Pour in the seasoned chicken stock, dark soy sauce, oyster sauce, chicken bouillon powder, sugar, and YumYum. Stir to combine and bring to a gentle boil.
Add the raw prawns and squid directly into the simmering sauce. Let them cook in the liquid for 1–2 minutes, just until they turn opaque and are cooked through.
Mix the potato starch and water into a slurry. Slowly stir it into the sauce until it thickens to a glossy consistency.
Arrange the crispy fried noodles on a serving plate. Pour the hot seafood and vegetable sauce over the top and serve immediately.

Author: Vincent Yeow Lim
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Noodles
Method: Easy
Cuisine: Vietnamese

Nutrition

Serving Size:
Calories: 861
Sugar: 12.9 g
Sodium: 1139.9 mg
Fat: 18.7 g
Carbohydrates: 116 g
Fiber: 7 g
Protein: 56.7 g
Cholesterol: 277 mg