A simple and impressive dish for a  dinner is Mi Xao Don Do Bien or Crispy Egg Noodles with Seafood. The mix of seafood simmered with a savory sauce over a bed of crispy egg noodles is to die for. The good thing is that you can make the crispy egg noodles and prepare most of the ingredients prior to the dinner. This is a delicious and elegant dish guaranteed to be a hit at your next meal.

This recipe is rated medium in difficulty and takes 45 minutes to make 2 large servings. 

Ingredients

1 package of fresh egg/ wonton noodles

½ lb of frozen squid

½ lb of scallops

½ lb of mussels

½ lb of Tiger shrimp

6 bok choy

1 cup of snap peas

1 red bell pepper

3 stalks of broccoli

1 cup of baby carrots

1 tablespoon of minced garlic

1 tablespoon of minced ginger

½ of an onion and 1 tablespoon of diced onions.

½  teaspoon of chicken bouillon powder

1 ½ teaspoon of oyster sauce

1 teaspoon of soy sauce

2 tablespoons of tapioca starch

1 cup of low sodium chicken broth

Olive oil

2 stalks of scallions (optional for garnish)

A handful of cilantro (optional for garnish)

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Directions

A.  Prepare the egg noodles:

Fill a medium size pot with enough oil to submerge the noodles. Heat on high.

Once the oil is hot, spread out the 1 bunch of egg noodles so that it creates a circle as it fries. You can test the oil temperature by throwing in a piece of scallion into the oil and if it starts to brown right away, the oil is hot enough. The size of your noodle round will depend on the size of your pot.

When the bottom portion turns golden brown which only takes a few minutes, flip the egg noodles over. When that side turns golden brown, remove from the oil and drain on a plate with a paper towel.

B. Prepare the vegetables:

Cut the baby carrots in half.

Cut the the bottom stem off of the bok choy and snap peas.

Cut the broccoli into bite size pieces.

Cut the red peppers into small pieces.

Cut half of an onion into quarters and separate the pieces.

Minced garlic and ginger so that you get 1 tablespoon of garlic and 1 tablespoon of ginger.

Diced approximately 1 tablespoon of onion and cut the scallions into 4 segments (for garnish).

C. Par-cook the vegetables:

Boil a pot of water to par-cook the vegetables. When the water comes to a boil, blanche the following:

Add the carrots and wait for a few minutes.

Next add broccoli and wait for 1 to 2 minutes.

Add the snap peas and bok choy to the pot.

After another minute, strain the vegetables and set aside.

D. Prepare the seafood:

Remove the pre-cooked mussels from the shell.

Remove the shell and the vein from the shrimps.

Set aside ½ pound of squid and rinse the scallops.

E. Cook the seafood:

Add 2-3 tablespoons of oil to a large pan (enough to coat the pan) and set the pan on high heat.

Brown 1 tablespoon of garlic, 1 tablespoon of minced ginger and 1 tablespoon of diced onions.

Sear the scallops and season with ½ teaspoon  of salt and ½ teaspoon of sugar.

Add the shrimp and squid to the pan.

Season the seafood with 1 ½ teaspoons of oyster sauce and stir.

Add mussels and 1 cup of chicken stock.

Cover the pan and allow the mixture to simmer on medium heat for 5 minutes.

While the seafood simmers, mix 2 tablespoons of tapioca starch and 4 tablespoons of water in a small bowl and set aside.

After 5 minutes, add the blanched vegetables and season with 1 teaspoon of soy sauce, ½ teaspoon of chicken bouillon powder and ½ teaspoon of sugar.

Stir to incorporate the ingredients.

Add the red peppers and onions and mix.

Add 1-2 tablespoons of tapioca water to thicken the sauce. This depends on your preferences on the thickness of the sauce.

F. Plate the dish:

Place the egg noodles on a plate.

Add a few large spoons of the seafood and vegetables onto the fried egg noodles. Drizzle enough sauce to coat the egg noodles.

 

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Authors: Susan Tran and Chau Hoang