Stir-Fried Egg Noodles (Mì Xào)
Do you ever unlock memories buried deep in your brain unintentionally? And sometimes it feels like déjà vu? This happens to me all the time when I cook childhood foods. I think that’s why I find it so therapeutic. I get into a zone of reflection and internal dialogue as if I’m interacting with my younger self in past scenarios.
I coincidentally had all these ingredients in the fridge and something just clicked. I used to leave to school in an empty house and return to an empty house because my mom would be out from 3a-3p for work and sometimes afterward, she would have night classes or a second job to tend to. She always worked so hard to make us feel like we weren’t lacking and sometimes I saw it as a detriment to herself. My mom often meal prepped a Mì Xào similar to this during the week for me to heat up.
I made it for my daughter for the first time after picking her up from school last week. I had the luxury of sitting right next to her to see how much she enjoyed it. What a privilege it is to be given opportunities previous generations couldn’t experience all due to the sacrifices they made to liberate us from the same fate.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (6 Servings)
12 OZ DRY THIN EGG NOODLES
4 GARLIC CLOVES, MINCED
1 LARGE CARROT, SLICED IN THIN 1”X2” STRIPS
2 CELERY STALKS, SLICED DIAGONALLY
1.5 CUPS BROCCOLI FLORETS
8-10 BABY CORN
1/2 WHITE ONION, SLICED
1/4 HEAD OF CABBAGE, SLICED IN BITE SIZE PIECES
10-15 GREEN BEANS, FRENCH-CUT
8 OZ FRIED TOFU CUBES
4 TBSP VEGETABLE OIL
1/4 TSP PEPPER
MAGGI SEASONING
—Sauce
3 TBSP SOY SAUCE
3 TBSP OYSTER SAUCE
1 TBSP SUGAR
Instructions
Cook noodles according to instructions. Strain and rinse with cold water. Set aside.
Mix sauce ingredients and set aside.
Heat 1/2 oil in wok and bring to high heat. Add garlic, carrot, broccoli, corn and celery and toss for a minute. Add onion, cabbage and green beans and cook for another minute tossing occasionally. Add 1/2 sauce and tofu and cook for another couple minutes while tossing. Pour into a bowl and set aside.
Add remaining oil to wok and add noodles and remaining sauce. Toss for a couple minutes using chopsticks to make sure the noodles don’t stick together. Add in vegetables and pepper and toss together for a couple more minutes until combined.
Serve with Maggi Seasoning.