Mi Xao Bo - Stir Fried Egg Noodle with Beef
A Blog of Salt
A Blog of Salt
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  • 1 bag of fresh chow mein
  • 1 lb of eye round beef (sliced)
  • 1 bag of Chinese broccoli (Cai Lan)
  • 2-3 carrots
  • 1 pack of mushroom
  • 2 tablespoon of minced garlic
  • oyster sauce
  • fish sauce
  • soy sauce
  • ground pepper
  • salt
  • sugar
  • vegetable oil
  • 1/2 tablespoon of salt. Have a big bowl filled with some ice water ready. Once the pot of water have come to a boil, add your vegetables to the pot. Removed the vegetables after about 30 second and drain all the hot water. Transfer the veggies into the bowl with ice. This will stop the vegetables from cooking any further and ensure that your vegetables will stay crispy. After a minute drain the vegetables from the iced water.
  • 15 second and make sure all the noodles have submerge under the boiling water. After 15 seconds drain the hot water and just let the noodles cook gradually in the steam. Make sure you toss the noodles so that it doesn't stick together especially the bottom batch.
  • 1 teaspoon of salt. Stir-fry everything together until all the ingredients is well seasoned. Remember the vegetables has been pre-cooked, the purpose of stir-frying now is to season you do not want to overcook the vegetables. Transfer beef and vegetables to a separate bowl.
  • 1/4 cup of cooking oil in wok. Add 1 tablespoon of minced garlic to the oil. Add the noodle to the wok, make sure the heat is on the highest setting. Stir and mix the noodles in the oil and garlic. Add about 1/4 tablespoon of fish sauce and 2 teaspoon of soy sauce to the noodles and mix. The beef and vegetables from before should have produce some liquid. Spoon that liquid to the noodles to season it, don't do it all at once. Just a couple spoonful to coat the noodles. Make sure the heat is still on high and you are constantly moving the noodles around. Once you have season the noodle well turn off the heat.



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