Instant Mì Xào Tôm (Vietnamese Stir Fried Shrimp Noodles)

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Instant Mì Xào Tôm (Vietnamese Stir Fried Shrimp Noodles)

My instant twist on the Vietnamese classic my mom made growing up. Uses Hao Hao Hot and Sour Shrimp noodles instead of fresh. Ready in under 15 minutes.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Vietnamese

Servings:

Ingredients

Noodles and Proteins

1 pack Hao Hao Hot and Sour Shrimp noodles Mì Tôm Chua Cay
5-6 large large shrimp peeled and deveined

Vegetables

½ cup broccoli florets cut small
¼ red bell pepper cut into thin strips
¼ yellow onion sliced
2 cloves garlic minced

Stir Fry Sauce

2 tsp oyster sauce
½ tsp soy sauce
¼ tsp sugar

Instructions

Bring a small pot of water to a boil. Blanch the broccoli for 60 seconds, then drop in the Hao Hao noodles for 60 to 70 seconds while stirring to break up the block. Drain and rinse immediately with cold water. Set aside.
Toss the shrimp with half of the Hao Hao dry seasoning packet until evenly coated. Heat a large skillet over medium heat with a splash of neutral oil and the Hao Hao oil packet. Once shimmering, add the shrimp. Sear for 1 minute per side. Remove and set aside.
In the same pan, add the minced garlic and onions. Sauté for 30 to 45 seconds until fragrant and golden.
Add the red bell pepper and sauté for about 1 minute. You want them to just start to soften while keeping their snap.
Add the noodles, broccoli, and shrimp back to the pan. Mix the stir fry sauce ingredients together and pour over everything. Toss for 60 seconds. Taste and add more of the dry seasoning packet if you want more punch.
Plate and enjoy immediately.

Nutrition