🇻🇳 Vietnamese

Eggs Mi Xao

Name: Eggs Mi Xao
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 6 Eggs; 150 g Cabbage; 3, sliced Spring Onions; 2 tbsp Soy Sauce; 2 tbsp Fish Sauce; 3 cloves, minced Shallots; 250 g Noodles; 300 g Wheat Noodles; 2 tbsp Neutral Oil

🇻🇳 Vietnamese

Slurpable noodles tossed with eggs and a bold sauce — fast, glossy and wildly satisfying. 22 minutes of mostly hands-off cooking.

Prep 12 min Cook 10 min Serves 2 Easy

Ingredients

Saltto taste
Eggs6
Cabbage150 g
Spring Onions3, sliced
Soy Sauce2 tbsp
Fish Sauce2 tbsp
Shallots3 cloves, minced
Noodles250 g
Wheat Noodles300 g
Neutral Oil2 tbsp

Optional extras

Mint Leaveshandful, to finish

Instructions

1
Boil the noodles a minute shy of the packet time, drain, and toss with a splash of the Neutral Oil so they don't clump.
2
Heat the rest of the Neutral Oil in a wok until it shimmers, then flash the garlic for a few seconds.
3
Add the eggs and cook until just done, then splash in the fish sauce.
4
Slide the noodles in and toss vigorously for 60 seconds so every strand picks up the sauce.
5
Finish off the heat with spring onions and thai basil.

Chef's tip

A final squeeze of lime just before serving lifts every other flavour.

Cook it with your pantry → Share this page: /dish/4328

Watch how it's made

Video: HOW TO MAKE THE BEST ASIAN NOODLES: MI XAO · on YouTube