🇻🇳 Vietnamese

Water Spinach Mi Xao

Name: Water Spinach Mi Xao
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 150 g Cabbage; 3, sliced Spring Onions; 2 tbsp Soy Sauce; 2 tbsp Fish Sauce; 3 cloves, minced Shallots; 250 g Noodles; 400 g Water Spinach; 300 g Wheat Noodles; 2 tbsp Neutral Oil

🇻🇳 Vietnamese

Springy noodles, tender water spinach and a savoury-sweet glaze, tossed together in minutes. About 17 minutes from fridge to table.

Prep 12 min Cook 5 min Serves 2 Easy

Ingredients

Saltto taste
Cabbage150 g
Spring Onions3, sliced
Soy Sauce2 tbsp
Fish Sauce2 tbsp
Shallots3 cloves, minced
Noodles250 g
Water Spinach400 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 water spinach 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

Prep everything before the heat goes on — vietnamese cooking moves fast once it starts.

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Watch how it's made

Video: Rau Muong Xao Thit Bo (Stir-fry Water Spinach with Beef) · on YouTube