Mi Xao Gion – Vietnamese Crispy Fried Noodles

Method

1. In a pot of boiling water, add noodles and cook for 2 minutes, then drain well. Divide noodles amongst 4 plates to create a circle of noodles. Allow to dry.
2. To prepare the sauce, use a bowl and add: soy, sugar, Shaoxing wine, oyster sauce and a pinch of salt and white pepper, mix well.
3. Put the steak into a bowl with 2 tbsp of the sauce mixture and the baking soda. Mix well and let sit for 10 minutes, then rinse the beef under cold water and pat dry.
4. Heat oil in a large high-sided fry pan to medium-high heat. Carefully transfer 1 plate of noodles to the oil and cook for 3-4 minutes until the noodles are golden, then flip and continue cooking for a further 2 minutes until both sides are golden. Transfer to a wire rack. Repeat the process for the other noodle plate and cook until they are golden.
5. Add 2 tbsp of oil to a wok on high heat. Add onion and cook for 2 minutes, then add the mushrooms and cook for a further 2 minutes.
6. To the wok, add in ginger and garlic, fry for 1 minute, then add the beef and continue cooking for 2 minutes.
7. Turn the heat down to medium, then add in the prawns and cook until they begin to turn pink. Remove from the wok.
8. Add carrot, bok choy and baby corn to the wok. Whisk the corn flour and chicken stock into the sauce mixture until smooth, then pour into the wok. Continuously stir the sauce mixture as it begins to thicken, and simmer for 3-4 minutes.
9. Return the beef and the prawns to the wok and simmer for 2-3 minutes until the sauce has thickened.
10. Place crispy noodles onto 4 serving plates and top with the meat and vegetables, and a generous serving of sauce. Garnish noodles with spring onions to serve.