Mi Xao Rau Cai

Savor the vibrant flavors and satisfying textures of Mi Xao Rau Cai, a classic Vietnamese stir-fried noodle dish packed with fresh, colorful vegetables. Featuring tender egg noodles wok-tossed with crisp broccoli, sweet carrots, baby corn, and nutrient-rich bok choy, this recipe is both wholesome and comforting. Enhanced with a savory blend of soy sauce, oyster sauce, and a touch of sesame oil, the dish boasts a perfectly balanced umami flavor profile. Ready in just 35 minutes, it's an ideal weeknight meal that’s simple to prepare and incredibly versatile—perfect as a vegetarian main or a flavorful base to complement your favorite protein. Whether you're a fan of quick Asian-inspired meals or seeking a new plant-forward dish to add to your repertoire, Mi Xao Rau Cai delivers both nutrition and mouthwatering taste in every bite!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams egg noodles
• 200 grams broccoli
• 1 medium carrot
• 150 grams bok choy
• 100 grams baby corn
• 3 cloves garlic
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 2 tablespoons neutral cooking oil
• 1 teaspoon cornstarch
• 2 tablespoons water
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Bring a pot of water to a boil and cook the egg noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then toss with a teaspoon of sesame oil to prevent sticking. Set aside.

Step 2

Prepare the vegetables: Cut the broccoli into bite-sized florets, peel and julienne the carrot, slice the bok choy into strips, and cut the baby corn lengthwise. Mince the garlic cloves.

Step 3

In a small bowl, mix soy sauce, oyster sauce, cornstarch, water, salt, and black pepper to form a sauce. Stir until the cornstarch is dissolved. Set aside.

Step 4

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of neutral cooking oil.

Step 5

Once the oil is hot, add the minced garlic and stir-fry for about 30 seconds until fragrant.

Step 6

Add the broccoli, carrot, baby corn, and bok choy to the wok. Stir-fry the vegetables for 3–4 minutes, or until they are tender yet still crisp.

Step 7

Push the vegetables to one side of the wok and add the noodles. Pour the sauce over the noodles and stir-fry everything together for 2–3 minutes, ensuring the sauce evenly coats the noodles and vegetables.

Step 8

Remove the wok from heat. Taste and adjust seasoning if needed.

Step 9

Serve warm as a main dish or alongside a protein of your choice.

Nutrition Facts

Serving size	977.8 grams (977.8g)

Amount per serving	% Daily Value*
Calories	1001

Total Fat 50.20g	64%
Saturated Fat 7.40g	37%
Polyunsaturated Fat 6.00g
Cholesterol 87mg	29%
Sodium 4217mg	183%
Total Carbohydrate 112.70g	41%
Dietary Fiber 14.80g	53%
Total Sugars 10.80g
Protein 28.80g	58%

Vitamin D 0IU	2%
Calcium 337mg	26%
Iron 9mg	50%
Potassium 1829mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 11.3%

Carbs: 44.3%