Crispy Noodle Stir Fry

Mi Xao Gion, also known as Crispy Noodle Stir Fry or bird’s nest, is a delicious Vietnamese dish that consists of crispy egg noodles topped with stir-fried vegetables and meat, seafood, or your protein of choice. 

The crispy noodle “nest” in mi xao gion is made by deep-frying chow mein egg noodles in the shape of a bird’s nest. The result is an adorable plate of stir-fried noodles that will surely delight your guests.

Right before serving, the crispy noodles and colorful stir-fry are topped with a savory gravy-like sauce that creates a mouth-watering effect. 

Reasons Why You’ll Love This Mi Xao Gion Recipe

This recipe can be customized with your choice of protein and vegetables, making it a versatile option that can be adapted to fit your preferences (or whatever you have in your kitchen!).

The egg noodles used in this recipe are fried until crispy, adding a satisfying crunch to the dish. I’ll also be sharing an option for making crispy ‘bird’s nests’ in an air fryer for a healthier version. 

With simple ingredients and easy-to-follow instructions, this dish is accessible to cooks of all levels. Don’t be intimidated by the deep-frying, it only takes a few seconds!

Crispy noodle stir fry includes a variety of colorful vegetables, making it a nutritious and satisfying meal. You can even use a plant-based protein to make it vegetarian.

With the combination of savory stir-fry sauce, tender meat, crunchy vegetables, and crispy noodles, this dish is packed with delicious flavors that will dazzle your taste buds.

What Do I Need To Make Bird’s Nest Crispy Noodle Stir Fry

The list of ingredients may look long, but the recipe is pretty easy. I promise!

For the protein and marinade:

• 1/3 lb thinly sliced beef (or another protein of choice)
• 1 tsp. soy sauce
• ½ tsp. oyster sauce
• ¼ tsp. Minced garlic
• 1/8 tsp. Freshly ground pepper
• ½ tsp. Vegetable oil for frying

Crispy noodle bird’s nests:

• ½ lb. fresh egg noodles (or dried egg noodles, check notes below)
• Oil for deep-frying

Gravy sauce:

• 2 Tbsp. water
• ½ Tbsp. cornstarch
• 1 cup chicken broth
• 1 tsp. oyster sauce
• 1/8 tsp. black pepper

Stir-fry:

• 2 tbsp vegetable oil
• 2 cloves of garlic, minced
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 cup sliced mushrooms
• 1 cup broccoli florets
• 1 carrot, sliced in rounds
• Optional: 1 can of boiled quail eggs, rinsed
• Green onions, chopped, for garnish

Stir-fry sauce ingredients:

• 2 Tbsp. soy sauce
• 1 Tbsp. oyster sauce
• 1 Tbsp. fish sauce
• 1 Tbsp. sugar
• ½ Tbsp. cornstarch
• 1/4 cup water

How To Make Crispy Stir Fry Noodles

Step 1: Marinate the protein

Place the sliced beef in a bowl and add soy sauce, oyster sauce, minced garlic, and ground pepper. Toss with chopsticks to combine and place in the fridge while you prepare the rest of the ingredients.

Step 2: Fry the noodle “nests”

Heat a pot or wok with enough oil to deep fry the noodles. The oil should be hot enough that a small piece of noodle will sizzle and float to the top immediately.

Take a handful of the cooked egg noodles (chow mein) and place them on a spider strainer. Gently form them into a small nest shape with your hands. Place a smaller spider strainer on top to hold the noodles together.

Carefully lower the noodle nest into the hot oil and fry until it turns golden brown and crispy (about 30 seconds).

Remove the noodle nest from the hot oil, gently tap to release any excess oil, and place on a paper towel to drain.

Repeat the process with the remaining cooked egg noodles until you have the desired number of crispy noodles “bird’s nests”. This crispy noodle stir fry makes 4 servings.

The bird’s nests will be used as a base for the stir-fried vegetables and protein.

Step 3: Prep the veggies, gravy, and sauce

Wash and cut all the vegetables and set them aside. 

In a small bowl, make the stir-fry sauce. Start by dissolving the cornstarch in water, then add the rest of the ingredients and mix them together.

Make the gravy: in a small pot, dissolve the cornstarch in water, then add the rest of the ingredients and stir to combine. Heat over medium and stir until the sauce thickens. Allow to cool and thicken further.

Step 4: Pre-cook the beef

Heat ½ teaspoon vegetable oil in a large pan or wok and stir-fry the beef until browned, but still slightly pink. Remove and set aside. Don’t overcook.

Step 5: Sauté garlic and onion in hot oil

Heat the vegetable oil in a large pan over high heat. Add garlic and onion and sauté for 1 minute.

Step 6: Sear the mushrooms and stir-fry the vegetables to desired crunchiness

Add the mushrooms and sear to release moisture and brown them. Add the rest of the vegetables and stir-fry for 2-5 minutes until they are cooked but still crunchy.

Step 7: Mix in the sauce and quail eggs for an even coating

Add the stir-fry sauce and quail eggs (if using), and toss to coat everything evenly. 

Step 8: Incorporate the beef and stir-fry briefly to combine

Add the pre-cooked beef and toss to coat, stir-fry for about 1 minute.

Step 9: Plate over bird’s nests, drizzle with gravy, and garnish before enjoying

Serve the stir-fry over the bird’s nests and drizzle gravy over the top. Garnish with chopped green onions and dig in!

Notes & Tips

Be sure to cook the vegetables quickly over high heat to maintain their crunchiness and prevent them from becoming too soft.

Don’t overcook the beef or it’ll become tough. Remember that it’ll finish cooking together with the vegetables and stir-fry sauce.

If you can’t find fresh egg noodles (chow mein), don’t sweat. You can use dry egg noodles by boiling them according to the package instructions, then letting them air-dry for at least 1 hour, and frying them until crispy. 

Make sure the oil is hot before frying the egg noodles. The temperature should be 380°F, give or take 5°F. Hot enough so that a loose egg noodle puffs, browns, and crisps within 8-10 seconds.

For gravy lovers, I suggest doubling the recipe. You can also store any leftover gravy covered in the fridge for up to 2 weeks. 

I love adding quail eggs to this recipe because then it does the name “Bird’s nest” justice. You can use canned quail eggs or hard-boil them at home. But if you can’t find any, no worries. Mini pickled onions or round fishcakes can work too.

Serve hot with a garnish of chopped green onions and lots of gravy sauce on top. Add the gravy right before serving so that it doesn’t make the crispy noodles soggy.

Store any leftover stir-fry in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water and heat in a pan with a lid on low heat, or in the microwave for increments of 30 seconds.

Can You Cook Chow Mein In An Air Fryer?

Yes, you can! To make the crispy noodles bird’s nests in an air fryer, turn the heat up to 380°F and air fry for 10 minutes. Flip the noodles, and move them around so that the non-crispy noodles are exposed. Air fry for another 7 minutes.

This works with fresh egg noodles. To prepare dry egg noodles before air frying, follow the instructions in the Notes & Tips above.

Crispy Stir Fry Noodles Variations

The beef slices used in this recipe can be substituted with any other protein of your choice, such as shrimp, pork, or tofu.

If you love seafood, feel free to add some. Shrimp, scallops, squid, or crab are great additions. Just pan-fry them separately and then add them back along with the beef.

With a few tweaks, you can make this mi xao gion recipe vegan. Use tofu, tempeh, or edamame as your protein. For the stir-fry sauce, use a vegan fish and oyster sauce, and substitute vegetable broth for chicken broth in the gravy recipe.

Also, you’re welcome to use any vegetables you like or have at hand for this crispy noodle stir fry. I also love baby corn, edamame, cauliflower, bok choy, or snow peas. 

Consider that the cooking time and water content of each veggie are different, so, add the watery ones to the pan first and the ones that cook the quickest last.

Feel free to play around with the stir-fry sauce ingredients and gravy as well. You can add some ginger or chilis for a little spice. Use fish or shrimp broth for the gravy instead of chicken broth. Or use a vegan brown gravy for a quick fix.

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