Miến xào gà, or Vietnamese stir-fried glass noodles with chicken, is a quick, flavorful, and incredibly satisfying dish perfect for a weeknight meal. This vibrant noodle dish combines the delicate texture of glass noodles (miến) with tender chicken, a medley of fresh vegetables, and a savory sauce that balances sweet, salty, and umami notes. It's a beloved staple in Vietnamese cuisine, known for its ease of preparation and delightful combination of textures and tastes. The recipe is adaptable to your preferred vegetables and spice level, allowing for endless customization.
This comforting and delicious meal is surprisingly simple to make. Forget complicated techniques and lengthy cooking times; this recipe emphasizes fresh, high-quality ingredients and a straightforward approach to stir-frying. Ready to experience the deliciousness of Miến xào gà? Let's dive into the easy-to-follow step-by-step instructions below.
Tools Needed
- Large bowl
- Heatproof bowl
- Pot
- Pan
Ingredients
- Chicken breasts
- Shitake mushrooms
- Wood ear mushrooms
- Carrot
- Shallot
- Ginger: optional
- Green onion
- Cilantro
- Bún (Vermicelli rice noodles)
- Salt
- Fish sauce
- Soy sauce (preferably dark)
- Brown/black pepper
- Vegetable oil
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Add the noodles to a large bowl, cover with room temperature water, and set aside to soak.
- Add shitake and wood ear mushrooms to a heatproof bowl, pour in boiling water, cover, and set aside to rehydrate.
- If using ginger, rinse and cut into slices without peeling.
- Peel and cut carrot into 5-7 cm lengths, then shred or julienne.
- Cut green onion into 3-4 cm lengths.
- Peel and thinly slice the remaining shallots.
- If using, pick cilantro leaves and chop.
Step 2. Cook Chicken and Prepare Noodles
- Cut shallots, add to a pot with chicken breast, sliced ginger, salt, and enough water to cover the chicken completely. Heat on medium-high until boiling, skim impurities, reduce heat to medium-low, cover, and simmer for 15-20 minutes or until chicken is cooked through.
- Drain, rinse, and prepare the rehydrated mushrooms (cut shitake into 3-5 mm slices, and wood ear into thin strips).
- Drain soaked noodles and set aside. Once chicken is cooked, remove from pot, let cool, and shred into thin strips.
Step 3. Stir-fry Vegetables and Chicken
- Heat a pan on medium, add vegetable oil, sliced shallots, and sauté until fragrant. Add mushrooms and sauté for 1 minute. Add carrot and sauté for another minute.
- Add shredded chicken, bún, and fish sauce; sauté for another minute. Add chicken cooking liquid as needed to prevent dryness. If using pre-cooked chicken, substitute water or broth.
Step 4. Add Noodles and Season
- Add noodles, green onion, and some chicken cooking liquid; sauté for about a minute. Add soy sauce, cook, adding more liquid as needed, and stir until noodles are softened (1-2 minutes).
- Taste, add more fish sauce and pepper as needed. Remove from heat, serve immediately, and garnish with cilantro.
Read more: Authentic Vietnamese Fish Noodle Soup (Bun Ca Nuc) Recipe
Tips
- For multiple meals, cook a whole chicken and use the broth for noodle soup, then this stir-fry the next day.
- Korean sweet potato noodles can be used as a substitute for bún if needed.
Nutrition
- Calories: approximately 400-500
- Fat: 15-20g
- Carbs: 50-60g
- Protein: 25-30g
FAQs
1. Can I use different vegetables in this recipe?
Absolutely! Feel free to substitute or add other vegetables like carrots, mushrooms, bell peppers, or bean sprouts based on your preference and availability.
2. What if I don't have fish sauce?
Soy sauce can be used as a substitute for fish sauce, but it will slightly alter the flavor profile. Start with a smaller amount and adjust to your taste.
Enjoy your delicious and authentic bowl of Miến Xào Gà! This recipe is a perfect example of how simple ingredients can create a truly flavorful and satisfying meal. From weeknight dinners to casual gatherings, this dish is sure to become a new family favorite.