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We didn’t realize that there would be so much interest in last night’s dish… so for our first Cooking Mama post: Mi Xao Gion

This is just the Vietnamese version of Chinese chow mein. Looking at recipes online, both types look very similar (I’m no authority on this, I’m just there to eat it ) as both are based on a deep fried noodle. My mom likes to deep fry the fresh chow mein noodles for a “fresher” deep fried flavour and crispier texture (there’s a video in our story if you’re interested). If you hate deep frying (like I do) though, there are pre-fried chow mein noodles in store as well!

My mom’s recipe for the sauce was: 1 tablespoon of oyster sauce 1 tablespoon of fish sauce 1 tablespoon of hoisin sauce 2 tablespoons of tapioca starch 1/2 table spoon of Knorr Chicken Bouillon Powder 1 cup of water (After cooking) Add 1 drizzle of sesame oil and LOTS of black pepper at the end

TIPS: Make sure to only add a bit of sauce to the noodles at a time to control the saltiness of the dish! Make a hole in your bed of deep fried noodles to place the stir fry inside. That way, not all of your noodles will get soggy - unless you’re into that.

Deep Fried Chow Mein noodles are in aisle 3 Fresh chow mein noodles are in our produce section next to the tofu

Happy cooking!


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