Mi Xao Don Chay (Vietnamese Vegetarian Crispy Chow Mein)

Let me go back to my previous discussion about Chinese Black Bean, Hoisin, and Oyster Sauces and Indonesian Kecap Manis. I had a lot of sauce leftover from making Steamed Oysters with Black Bean and Scallion Sauce so I made Mi Xao Don Chay (Vietnamese Vegetarian Crispy Chow Mein) that I had brought to my cousins' July 4th barbecue. This was a little bland for some people, so I doubled up on the amount of black bean sauce. Don't worry carnivores, I've got a beefy version too.

Mi Xao Don Chay (Vietnamese Vegetarian Crispy Chow Mein)

For about 2 to 4 servings, you'll need:
2 bundles of fresh chow mein noodles (If you're using dried, you'll have to boil and drain them, and squeeze them as dry as you can first.)
1 chayote squash, julienned
6 bok choy, cut into 2-inch pieces
1 carrot, julienned
3 scallions, cut into 3-inch pieces

For the black bean sauce, you'll need:
2 tblsp black bean sauce
1 cup water
1 tblsp corn starch
1 scallion, thinly sliced
1 tblsp soy sauce

Thinly slice one scallion and set aside. Dissolve 1 tblsp corn starch into 1 cup cold water and set aside.

In a small saucepan on medium heat, lightly saute the scallion until softened. Add 2 tblsp of black bean sauce and 1 tblsp of soy sauce. Then add the cup of water with the cornstarch. Stir until evenly mixed and the sauce is thickened enough to your liking. This should only take a few minutes. Set aside.

Chow mein noodles sometimes come in individual bundles, you'll need about two of them.


Lightly separate the noodles.


Drizzle an even layer of oil to coat the bottom of a frying pan. Turn the heat to medium-high and when the oil is hot, quickly layer the noodles evenly on the pan.


The noodles should stick together and be easy to flip when they turn golden. I have an old stove which heats unevenly so my pan-fried noodles are a bit uneven too. This is real-life cooking folks!


When the noodles are completely golden on both sides, set aside to drain.


You can, of course, choose to use whatever vegetables you wish for this dish. I had a chayote squash sitting in my fridge that needed to be used up. The peel is edible but I always peel it anyway. Wash again because it's a bit slimy. Halve and remove the seed. Then julienne.


Prepare the carrots, bok choy, and green onions. I like to cut them in the order of which vegetables go last and leave them all in one colander.


Saute the chayote, carrots, and green onions first until slightly softened.


Toss in the bok choy bottoms and black bean sauce.


Add the bok choy green tops and mix thoroughly.


Spoon over crispy fried chow mein.


Enjoy!

Who made my recipe for mi xao don chay?
Mango Power Girl said, "I added some chili paste to the sauce and some tofu to make it a bit spicy and the main course. The lighting sucks but I wanted to capture my first Vietnamese dish :)"
MaryRuth of Where's the Bubbler said, "It is super-easy and tastes great. I especially liked the crunchy noodles with the tender veggies. I didn't use the chayote, but I think this is the type of recipe where you could sub in your favorite veggies."

My other mi (Vietnamese egg noodle) dishes:
Mi Hoanh Thanh (Vietnamese Wonton Noodle Soup)
Mi Xao Don Thit Bo (Vietnamese Crispy Chow Mein with Beef)

*****
1 year ago today, best afternoon tea deal in town, six pieces of cake and coffee or tea, at Vanille de Patisserie - San Marino.