Fall Mì Xào (Stir-Fried Egg Noodles)
Stephanie and her sister Jacqueline opened Little Palace together in January 2022, bringing fun American Chinese food flavors and dishes to downtown Madison. Late last year, they briefly closed Little Palace as they transitioned into becoming second-generation owners of their aunt’s beloved restaurant Ha Long Bay. With that resume, it’s safe to say, Stephanie and Jacqueline know good noodles. This dish brings tons of fall flavor into a dish of sautéed egg noodles and a sweet and salty sauce.
Ingredients
For Quick Pickled Onions:
½ cup water
½ cup white vinegar
1 tablespoon sugar
1 teaspoon salt
1 white onion, sliced
For Mì Xào:
2 cups delicata squash, seeded and diced (about 1 squash)
1–2 cups broccoli crowns, cut into bite-size pieces
2 tablespoons plus 1 teaspoon neutral cooking oil, divided
½ teaspoon salt, plus more to taste
8 ounces egg noodles
2 garlic cloves, minced
1 cup sliced cabbage
½ cup julienned carrot
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons sugar
2 scallions, thinly sliced
Directions
Preheat the oven to 350 degrees F.
To make the quick pickled onions, combine the water, vinegar, sugar and salt in a small saucepan. Warm over medium heat until the sugar and salt are dissolved. Let cool and pour it over onions in a small jar or bowl. Set aside the pickled onions to accompany the stir-fried noodles.
To make the mì xào, toss the squash and broccoli with 1 tablespoon oil and ¼ teaspoon salt. Roast the vegetables in the preheated oven for 15 minutes.
Cook the egg noodles according to package directions. Rinse the cooked noodles with cold water to stop the cooking process, and toss them with 1 teaspoon of oil to prevent sticking.
In a medium-sized hot pan, pour in the remaining tablespoon of oil. Sauté the garlic until aromatic, about 1-2 minutes. Add the cabbage and carrot to the pan and sauté until wilted, about 3 minutes.
Add the roasted veggies, noodles, oyster sauce, soy sauce and sugar to the pan with sautéed cabbage and carrots. Sauté until all the ingredients are incorporated and heated thoroughly. Taste and adjust seasonings as desired, adding more sugar and salt if you like.
Serve warm with the scallions and drained pickled onions. You can refrigerate any extra pickled onions in an airtight container for up to one week.
Suggestions
The recipe for quick pickled onions makes about 2 cups. You will only need ½ cup for this dish so reserve the rest for another use. They’re great on salads, sandwiches and tacos.
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