“Leeky” Noodles (Miến Xào)

This is a ridiculously simple and easy “comfort” food recipe; without all the calories. In Vietnamese, “miến xào” literally translates to “mung bean noodles, sautéed”. You can choose your own ingredients for this recipe — except for the “miến”, or mung bean noodles, of course. Easy combinations include onions and mushrooms, wood ear (or “wood lichen”) and chicken livers/gizzards, greens (mustard, kale, spinach), or whatever. We had a bunch of leeks in the fridge, so I threw this combo together. It was delicious! Michelle decided to name it “Leeky Noodles” coz she liked it so much.

One note on the Chinese sweet sausage — there are as many varieties of these as there are combinations to this recipe. I lucked out and found a “lean” version of these at our local Ranch 99 Supermarket. This variety was both flavorful and lean — only 85 calories each. If you were a true Chinese sweet sausage believer, you will have a favorite brand. We tried this brand and like it a lot. However, just to reiterate again,you can use any meat in this recipe — chicken, pork, beef. Or go vegetarian and use fried tofu.

Prep time, about 15 minutes. Cook time, about 15 minutes.

2 oz. mung bean noodles (also called “translucent” or “silver” noodles), soaked in warm water until “soft”, drained and cut into 3″ length
1 small onion, julienned
2 cloves garlic, minced
4 small leeks, white and pale green segment only, thinly sliced
½ cup shitake mushrooms, sliced
½ brown mushrooms, sliced
½ cup wood ear, sliced
4 Chinese sausage, sliced diagonally

In big skillet, sautée onions for about 2 minutes, or until *just* soft. Add sliced leeks and sautée leeks for about 10 minutes (or until soft). Add garlic, mushrooms, wood ear, and Chinese sweet sausage. Sautée for about 2 minutes, and add the drained mung bean noodles. Sautée for about another minute or so (until the noodle is soft, but not mushy).

Makes 2 servings.

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2 thoughts on ““Leeky” Noodles (Miến Xào)

  1. Kay, I don’t know if you have a Ranch 99 out there, but you sure have a great Chinatown. I’ll bet if you ask your local shoppers for the “best” Chinese sausage, you’ll get a bunch of recommendations! 🙂 And it’s going to change if they’re from Hong Kong or Taiwan or Canton or wherever. Honestly, I’ve tried a variety of them and they’re all pretty much the same. I liked the “lean” version of this because it’s about a third of the calories of the normal ones, and the taste is still there.

    I keep extra Chinese sausage in the fridge for when I run out of ideas. It’s essential in fried rice and certain types of noodle soup. Or you can just toss it in with your favorite asian greens.

    BTW, your meatballs are out of this world! I’m going to have to make them again…

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