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Mi Xao Tom

VIETNAM

Stir-Fried Shrimp Noodles

SUBMITTED BY

Lisa

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Lisa is the QUEEN of instant noodles and this recipe is exceptionally delicious, combining the flavors of her heritage and the convenience of ramen.

Vietnamese cuisine is known for its vibrant flavors, and Mi Xao Tom is a perfect example of culinary creativity using instant noodles. This stir-fried dish transforms a simple pack of Hao Hao Sour & Hot Shrimp noodles into a fresh, gourmet-style meal with succulent shrimp, crisp vegetables, and a flavorful homemade sauce.

The magic of Mi Xao Tom lies in the clever use of instant noodles. Instead of boiling them fully, the noodles are blanched briefly to maintain a firm, springy texture, then quickly stir-fried to soak up a rich mix of oyster sauce, soy sauce, and a touch of sugar. The noodles absorb these savory-sweet flavors, creating a dish that feels both familiar and elevated.

Adding large shrimp coated with the noodles’ seasoning packet infuses the protein with umami and spice, while a mix of broccoli, red bell pepper, and onions introduces a fresh crunch and vibrant color. A splash of toasted sesame oil at the end ties all the flavors together with a nutty aroma.

This quick Vietnamese stir-fry is not only visually appealing but also versatile, allowing home cooks to experiment with vegetables or protein variations while keeping the instant noodles at the heart of the dish. Perfect for busy weeknights or an impressive quick lunch, Mi Xao Tom proves that instant noodles can be a canvas for flavorful, restaurant-quality meals.

Whether you’re a fan of Vietnamese food or just looking for a creative way to elevate instant noodles, this stir-fried shrimp noodle dish is a must-try recipe that delivers bold taste, texture, and ease in every bite.

Mi Xao Tom

Servings 1
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Ingredients
  

  • 1 pack Hao Hao Sour & Hot Shrimp Noodles (Mi Tom Chua Cay)
  • 5-6 large shrimp peeled and deveined
  • 2 cloves garlic minced
  • ½ cup broccoli florets cut small
  • ¼ red or orange bell pepper cut into thin strips
  • ¼ yellow onions sliced into half moons
  • sesame oil

For the stir-fry sauce

  • 2 tsp oyster sauce
  • ½ tsp soy sauce
  • ¼ tsp sugar

Instructions
 

  • Combine all the stir-fry sauce ingredients together in a small bowl. Set aside.
  • Bring a small pot of water to a boil. Drop in the Hao Hao noodles and broccoli and cook for only 60-90 seconds. Drain and rinse immediately with cold water.
  • In a small bowl, toss the shrimp with half of the Hao Hao dry seasoning packet until evenly coated.
  • Heat a large skillet over medium-high heat with a splash of neutral oil and the Hao Hao oil packet. Once shimmering, add the seasoned shrimp. Sear for 1 minute per side. In the last 30 seconds, drizzle in a little toasted sesame oil. Remove shrimp and set aside.
  • In the same pan, toss in your minced garlic and onions. Sauté for 30–45 seconds until the garlic is fragrant and golden.
  • Add the red bell peppers. Sauté for about 1 minute until they just start to soften but still have a "snap."
  • Add the noodles, broccoli, and shrimp back into the pan. Pour your stir-fry sauce mixture over everything. (Taste at the end; if you want more punch, add the rest of the dry seasoning).
  • Toss for 60 seconds. Serve and enjoy!

Notes

Recipe courtesy of Lisa Nguyen: https://instantramen.com/instant-mi-xao-tom-vietnamese-stir-fried-shrimp-noodles/
Course: Dinner, Lunch
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.