Hu Tieu Xao Vietnamese Stir-fried Noodles

Hu Tieu Xao is a generic name for fried noodles and is one of my go-to dishes while living in Vietnam. There are many different delicious varieties of Hu Tieu Xao. This recipe for Vietnamese stir-fried noodles is the one I usually cook at home and contains beef Hu Tieu Xao Bo), wood ear mushrooms, and vegetables. I usually eat the stir-fried seafood version when I dine out.

Hu Tieu Noodle

The name Hu Tieu in Vietnamese means noodles, with these noodles being from southern Vietnam, where the Hu Tieu noodle soup is very popular. Xao means fried, resulting in the name Hu Tieu Xao = fried noodles.

The noodles used in Hu Tieu Xao are larger flat rice noodles. They are similar to Thailand’s Pad Thai noodles, Malaysia’s Char Kuey Teow noodles, or China’s Chow Fun noodle.

These types of rice noodles not only provide a wonderful chew to the dishes, but they also carry more flavor as they have a larger surface area and tend to be more porous than thin noodles which allows for more flavor absorption.

And finally, as a great bonus for the home cook, the larger flat noodles are more difficult to overcook than thin noodles, so they retain more of their natural flavor.

Related: Vietnamese Spices: Discover the Secret Ingredients

Ingredients – Hu Tieu Xao Bo

Rice Noodles – Thick rice noodles are available in your local Asian market and will generally come as fresh rice noodles or dried rice noodles. They may be labeled as banh pho, chow fun, pad thai, or hu tieu. I use dried noodles as it is easy to keep a packet or two in the pantry.

Beef – I like to use a leaner cut of meat such as sirloin, flank, or round steak. These cuts have less fat and connective tissue, which means they’ll cook up quicker and be more tender.

Dried Wood Ear Mushrooms – I like to add wood ear mushrooms for their chewy texture and additional unique crunch. I always have dried mushrooms on hand as I often use them in Vietnamese Omelettes (Trung Chien).

Oyster Sauce – Oyster sauce, made from oysters, is a popular condiment in Asian cuisine. While the exact ingredients vary depending on the brand, oyster sauce generally has a salty, umami-rich flavor and can also be somewhat sweet, thanks to the addition of sugar. The Lee Kum Kee premium brand is a popular choice and can be found at most supermarkets or online.

Dark Soy Sauce – I use dark soy sauce as it has a richer flavor than light soy sauce. It provides color to the noodles and adds more depth to the flavor.

Hot Sauce – Using hot sauce will add a nice background heat to the dish and will help tenderize the beef while marinating. Franks Red Hot Sauce and Sriracha are two popular brands and can be found in most supermarkets or online.

Broccoli and Green Beans – Any green Chinese vegetable is suitable for Hu tieu Xao such as bok choy, Chinese broccoli or water spinach. I use broccoli and green beans for the extra crunch.

White Sugar

Onion and garlic

Spring Onions and Bean Sprouts

Black Pepper to taste

Cooking oil

Substitutions or Variations

• If you don’t have access to wood ear mushrooms, any mushroom with a bite such as oyster mushrooms or shiitake mushrooms would be a good substitute.

Instructions

See the recipe card below for ingredient amounts and instructions

Step 1 – In a small bowl, let the wood ear mushrooms soak for at least 15 minutes, or until the mushroom is soft and has grown to three times the size.

Step 2 – Make the sauce by combining oyster sauce, soy sauce, hot sauce, and black pepper.

Step 3 – To a bowl, add the beef and two tablespoons of the sauce. Mix well and let marinade while preparing the rest of the dish.

Step 4 – Chop up the onions, garlic, and other vegetables. Trim the hard parts from the hydrated wood ear mushrooms and slice finely.

Step 5 – Prepare the rice noodles according to instructions.

Step 6 – Stir fry the beef until just cooked through. Set aside the stir-fried beef.

Step 7 – In a clean pan add onions and cook until translucent, then add garlic and fry for a further 30 seconds.

Step 8 – To the pan, add the broccoli, green beans, and the white end of the spring onion and stir fry for 2 or 3 minutes to heat through but not too long before the vegetables become too soft.

Step 9 – Add in the noodles and the remaining sauce. Toss the pan to fully cover the noodles with the sauce.

Step 10 – Add the beef and juices to the pan as well as bean sprouts. Mix through quickly then remove from the heat.

Step 11 – Put onto a serving dish, add the green ends of the spring onion for garnish, and enjoy the Vietnamese stir-fried noodles.

Top Tips

• If cutting a piece of steak, cut across the grain as it will provide a more tender cut.
• If you prepare the noodles in advance, lightly drizzle oil over the top and gently toss to lightly cover the noodles. This will avoid noodles from becoming stuck together.

Storing and Reheating

• Store leftover Hu Tieu Xao in an air-tight container for 3 days.
• To reheat, either use a microwave or warm it up in a pan over medium heat.

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