Seafood Pan-Fried Noodle - Mi Xao Gion

One of my FAVORITE dishes in the entire world.

This is typically a Chinese dish, but since we have varations of it in Vietnam, I'm calling it a Vietnamese dish. There are many variations of it, but since seafood is my favorite I'm only posting the Seafood part.

1 bag fresh chow mein1 small can chicken broth
1 dozen Shrimp1 package cuttlefish 2 medium tomatoes, sliced1/2 yellow onion
4 springs of Bok Choy (Chinese Cabbage)
1 small package of Oyster Mushrooms (Or any other type you prefer)
1 red or green bell pepper (Red is usually better for coloring the dish)
1 large carrot
Handful of fresh minced parsley
3 Tablespoons oyster sauce

1 Tablespoons corn starch mixed with water

3 cloves garlicSoy sauce, salt, pepper, sugar

1) In a large pan, fry the Chow Mein Noodles until brown
2) You might want to do this in portions to allow the noodles to fit flatter on your plating
3) Place on paper towels to drain oil

4) To prep slice all the vegetables into bite-sized pieces
5) Stir-fry with oil, minced garlic and sliced onions
6) Stir in shrimp, cuttlefish, and any other seafood you’d like to the dish
7) Add in carrots and bell peppers first, since they take longer to cook
8) Add in oyster sauce and a dash of salt and sugar
9) Pour in 1 can of chicken broth and ½ cup of water
10) Add the rest of the vegetables and mix
11) Add your corn starch mixture in be sure that you added some water to the corn starch before doing so. Sauce should be slightly thick
12) Taste and add more salt or soy sauce as necessary

Garnish with green onions or parsley

The sauce should be thick like this: