I made Mien Xao Tom last week and had 3 requests for the recipe. Well, all 3 came from my family so it might be kinda biased :)

Mien is noodles made of mung bean starch, so it’s gluten-free. The rest consists of shiitake mushrooms, some vegetables, and either crab or shrimp or both. I would portion one small dry packet of noodles per guest.

For 4-5 servings:

• 4-5 dry shiitake mushrooms, soaked in hot water for 30 min. Save this mushroom water
• 4 packets of glass noodles, soaked in tepid mushroom water (not hot!) for 15 min
• 1 yellow onion, sliced
• 4 green onions, cut in 1-in
• 3 carrots, julienned
• 6 stalks of celery, sliced diagonal
• 1 lb of fresh shiitake mushroom
• If using crab, get the one from Costco
• If using shrimp, smash it flat with the meat pounder
• Vietnamese cilantro

Directions:

• Slice both the dry and fresh shiitake mushrooms
• Marinade the seafood with 1 Tbs oyster sauce, 1 Tbs soy sauce, ½ tsp sugar, ½ garlic powder
• Drain the noodles from the water and still save that water for later use as needed. Using a scissor, cut the noodles in 2-in parts. Add to the noodles 1 T oil, 1T oyster sauce, 2T soy sauce or Maggi sauce; toss the noddles well with the seasoning
• In a nonstick skillet over medium high heat, stir-fry 1/2 of the onions till translucent. Add the seafood and cook till shrimp is opaque. Remove seafood to a bowl
• In the same skillet, add the rest of the onions, carrots, celery and mushrooms. Stir fry until carrot and mushroom are cooked. Remove to the seafood bowl
• In the same skillet, add the seasoned noodles and toss it well. Add oil if necessary. And add mushroom water if it’s too dry. Cook till noodles are pliable. Taste to see if it’s cooked
• Add the seafood and vegetables mix. Again stir it with the noodles.
• Add final herbs: vietnamese cilantro