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Re-Creation of The Lunch Lady | Vancouver, BC
Taking requests from my audience to make dishes from popular restaurants, someone requested a video of the Garlic Fried Noodles, also known as MÌ XÀO TỎI, from The Lunch Lady, located at 1046 Commercial Dr, Vancouver, BC V5L 3W9. The pre-fried egg noodles used can be found at local Asian grocery stores, and are used widely across Asian cuisines for their own twists on fried egg noodles.
The Lunch Lady is an award-winning 2023 Michelin Bib Gourmand recipient, a very popular spot to dine and drink for locals and tourists around the world.
Read more on the Michelin Guide
What is MÌ XÀO TỎI?
"Mì Xào Tỏi" is a Vietnamese dish that translates to Garlic Fried Noodles in English. It's a flavorful and aromatic noodle dish often prepared with egg noodles stir-fried with garlic and other complementary ingredients. While recipes can vary, a typical Mì Xào Tỏi includes the following components listed in the ingredients.
Mì Xào Tỏi is known for its harmonious blend of flavors and textures, making it a popular and satisfying dish in Vietnamese cuisine.
Key Ingredient?
I would say all the ingredients are essential. The melody of each ingredient combined serves a purpose and elevates this dish to be what it is with an umami taste in every bite. XO Sauce is crucial. It can be store-bought, like the Lee Kum Kee version I used in this recipe (a popular Chinese brand I use in a lot of my recipes), or made from scratch.
XO sauce is a rich and savory condiment that originated in Hong Kong. Despite its name, it does not typically contain cognac (XO refers to extra-old cognac), but rather represents a term associated with high quality and luxury. The sauce is a blend of umami-rich ingredients, creating a complex and flavorful combination. While recipes can vary, a traditional XO sauce often includes the following key ingredients:
Dried Seafood: This can include dried shrimp and/or dried scallops. These ingredients contribute a deep umami flavor to the sauce.
Dried Chili Peppers: Adding a hint of spiciness, dried chili peppers are a common component in XO sauce.
Garlic: Minced or sliced garlic adds a pungent and aromatic element to the sauce.
Shallots: Finely chopped shallots provide a sweet and savory flavor to the sauce.
Chinese Cured Ham: Diced Chinese cured ham, such as Jinhua ham, adds a smoky and salty dimension to XO sauce.
Vegetable Oil: Used for sautéing and cooking the ingredients, vegetable oil helps bind the flavors together.
Umami-Enhancing Ingredients: Some recipes may include additional umami-rich ingredients like dried mushrooms, soy sauce, oyster sauce, or fish sauce to intensify the savory profile.
Sugar: A small amount of sugar is often added to balance the flavors and add a touch of sweetness.
Spices: Some variations may include additional spices such as cinnamon or star anise for added complexity.
XO sauce is known for its versatility and is often used as a condiment or flavor enhancer in various dishes, such as stir-fries, noodles, and seafood dishes. The combination of premium ingredients gives XO sauce a unique and luxurious taste, making it a prized condiment in many culinary applications.
What is Sous Vide?
Sous vide (pronounced "soo veed") is a cooking method that involves vacuum-sealing food in a bag and cooking it in a water bath at a precise and consistent temperature. The term "sous vide" is French for "under vacuum," reflecting the vacuum-sealing aspect of the technique. For eggs, it is not necessary to vacuum seal.
FAQs
What If I Don’t Have It?
See substitution suggestions above.
Why are my noodles mushy?
Egg noodles are pre-cooked or pre-fried. Do not overcook when blanching, shock in ice water immediately after transferring, and pan fry on high heat.
What if I can’t Sous Vide?
For the most authentic dish, Sous Vide Slow Poached Eggs are a staple. You can try a Japanese Onsen Egg recipe if you want a similar creamy texture; otherwise, a soft boiled egg around 6 minutes is fine.
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In the culinary world, "Creole" often refers to a style of cooking that originated in Louisiana.