Hu tieu xao is a dry Vietnamese stir-fried noodle dish featuring wide rice noodles, tender beef, and crisp vegetables coated in a savory sauce. It cooks quickly, adapts easily to different proteins and vegetables, and is a great choice when you want noodles without broth.
Quick, flexible, and satisfying, hu tieu xao is ideal for weeknights when you want a filling meal without the work of making soup. If you like other stir-fried noodle dishes, this one is worth adding to your rotation since it’s straightforward to prepare and easy to adapt.
What Is Hu Tieu Xao?
Hu tieu xao is the dry, stir-fried version of hu tieu, made with wide rice noodles, a protein (often beef, shrimp, or pork), and vegetables tossed in a savory soy- and oyster-based sauce. Unlike the soup version, this dish is cooked quickly over high heat so the noodles pick up flavor without becoming soggy.
Regional and household variations are common: some cooks add seafood, others use different greens or proteins. The essential element is the broad rice noodle, which soaks up the sauce and carries the dish’s texture.
Fresh vs. Dried Rice Noodles
Both fresh and dried wide rice noodles work for hu tieu xao, but they need slightly different handling.
Fresh rice noodles are soft and pliable, and they stir-fry to a smooth, tender texture. If they feel stiff, a brief blanch will loosen them before frying.
Dried rice noodles are convenient to store and widely available. Cook them until al dente, then rinse with cold water to stop the cooking; overcooked dried noodles will fall apart when tossed in the wok.
Ingredients You’ll Need
The recipe uses a short list of pantry-friendly ingredients that together create balance and depth:
- Sliced flank or skirt steak — slice thinly against the grain so it stays tender.
- Baking soda for velveting the beef — it helps keep the meat soft during high-heat searing.
- Wide rice noodles, fresh or dried — the foundation of the dish.
- Onion, Chinese broccoli (gai lan), and bean sprouts for texture and brightness.
- A savory sauce built from oyster sauce, light and dark soy sauce, and a touch of sugar.
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
How to Make Hu Tieu Xao (Overview)
Begin by velveting the beef with a little baking soda to tenderize it. Rinse and pat dry, then toss the beef with a portion of the sauce so it can absorb flavor while you prep the rest.
Prepare the noodles according to whether they are fresh or dried, and separate any strands before they hit the pan. Sear the beef quickly over high heat, then remove it so it doesn’t overcook. Stir-fry the vegetables, starting with the tougher stems and finishing with the leaves, so everything cooks evenly.
Add the noodles and the reserved sauce near the end, tossing gently so the noodles don’t break. If the mixture seems too tight, a small splash of water or oil will help loosen everything. Return the beef, add bean sprouts, and toss until heated through. Garnish and serve immediately.
The recipe card below includes precise measurements, cooking times, and step-by-step instructions.
Tips for the Best Hu Tieu Xao
✔️ Slice the beef thinly and always against the grain.
✔️ Don’t skip the baking soda in the marinade — it makes a noticeable difference in tenderness.
✔️ Keep the heat high so the noodles fry instead of steam.
✔️ Add noodles near the end and toss gently to keep them intact.
✔️ Taste before serving and adjust seasoning if needed.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or oil to loosen the noodles; stir occasionally so it heats evenly. The microwave also works—stir halfway through—but the skillet preserves texture best.
Freezing is not recommended because rice noodles often lose their texture after thawing.
Make It This Week
Hu tieu xao is dependable, quick to make, and versatile. It’s easy enough for a weekday dinner and satisfying enough to serve when you want something a bit more substantial. Try the recipe and adjust vegetables or protein to suit your taste.
If you make it, consider leaving a comment with feedback or adjustments you tried; it helps others and makes the recipe more useful over time.
RECIPE
Hu Tieu Xao (Vietnamese Stir-Fried Noodles)
Quynh Nguyen
Ingredients
Beef Marinade
- 1 pound flank or skirt steak, thinly sliced against the grain
- ½ teaspoon baking soda
- 2 tablespoons oyster sauce
- 1 ½ tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon garlic powder
Stir Fry
- 2 tablespoons neutral cooking oil, divided
- 1 pound wide rice noodles, fresh or dried
- ½ yellow onion, thinly sliced
- ½ pound Chinese broccoli (gai lan), chopped with stems and leaves separated
- 1 cup bean sprouts
- Sriracha, optional
- Chopped scallions, for garnish
Instructions
- Velvet and marinate the beef. Toss the sliced beef with baking soda and let sit 10–15 minutes to tenderize. Rinse thoroughly under cold water and pat dry. In a bowl, mix oyster sauce, light soy sauce, dark soy sauce, sugar, and garlic powder. Add the beef and coat with ½ tablespoon of the sauce. Let marinate for 15 minutes. Reserve the remaining sauce for the stir-fry.
- Prepare the noodles. Fresh noodles: cut into 1-inch strips and blanch for 30 seconds if stiff, then drain and rinse with cold water. Dried noodles: cook according to package directions until al dente, then drain and rinse with cold water.
- Sear the beef. Heat 1 tablespoon oil in a large pan or wok over medium-high heat. Sear beef 1–2 minutes per side, then transfer to a plate.
- Cook the vegetables. Add remaining oil. Cook onion and broccoli stems for about 2 minutes, then add leaves and cook 4–5 minutes until softened.
- Add noodles and sauce. Gently separate the noodles and add them to the pan with the reserved sauce. Toss gently, adding a splash of water or oil if needed to loosen the mixture.
- Finish and serve. Return the beef to the pan and add bean sprouts. Toss until heated through. Garnish with scallions and sriracha if using. Serve immediately.
Notes
- If your beef is tough, make sure you’re slicing against the grain and don’t skip the baking soda — it tenderizes effectively.
- Don’t overcook the noodles. Add them near the end and toss gently so they stay intact.