Mee Katang: Cambodian Stir Fry Flat Noodles

Savoring Cambodia’s Comfort: A Deep Dive into Mee Katang

Mee Katang is a Cambodian take on Cantonese noodles. This has been my all-time favorite flat rice noodle dish since a little girl. When it comes to Cambodian cuisine, many people think of the fragrant Amok or the vibrant Lok Lak. But there’s another dish, found in bustling street stalls and family kitchens, that offers pure comfort and a symphony of textures: Mee Katang. This beloved stir-fried noodle dish is a testament to Cambodia’s rich and diverse culinary landscape.

What Exactly Is Mee Katang?

At its core, Mee Katang is a hearty noodle dish featuring wide, flat rice noodles stir-fried with tender slices of meat, usually beef or pork, and crisp vegetables. The dish is brought together by a rich, savory gravy. The “Katang” in its name comes from the Cambodian word for Cantonese, reflecting the dish’s roots and the influence of Chinese cuisine on Cambodia’s culinary traditions.

A Dance of Textures and Flavors

What makes Mee Katang so incredibly satisfying is its amazing textural contrast. The noodles, slightly charred from the wok, offer a tender chewiness. The meat is often marinated to be incredibly soft, melting in your mouth. Fresh vegetables like Chinese kale and carrots add a delightful crunch and a burst of freshness.

The real star, however, is the gravy. It’s thick, glossy, and deeply savory, often with a hint of sweetness and a touch of pepper. This luscious sauce coats every strand of noodle and every piece of ingredient, ensuring a flavorful bite every time. The egg, usually scrambled and mixed into the dish, adds another layer of richness and a delicate texture.

A Culinary Journey Through the Wok

Preparing Mee Katang is an art form in itself, often performed with lightning speed in a scorching hot wok. The “wok hei”—the breath of the wok—is crucial, imparting a smoky, slightly caramelized flavor to the noodles and meat.

The process usually begins with stir-frying the marinated meat until just cooked, then adding the vegetables. Next come the wide rice noodles, tossed quickly to get that essential char. Finally, the pre-made gravy, often thickened with tapioca or cornstarch, is poured in, binding all the ingredients together into a harmonious and incredibly appetizing dish.

More Than Just a Meal

Mee Katang isn’t just food; it’s an experience. It’s the warmth of a shared meal and the comforting aroma from a street vendor’s stall. It’s a taste of everyday Cambodian life. Whether you’re seeking a quick lunch or a satisfying dinner, Mee Katang offers a bowlful of comfort that will transport your taste buds straight to the heart of Cambodia.

Mee Katang Noodles

5 from 4 votes

Quick and easy Cambodian mee katang recipe – Cantonese style rice noodles

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 1 people

Course: Dinner

Cuisine: Cambodian

Ingredients Method Video

Ingredients

  

For the pan fry noodles

• 1 serving of flat rice noodles aka chow fun
• 2 tbsp oil
• 1-2 eggs

Meat & Veggie Gravy sauce

• 1-2 tbsp oil
• 3 minced garlic cloves
• 1 tbsp fresh ginger or 1 tsp ground ginger
• Beef seafood, tofu or any meat of choice
• Chinese broccoli carrots, mushrooms (or choice of vegetables)
• 1 tsp of sugar
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• a splash of tsp fish sauce optional
• 1/2 tsp chicken bouillon
• 1 cup water
• 1 tbsp corn starch mixed with water
• 1/2 tsp white pepper
• Fresh ground black pepper to taste

Method

 

Prepare the Meat and Noodles:

1. In a medium bowl, combine the sliced meat with soy sauce, cornstarch, sugar, and black pepper. Mix well and let it marinate for at least 10 minutes.
2. If using fresh noodles, gently loosen them with your hands to separate the strands. If using dry noodles, rehydrate them as instructed on the package.

Stir-fry the Noodles:

1. Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil.
2. Add the rice noodles and stir-fry them for 2-3 minutes until they are slightly charred and have a light smoky aroma. Be careful not to break them up too much. Remove the noodles from the wok and set them aside.

Cook the Meat and Vegetables:

1. Add the remaining 1 tablespoon of oil to the same wok.
2. Add the minced garlic and stir-fry for a few seconds until fragrant.
3. Add the marinated meat and stir-fry until it’s about 80% cooked.
4. Add the sliced onion, Chinese broccoli, and carrots. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

Make the Gravy:

1. While the vegetables are cooking, prepare the gravy. In a separate bowl, whisk together the broth, soy sauce, oyster sauce, sugar, and black pepper.
2. Pour the gravy mixture into the wok with the meat and vegetables. Bring to a simmer.
3. Once simmering, give the cornstarch slurry a quick stir and slowly pour it into the gravy while stirring continuously. The gravy will thicken. Continue to stir until it reaches a desired consistency.

Combine and Serve:

1. Add the beaten egg to the simmering gravy, stirring gently to create thin ribbons of cooked egg.
2. Return the stir-fried noodles to the wok. Toss everything together, ensuring the noodles are fully coated in the thick, luscious gravy.
3. Serve the Mee Katang immediately in a large bowl. Garnish with optional toppings like sliced chilies, a sprinkle of white pepper, or a dash of lime juice for an extra kick.
4. Enjoy your homemade Cambodian Mee Katang!

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