Cambodian Combination Chow Fun Noodles aka Mee Katang
Quick and easy Cambodian Mee Katang recipe – Cantonese-style rice noodles
Mee Katang is a Cambodian take on Cantonese noodles. This has been my all-time favorite flat rice noodle dish since a little girl.
Mee Katang Noodles
Quick and easy Cambodian mee katang recipe – Cantonese style rice noodles
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
Instructions
Step 1: Pan fry noodles
- – Heat pan on high heat and add 2 tbsp oil
- – Add one serving (about 2 cups) ready to cook wide rice noodle. You can find this in some Asian supermarkets. If not, you’ll have to pre-prep the dry shelf noodles first.
- – Add in 1-2 eggs. I like mine with 2 eggs.
- – Allow bottom noodles to crisp. Remove from pan once noodles are soft and good for serving.
Step 2: The best protein/veggie gravy ever!
- – Heat pan on high heat and add 1-2 tbsp oil
- – Add in minced garlic cloves
- – 1 tbsp julienned fresh ginger (or 1 tsp ground ginger)
- – Beef, seafood, tofu or any meat of choice
- – 1 tsp of sugar
- – 1 tbsp oyster sauce
- – 1/2 tbsp light soy sauce
- – a splash of tsp fish sauce (optional)
- – 1/2 tsp chicken bouillon
- – 1.5 cup water
- – 1 tbsp corn starch mixed with water
- – Chinese broccoli, carrots, mushrooms (or choice of vegetables)
- – 1/2 tsp white pepper
- – Fresh ground black pepper to taste
- – Stir well until gravy is hot and thick
- – Pour over egg noodles
- – And Bon appetit 😋
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Did you make this recipe?
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