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Mee Katang

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
Cook Time 20 minutes
Total Time 30 minutes
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!

Video