Cambodian Mee Katang Recipe for Quick and Easy Chinese-Cambodian Cantonese Noodles
This quick, easy Cambodian mee katang recipe makes a delicious Chinese-Cambodian street food dish of wok-fried rice noodles called ‘mee Kontang’ in Khmer. ‘Mee’ means noodles and ‘Cantonese’ is ‘Kontang’ in Khmer, although the pronunciation is ‘ka-tang’. A descendant of the Cantonese dish chow fun, made with flat hor fun noodles, and a cousin to Thailand’s raad na and pad see ew, these fresh wide rice noodles are stir-fried in light and dark soy sauce and oyster sauce, with Chinese broccoli, carrot, scrambled eggs, and, in this case, marinated pork, which you could replace with chicken or beef.
Servings: 3 People
Calories: 530kcal
Ingredients
- 300 g pork sliced into bite-size pieces
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp corn starch
- 2 cloves garlic finely chopped
- 400 g fresh wide rice noodles or dried noodle follow instructions on packet
- neutral cooking oil
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
- 1 carrot julienned
- 200 g Chinese broccoli stalks and leaves chopped into 4cm lengths
- 2 eggs scrambled
Optional
- 1 tbsp tapioca flour or corn starch mixed with ¼ cup of water
Instructions
- Slice the pork into bite-size pieces then set aside to marinate in a teaspoon each of light soy sauce, dark soy sauce, and corn starch for ten minutes.
- Carefully separate the fresh noodles so they don’t stick together when you fry them and set them aside while you finely-chop your garlic and vegetables so that the noodles are at room temperature by the time you toss them into the wok.
- In a medium-hot flat-bottomed wok, add a splash of cooking oil and stir-fry the garlic until you can smell the aromas, then before the garlic starts to brown add the pork to the wok, and stir-fry until cooked, taking care not to burn the garlic. Transfer the pork to a covered dish to keep warm.
- Add the julienned carrot and Chinese broccoli to the wok, and a little cooking oil if needed, stir fry just until the leaves start to wilt, then transfer to the pork.
- Add a little more oil to the wok, increase the heat, then add the noodles, sauces, sugar, salt, and pepper, and stir-fry until the noodles are entirely covered with sauce, brown, and a little charred. Note: if the noodles begin to break up and tangle, stop stir-frying, otherwise they will stick together.
- Push the noodles to the side, crack the eggs into the wok, scramble, then return the pork, vegetables and any juices to the noodles for a final stir-fry, ensuring everything is combined well.
- If you prefer ‘wet’ to ‘dry’ noodles, add the optional tapioca/corn starch slurry now, combine, taste, add more seasoning if needed, then serve immediately. Note: there should be enough for two big bowls for a filling meal or four medium bowls if serving with fried spring rolls.
- Provide chopsticks and a condiment caddy of soy sauces, fish sauce, chilli sauce, chilli flakes, lime wedges, sugar, salt, and pepper for your guests.
Nutrition
Calories: 530kcal | Carbohydrates: 48g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 2824mg | Potassium: 481mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4743IU | Vitamin C: 64mg | Calcium: 106mg | Iron: 3mg