Lort Cha: Cambodian Rice Pin Noodles
Lort Cha, Cambodian popular street food make with stir-fried pin noodles and typically served with a fried egg and some light sweet chilli fish sauce. For this recipe, i used 1 pack of fresh made pin noodles and presoaked in lukewarm water as I prep the other ingredients.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 oz 340g flank steak, thinly sliced against the grain
- 1/2 tablespoons oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon sweet soy sauce
- 1 tablespoons oyster sauce
- 1/2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (for color, optional)
- 1 teaspoon sugar
- 10 oz 280g rice pin noodles
- 2 tablespoons vegetable oil (divided)
- 3 cloves garlic (minced)
- 1 spring onion (thinly sliced)
- 1 cup bean sprouts
- Salt and pepper (to taste)
Instructions
- 1
- Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and swirl it around to coat the pan.
- 2
- Add the marinated beef and stir-fry for 2-3 minutes until it's browned. Remove the beef from the pan and set it aside.
- 3
In the same pan:
- 4
- Add the remaining 2 tablespoon of vegetable oil.
- 5
- Add minced garlic
- 6
- Add the cooked rice pin noodles to the pan. Stir-fry for another 2-3 minutes.
- 7
- Add in the ingredients.
- 8
- Return the cooked beef to the pan.
- 9
- Add bean sprouts and toss everything together, stir-frying for an additional 2-3 minutes until heated through.
- 10
- Taste and adjust the seasoning with salt and pepper, if needed.
- 11
- Top with fried sunny side egg.
- 12
Your Lort Cha is ready to be served hot. Enjoy this delicious Cambodian noodle dish!