How to Make Cambodian Stir-fried Noodles with Omelette Asian Cooking Recipe Cuisine

Cambodia Stir-fried Noodles with Omelette (Khua Mee)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

400g dried narrow, flat rice noodles (bánh pho, if possible)

100g beansprouts, topped and tailed

6 tbsp groundnut oil

50g palm sugar or soft dark brown sugar

4 cloves garlic, sliced

1 medium onion, sliced

100g cooked, peeled tiger prawns


For the omelette strips:

4 eggs

1 tsp golden caster sugar

1 tsp light soy sauce

1 tsp fish sauce


For the sauce:

2 tbsp fish sauce

3 tbsp dark soy sauce

2 tbsp oyster sauce


To garnish:

juice of ½ lime

1 tbsp salted peanuts, crushed

handful of fresh coriander leaves, chopped

6 spring onions (green and white parts), thinly sliced

Directions:

Put the rice noodles into a heatproof bowl, generously cover with just-boiled water and leave to soak for 15 minutes. Drain, untangle and set to one side. While you’re soaking the noodles, blanch the beansprouts by pouring just-boiled water over them and draining straight away.

Now make the omelette strips. Whisk the eggs with the rest of the omelette ingredients plus 2 tablespoons water.

Heat 1 tablespoon oil in a frying pan on a medium-high heat and pour in enough egg mix to form a thin layer, like a crêpe. 

Cook for a minute, then flip or turn over and cook for another minute. Slide the omelette on to a chopping board, and make the next omelette. Repeat the process until you have used up all the egg mix. 

Roll up the omelettes and cut across into thin strips. Set to one side.

For the caramelised noodles, add the remaining 4 tablespoons oil and the palm sugar to a wok or large frying pan and heat on a medium-high heat for 4–5 minutes until the sugar has dissolved and starts to caramelise. 

Swirl the syrup in the wok a few times so it browns evenly, then add the garlic and onion and stir-fry in the caramel sauce for 4–5 minutes until fragrant.

Now add the sauce ingredients with 50ml water and stir vigorously to combine. Turn the heat up to high and fry for 2–3 minutes.

Add the noodles and toss gently to ensure they are evenly covered in sauce. Add the beansprouts and toss again to mix before dishing up on a serving platter. 

Squeeze the lime juice over the noodles, then top with the prawns and omelette strips.


Scatter the crushed peanuts on top and sprinkle with the coriander and spring onions. Give everyone noodle bowls and chopsticks and let them help themselves.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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