Cambodian Chow Fun

Pan fried rice noodles a perfect way to enjoy with Chrouk Metae (Cambodian Hot Sauce)

Cha Me Kataing – Pan fried rice noodles with Chrouk Metae
Prep Time: 20 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Chinese Cambodian
Keyword: Beef, Chow Fun, Chrouk Metae, Noodle
Servings: 4
Calories: 403kcal
Author: Channy Laux


  • A large wok


  • ******* For the Topping *******
  • 3/4 pound flap steak sliced ¼" thick
  • 3/4 tsp sea salt
  • 1/2 tsp Angkor Thnot sugar*
  • 1 tsp tapioca starch
  • 1 tbsp soy sauce
  • 1/2 tbsp fish sauce
  • 2 tbsp avocado oil
  • 1/2 bulb garlic minced
  • 1/4 cup water
  • 1 pound Chinese broccoli discard stems and cut leaves into 2" length
  • 8 ounces your favorite mushrooms
  • 1/2 red bell pepper deseeded and thinly sliced
  • ******* For Noodles *******
  • 2 tbsp avocado oil
  • 14 ounces dried rice noodle (extra large size)
  • 2 tsp soy sauce
  • 1 tsp fish sauce
  • ¼ tsp sea salt
  • 4 eggs
  • Angkor Chrouk Metae


  • Prepare Noodles – Using large bowl, soak noodles in warm water (~105ºF) for 1 hour. The noodles will become soft. Drain and set aside.
  • Marinate Meat – In a medium bowl add salt, sugar, starch, soy sauce, and fish sauce; mix well. Add meat, mix well and set aside to allow the meat to marinate for at least 15 minutes.
  • Tip – This noodle dish is best to serve while hot. So, cook the noodles just right before serving and after the noodles has been soaked and drained, meat has been marinated for at least 15 minutes
  • Roast Garlic for Topping – Heat oil in wok over medium-low heat; add garlic and cook until garlic turns golden.
  • Cook Meat for Topping – Increase heat to medium-high, add the marinated meat, stir until meat is fully cooked. Add water and mix well.
  • Add Vegetable for Topping – Add broccoli leaves and mix well until wilted. Add mushroom, stir well. Turn off heat, add bell pepper, mix well. Transfer topping to a bowl, and raise the wok for cooking the noodles.
  • Cook Noodles – In a small bowl mix soy sauce, fish sauce and salt, set aside. Heat up the work over a medium heat. Ensure the water in the wok is dehydrated, add oil, add noodles and mix well with a pair of chopsticks to ensure noodles are evenly coated with oil. Add the sauce mixture and continue to stir. When the noodles are soft and evenly heated, crack the eggs on top, stirring continuously until the noodles and evenly coated with the eggs. Continue to stir until eggs are fully cooked.
  • Serving – Place the noodles on a plate and top it with the topping and Chrouk Metae

Nutrition Facts

Calories: 403kcal | Carbohydrates: 40g | Protein: 24g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 127mg | Sodium: 1045mg | Potassium: 580mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1240IU | Vitamin C: 51mg | Calcium: 55mg | Iron: 3mg


It is nearly impossible to have this noodles dish without Chrouk Metae (Cambodian hot sauce).  Sometimes I see Chrouk Metae automatically think of this pan fried rice noodles.  I believe Chrouk Metae was originally made for this noodle dish, and now we use it for other dishes as well.  If hot sauce is not your thing, just add a drop of it so you can enjoy the traditional recipe flavors.  
  • No Chinese broccoli?  No problem, just use Kale.  
  • Substitute Thnot Sugar with granulated sugar 
Chrouk Metae
Angkor Chrouk Metae (Cambodian Hot Sauce) all natural ingredients, made in USA.
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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