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
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 I believe Chrouk Metae was originally made for this noodle dish, and now we use it for other dishes as well.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. Substitutions
No Chinese broccoli? No problem, just use Kale.
Substitute Thnot Sugar with granulated sugar
Angkor Chrouk Metae (Cambodian Hot Sauce) all natural ingredients, made in USA.
Chef Channy is a survivor of the Khmer Rouge genocide in Cambodia. Chef was formally trained as an engineer and worked in Aerospace industry building jet fighters, and in Biotech industry building instruments that assist oncologist diagnoses and treats cancer patients. Additionally, Chef published her award winning memoir ShortHairDetention.com; and created a non-profit organization to support educators with teaching about Cambodian Genocide: CambodianGenocideResourceCenter.org. Currently, Chef spends most of her time perfecting Cambodian recipes for her food manufacturing company AngkorFood.com and cooking at her restaurant AngkorChef.com in downtown San Jose. View more posts
