Pan Fried Pearl Noodles

Pearl (pin) noodle stir-frys are a great Cambodian comfort food and are also common among street food vendors.

Lote Cha – Pan fried pearl noodles with bean sprouts and green onions
Prep Time: 5 minutes
Cook Time: 5 minutes
Course: Main Course
Cuisine: Chinese Cambodian
Keyword: noodles, pin noodles, cambodian
Servings: 4 people
Calories: 598kcal
Author: Channy Laux


  • A large wok, or make this recipe into two batches so that there will be plenty of room to toss the noodles.


  • 2 packages (15oz each) pearl noodles AKA rice pin noodles
  • 3 tbsp avocado oil
  • 4 large eggs
  • 2 tbsp soy sauce
  • 1.5 tsp fish sauce
  • 2 cups bean sprouts
  • 3 stems green onions


  • Warm Noodles – Pearl noodles can be found in the refrigerated section of Asian markets. They need to be softened before pan fried. Remove the noodles from the plastic bag and warm in a microwave for 2 minutes.
  • Prepare Green Onion tops – Split stem into half, cut to 2" lengths. Separate stems and the green leaves.
  • Cook two Eggs – On high heat place oil in a wok until the oil is hot. Crack eggs onto the hot oil and break it into bite size pieces. Continue cooking until eggs brown on edges.
  • Cook Noodles – Add noodles and green onion stems, stir until eggs and noodles mix well. Add soy sauce and fish sauce. Continue cooking until eggs and noodles are coated with sauces, and noodles becoming soft.
  • Add Vegetable – Add bean sprouts and green onion leaves, mix well and turn off the heat

Nutrition Facts

Serving: 200g | Calories: 598kcal | Carbohydrates: 98g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 959mg | Potassium: 208mg | Fiber: 3g | Sugar: 3g | Vitamin A: 289IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 2mg


Serve with Chrouk Metae (Cambodian hot sauce)
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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