The wok-fried wide rice noodles in this Cambodian Mee Katang recipe are lightly browned with soy sauce and stir-fried with beef, Chinese broccoli, and scrambled egg to form a delectable Chinese-Cambodian dish. These stir-fry noodles are known in Khmer as Mee Katang.
Homemade flat rice noodles or you can buy them from the Asian grocery stores. I also have a recipe for how to make flat rice noodles at home ( Recipe ). I cooked the noodles the day before and kept them in the fridge for this stir-fry dish.
Stir-fry the flat rice noodle with egg and soy sauce and put them on a serving plate while preparing the gravy. Yes, it’s simple as it is.
Et Voila! there you have it, a delicious dish of simple Mee Katang at home and tastes like at the restaurant.
Stir-fry Flat Rice Noodles ( Mee Katang )
Ingredients
Method
- First, place a pan over medium high heat and add oil, crack one egg and stir to scramble it, then add homemade flat rice noodles, and soy sauce, stir until combined.
- Transfer into a serving plate.
- Wash the Chinese broccoli well with water and cut into bite-size pieces.
- Finely chop the garlic.
- Thinly slice the beef ( tender )
- In a bowl whisk the water with tapioca starch ( or cornstarch ) until blended and smooth.
- Place a non-stick pan over medium high heat, add olive oil, minced garlic, stir until golden brown, then add cut Chinese broccoli, stir.
- Continue adding oyster sauce, soy sauce, chicken soup base mix, sugar, and stir until combined.
- Pour in the tapioca starch mixture ( stir well before pouring in ), stirring until bubbly and thickened.
- Add the Chinese broccoli leaves, together with the sliced beef, stir just to combine, and turn the heat off!
- Pour the gravy sauce directly onto the stir-fry flat rice noodles with egg. Enjoy!
