Lort Cha
is Cambodian-style stir-fried rice pin noodles (short rice noodles) with soy sauce, fresh beansprouts, chive (or you can substitute with scallions or green onion), and served with sweet and sour fish sauce; you may also add a fried egg and any types of meat, such as beef, pork, or chicken.
HOW TO PREPARE STIR-FRIED RICE PIN NOODLE?
Rice pin noodles, often known as short rice noodles, are the first component we’ll need for this recipe. Lort Cha is the Cambodian name for it; Lort means rice pin noodle, and Cha means stir-fry.
The second ingredient we need for this recipe is a steamed pork roll. If pork roll preparation is time-consuming, beef or chicken are the best alternatives.
Then the next one is sweet and sour fish sauce. In a mixing jar, combine one clove of minced garlic, vinegar, fish sauce, sugar, a pinch of salt, and water.
Tips for a quick stir-fried rice pin noodle!
- Prepare the rice pin noodle in advance if you prefer to have a homemade version or buy from local Asian Store near you.
- Prepare the steamed pork or chicken roll in advance. And pan-fry for having a crispy texture on the outside or you may omit this pan-fry step, and serve just steamed one, slice into bite-sized pieces for serving.
- Mixing the sweet and sour fish sauce is important before preparing the rest of the ingredients.
- Wash the beansprouts and chive with water and drain well, place in a large basket and set aside, ready for stir-fry.
For serving! place the stir-fried pin rice noodle in a dish, sliced pan-fry steamed pork roll, some fresh beansprouts and chive (optional), one fried egg and add more sauce to your liking. Enjoy!
MORE RICE PIN NOODLES RECIPE YOU MAY LIKE
Stir-fry Rice Pin Noodle
Ingredients
Method
- In a large mixing bowl, combine rice flour, tapioca starch and a pinch of salt together.
- Gradually pour in the hot boiling water and stir. Then add vegetable oil, room temperature water (add one tablespoon at a time) and continue stirring until the dough is formed.
- Bring water to a boil to cook the pin rice noodles, start rolling the rice dough into the hot boiling water until finish all the dough, and cook for about 15 minutes.
- Once noodles start floating, continue cooking for another 3-4 minutes, then transfer into a bowl of cool water to stop the cooking process, drain well.
- Place the noodles in a mixing bowl and mix with dark soy sauce, stir until completely coated. Set aside. (Add less dark soy sauce, if you prefer light colour).
- In a small mixing bowl or jar, combine minced garlic, vinegar, fish sauce, sugar, salt and water and stir until dissolved. Set aside.
- Before starting the stir-fry, prepare the vegetables by cutting the garlic chive into 2 inches long and place in a basket together with beansprouts, wash well with water. Drain and set aside, ready for stir-fry.
- Finely chop two large cloves of garlic and put in a bowl, set aside.
- Place a non-stick pan over medium heat, add vegetable oil, sliced steamed pork roll and pan-fry until golden brown (or skip the pan-fry step).
- Pan-fry one egg, set aside.
- Use the same oil remained in the pan, add minced garlic and stir until golden brown.
- Add one or two cup of prepared pin rice noodles, oyster sauce, sweet and sour fish sauce, beansprouts and garlic chive, hot chili sauce (optional), and stir until combined.
- Transfer into a serving dish with pan-fried steamed pork roll, cooked egg and add more sweet and sour fish sauce to you liking.
- Enjoy!
