Tuesday, March 6, 2012

Stir fry Rice Pin noodle (Khmer Lot Char)

Stir fry Rice Pin noodle (Khmer Lot Char)

You can use egg, seafood, chicken, or pork about 8oz thinly sliced
2 pkg of rice pin noodle
3 cloves of garlic minced
4 T of seasoning soy sauce
2 to 3 T of thick soy sauce for darker color (dragon brand)
2 T of Yoshida sauce (in Cambodia no Yoshida sauce)
2 green onions chopped for garnish
1 cup of bean sprouts for garnish
1/2 t of black pepper or less up to you
3 T of oil for stir fry
Mix soy sauce, thick soy, and yoshida in a bowl set aside

In a big pot boil 6 cups of water, when it is boilng add noodle cook to soften for about 1 to 2 minutes (the noodle is fresh but it has been in the refrigerator for too long so you need to soften the noodle before stir fry) drain under cold water and try to break it apart sake the water off and set aside until time to cook.

In a hot wok add garlic stir fry until brown
Add meat or shrimps stir fry until no longer pink
Add noodle stir fry until hot
Add sauce stir fry quickly until the noodle is hot and the meat is done
Add green onion, bean sprout mix it well and turn the heat off.
Sprinkle with black pepper

Serve hot with chili sauce and lime juice.

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