Mee char sach chrouk pakon.
( Stir fry egg-noodles with pork and shrimp).
There are so many so ways to cook noodle but this Khmer Krom fry egg noodle recipe is delicious. My family favorite recipe for party and for food offering when we go to Watt (Pagoda).
- Ingredients :
- 1 Tablespoon fish sauce
- 1 Tablespoon
- 1 Tablespoon oyster sauce
- 1 Tablespoon sugar
- ¼ Teaspoon salt
- ¼ Teaspoon black pepper
- 3 Tablespoons vegetable oil
- 2 Eggs, beaten
- 2 Cloves garlic, minced
- 1 Yellow onion, chopped
- ½ lb Lean pork meat, sliced thin
- 1 Carrot, peeled and julienne
- 1 Chayote squash , peeled, seeded and julienne
- 1 Stalk celery, chopped
- ½ lb Shrimp, peeled and de-veins
- 4 Cups cooked egg noodle
- 2 Stalks green onion, chopped
- Procedures :
In a small bowl, mix fish sauce with soy sauce, oyster sauce, sugar, salt and black pepper together, mix well and set a side.
Heat up a large non stick skillet or wok.
When skillet is hot, add 1 tablespoon oil, pour and spreads eggs evenly (like omelet)over hot skillet. Folded eggs when it cooked and put it in a plate, cut fried egg in long thin strips and set a side.
Using the same skillet, add remaining 2 tablespoons vegetable oil, garlic, onion and pork meat, stirs till meat tender. Add carrot, chayote squash, celery and shrimp, stirs till shrimp turns darker color pink.
Add cooked noodle, stirs till noodle hot, add egg, stirs well.
Seasoning with prepared sauce, stirs well, add green onion, stirs well.
Copyright by Mylinh Nakry.