Cambodian Style Chow Fun

Cambodian Style Chow Fun | Mee Ka-Tang

Cambodian Style Chow Fun | Mee Ka-Tang

Known in Cambodian as មីកាតាំង (Mee Ka-tang) it is one of my favorite noodle dish. OMG, my mouth still watering even though I just had a big plate. 😀 I don’t want to kill my appetite by making another one right away so I’m just going let my cravings ride for awhile LOL.

I have made Mee Katang many times but with dried wide noodles. The taste was good until I got my hands on the fresh noodles yesterday (only 99 cent for a packet serves 2-3 people). It was G-O-O-D to the power of 10!!! :mrgreen: I’ve also made this with seafood, chicken and pork in the past and I think that they are unique and equally delicious. Some people like their Mee Katang wet while other like it dry. I like mine in between. :)

While you can cook everything in one pan, I find that cooking it separately is much better in that you can control how wet and dry you want your Mee Katang to be. I also like to add extra Chinese broccoli just because it’s one of my favorite vegetable. I did not do exact measurement so what I am listing here are estimates and should be serve as a guide. Adjust the amount according to your taste.

Mee Ka-Tang Ingredients

Mee Ka-Tang Ingredients

Ingredients
1 tray fresh wide rice noodle (or dried)
choice of meat (chicken, beef, pork or seafood)
2 eggs
6-7 stalks of Chinese broccoli aka gai lan, cut into 1 1/2 inch pieces
1 small carrot, sliced
4-5 garlic, minced
½ cup of chicken stock
2 tablespoons tapioca starch
3 tablespoons maggi seasoning
2 tablespoons sugar
3 tablespoons oyster sauce

Method:
Start off by scrambling the two eggs and set aside.

Scramble Eggs

Take about 2 tablespoons of maggi seasoning and coat the fresh noodle. If using dried noodles first soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again, then coat with maggi seasoning.

Wide Rice Noodle

Toss your choice of meat with 1 tablespoon tapioca starch and 1 tablespoon maggi seasoning. Marinade with 5-10 minutes.

Fry the noodle in a non-stick pan (add oil if necessary) until golden brown. Remove it and keep warm.

Saute garlic in oil over medium heat until fragrant. Add the meat and saute until cooked. Add 1/4 cups chicken stock. When stock starts to boil, add carrots, Chinese broccoli and season with oyster sauce and sugar. Stir well and let cook a bit longer. Mix remaining tapioca flour separately with the remaining 1/4 cup chicken stock, then stir in with the meat & Chinese broccoli until it thickens. Taste and adjust accordingly.

To serve, spoon the gravy over the noodles and top with scramble eggs.

Note: If you prefer a more wet gravy, add more chicken stock.

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