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!!! 
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
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.
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.
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.
I love mee ka tang. Thanks so much for sharing the recipe. You’re an angel.
I have been looking for this recipe since I started eating at the only Khmer restaurant in Tacoma, Wa. They have the best Mee Katang and I tried to recreate this in the past with without success. Last night I tried your recipe and its taste exactly how they make it. Thank you so much. I am so glad you are on the internet sharing the wonderful khmer recipes. People in the US need to discover that Thailand is not the only Southeast asian country that has very good food. Once again, Thank you!!!!
I’m so happy to hear that my recipe worked out for you.
I love Cambodian Style Chow Fun and you wouldn’t believe how many attempts I’ve tried before ‘perfecting’ (at least to me) this dish. And now I get to share it everybody.
omg, i have to say I FREAKEN LOVE love love YOUR WEBSITE! i search all over the internet to find new recipes to cook,New ASIAN recipes.And it’s so nice to find a big foodie that loves food as much as i do and your Khmer. one question tho, whats is maggi seasoning?
Chan,
Welcome to my site and I’m glad to hear that you love what you see.
As for Maggi seasoning it’s similar to soy sauce but with additional flavoring. The bottle is black/dark just like the regular soy sauce and the label is a very bright yellow with the label Maggi Seasoning. Check it out in the soy sauce isle the next time you at the Asian grocery store. I grew up calling it “tuk si-ew” in Khmer and it’s the only “tuk si-ew” my Mother use. However, now when I cook I only use to flavor certain dishes and leave the real soy sauce (which has soy as the ingredients) to add to stir-fries and soups.
ohhhhh so it’s just tuk sa ew. i see, i thought it was something totally different. Kool beans! ima try this recipe out later on.i’m making dry lemon grass cha today ima make it with out the pa hok. hope it comes out good. thanks for sharing your recipes with the world. i’m gonna be a regular on here!
I tried this yesterday, and it was good. I can make mee-katang now. Thank you!!
you are the best!!! i’m so trying this recipe!!!!!! I love mee-katang!!!!!!!!
wow…every one of your recipes is onpoint. I grew up in Lowell, MA and cambodian cuisine was a staple for me. These recipes remind me of home so much..Thank YOU…
p.s You deserve your own food network show….really mean that..
Chaz,
LOL, thank you for your compliments. At the moment I’m just focusing on sharing Cambodian food & recipes so that others, especially those that don’t have easy access to Cambodian restaurant or their parents’ home, can enjoy the taste in the comfort of their home.
Finally I found the recipe for this, I YouTube chow fun because I don’t know what me ka thang called in American so I was assuming that it was called chow fun lol…by the way, can I used the noodle that’s not dried??? There’s athis packed of noodle that sold in store and all we have to do just sliced it ourself and I’m not quite sure if that’s the right noodle for me ka thang…
Emily,
Actually, from what I know this is the Cambodian take on the Chinese Chow Fun. If you have access to fresh rice noodles, definitely use it. Nothing beats the taste of fresh rice noodles. Make sure there it’s “rice noodles” though.
I wonder if you have the recipe for ka-thiev phnom penh
Emily,
A shortcut version of Phnom Penh Style Noodle is in my recipe collection already.
Hey! This is one of my fav dishes
is there anyway you can post a youtube tutorial on how to cut the chinese broccoli? I always have a hard time cutting them lol Thank you so much!!
Somally,
One of these day I might put up a video for the entire process. But for now, to cut the Chinese broccoli I usually remove dead or wilted leaves and then cut it into 1 inch pieces at a diagonal. Then if the stem is thick, I would slit it in half. Hope this information is helpful.
Hi Khatiya,
Can you tell me what maggie seasoning is?
thank you,
Angela,
If you look at my ingredients picture you will see on the left side a bottle with a yellow label. It’s in the soy sauce section but it’s more of a flavoring sauce than a soy sauce alone. The label says “Golden Mountain” or sometime “Maggie Seasoning”.
OMG, I have always called that soy sauce. I’m glad I have it at home. Thanks!
Angela,
I know in my Cambodian household we refer to that as soy sauce when the label says it’s “seasoning sauce” and if you look at the ingredients closely there is more to that than the other bottle which is labeled as “soy sauce”.