Seafood Stir-Fried Noodles with an Authentic Khmer Twist
Authentic Khmer Seafood Stir-Fry with the soul of Khun Sauces
Few dishes capture the vibrant essence of Cambodia's street food culture as effectively as Mee Cha, a delectable stir-fried noodle dish cooked at high temperatures and served fresh from roadside stalls and local markets. The harmonious combination of smoky noodles, fresh vegetables, seafood, and bold seasonings makes it a favored option for lunch, dinner, or even a late-night snack.
This particular variant, known as Mee Cha Kroeung Samot or Cambodian Seafood Stir-Fried Noodles, is made even more accessible through the use of Khun Sauce. By simplifying the process and eliminating the need to prepare multiple seasonings from scratch, Khun Sauce enables you to recreate the rich, savory flavors typical of Khmer street food in mere minutes.
Ingredients
- Carrots100g
- Chinese Broccoli100g
- Yellow Egg Noodles200g
- Fresh Prawn200g
- Egg1 pc
- Khun's Marinated Sauce1.5 tbsp
- Chili Sauce0.5 tbsp
1. Ingredients Prep
Begin by frying your egg in high heat oil until the edges are golden and crispy. Then, set it aside. Blanch your noodles, carrots, and Chinese Broccoli (Khana) in boiling water for 30 seconds to ensure they remain vibrant and perfectly cooked during the fast stir-fry.
2. Flavor in the making
Sauté garlic until it turns a light gold. This is the moment to add your Khun Marinated Sauce and any chilli sauce. Let the sauce sizzle and caramelize slightly in the oil; this removes any raw edge and creates a deep, smoky aroma.
3. The Final Toss
Add your fresh shrimp. Once they turn pink, toss in the blanched noodles and vegetables. Turn the heat to its highest setting and toss vigorously for 2 minutes. The noodles should soak up the gloss of the sauce until they are perfectly bronze.
Transfer the noodles to a serving plate and top with the fried egg.
For extra spice, serve with additional chili sauce or paste on the side.
Recipe Notes
Vegetable Options
While carrots and Chinese broccoli are traditional favorites, you can also enjoy cabbage, bok choy, bean sprouts, or bell peppers as great alternatives.
Seafood Alternatives
If shrimp isn’t your preference, consider using squid, sliced fish, mixed seafood, or chicken as tasty substitutes.
Noodle Choice
Fresh yellow egg noodles deliver a classic texture, but you can opt for fresh wheat noodles or even rice noodles based on your liking.
Meet the Khun Sauce Collection
Authentic Cambodian cuisine is rooted in bold, balanced flavors, and the Khun Sauce Collection makes it more accessible than ever to recreate your favorite Khmer dishes at home. Drawing inspiration from traditional Cambodian recipes, these ready-to-use sauces allow you to prepare delicious meals with minimal time and fewer ingredients.
The collection features three versatile varieties:
- Khun Marinade Sauce: A convenient all-purpose marinade that effortlessly brings authentic Khmer flavor to grilled, roasted, or pan-fried meats with minimal effort.
- Khun Papaya Salad Sauce – Fermented Fish Sauce (Prahok): A rich and savory sauce infused with the deep flavor of fermented fish, ideal for papaya salad, stir-fries, fried rice, and noodle dishes.
- Khun Papaya Salad Sauce – Shrimp Paste Sauce: A flavorful, shrimp-based sauce that imparts a bold umami taste to papaya salad, dipping sauces, stir-fries, and other beloved Cambodian dishes.
For today's Mee Cha Kroeung Samot, we’ll be using the Khun Papaya Salad Sauce – Fermented Fish Sauce (Prahok) to create a rich and savory base for the noodles, adding a touch of chili for an extra kick.
Discover the full Khun Sauce Collection and other authentic Cambodian pantry essentials at Food KH.
