Fried Rice Noodles
Recipe type: Side
Fried Rice Noodles is a Cambodian food recipe with meat, eggs and green onions.
- ½ lb. narrow rice noodles
- 3 to 4 tbsp. fish sauce
- 6 tbsp. granulated sugar
- 6 tbsp. white vinegar
- 1 tbsp. ketchup (optional)
- ½ lb. chicken, pork, or shrimp, or a combination
- ⅓ c. vegetable oil
- 2 to 3 cloves garlic, finely chopped
- 2 eggs
- 4 green onions, sliced
- 12 oz. fresh bean sprouts (4¾ c.)
- ¾ c. ground roasted peanuts
- red pepper flakes
- lime wedges
- Soften noodles by soaking in water, following directions on package. Drain noodles in a colander. They should be bendable and soft.
- In a small bowl, mix fish sauce, sugar, vinegar, and ketchup (optional). Set aside.
- Cut the chicken or pork into pieces about ⅛-inch thick and 1 to 2 inches long. If using shrimp, cut out the black vein along the back of the shrimp.* Leave the tails on the shrimp.
- Heat a wok or large skillet. Add the oil. Using both hands and hot pads or mitts, carefully tilt the wok so that the oil covers the inside.
- Add garlic and stir-fry until golden—be careful, it can burn in no time.
- Add the chicken or pork and stir-fry briefly until pink color is gone. If using shrimp, stir-fry only until they turn pink.
- Meanwhile, in a small bowl, beat eggs with a fork. Pour eggs into meat mixture in wok and stir lightly to scramble.
- Add fish sauce mixture and continue stirring.
- Add the softened noodles. Using a spoon in each hand, toss the noodles lightly to mix in the meat, garlic, and eggs.
- Add the green onions and ⅔ of the bean sprouts. Cook, tossing mixture gently, until sprouts are tender but still crisp. Turn onto a large warmed platter. Garnish with the rest of the bean sprouts, ground peanuts, pepper and limes.