Top 4 Best Fried Noodles In Cambodia

Lort Cha (Cambodian Stir-Fried Pin Noodles)

Lort Cha is a quick and satisfying dish that can be enjoyed for breakfast, lunch, or dinner. Its savory and slightly sweet flavor is the combination of soy sauce, oyster sauce, and fish sauce adds depth and umami to the dish. The garlic and green onions provide additional aromatics and freshness. It is often served as a main course and can be enjoyed alone or accompanied by other Cambodian dishes. 

Main ingredients: rice pin noodles, eggs, oyster sauce, fish sauce, dark soy sauce, sugar, cornstarch (optional), garlic, green onion, sliced pork tenderloin (optional), and vegetables.

Lort Cha

How To Cook

1. Add the dark soy sauce, palm sugar, and fish sauce and stir until thoroughly blended.
2. Slice the chives, scallions, chopped garlic, and bean sprouts into small pieces before blanching.
3. In a frying pan, heat vegetable or soybean oil and fry the garlic until you can smell the fragrance.
4. Add the noodles with the sauce combination and fry the noodles.
5. Sauté for a further minute after adding the bean sprouts, scallions, or chives.
6. Add the fried eggs with fried noodles and enjoy it.

Best Places To Eat

Lort cha is a beloved street food in Cambodia, commonly found in food stalls and markets. You can find this enticing street food at these addresses:

• Sok Leng Lort Cha: 18 Preah Ang Makhak Vann St. (178), Phnom Penh (+855 12 453 183)
• Khmer Noodles Restaurant: 2 Samdach Phuong St. (264), Phnom Penh (+855 16 808 077)
• Boat Noodles Restaurant: Sothearos Blvd, Phnom Penh Center Phnom Penh (+855 12 774 287)

Kuy Teav Cha (Cambodian Dry Noodles)

Kuy Teav Cha preferably is a classic street meal from Cambodia that is well-liked. In contrast to traditional Kuy Teav, this cuisine is much easier to prepare and most often consumed as dry stir-fried noodles. One interesting note is that the recipes and variations may differ between regions or households in Cambodia.

Main ingredients: rice noodles, sliced pork or beef (sometimes substituted with chicken or seafood), garlic, shallots, soy sauce, fish sauce, bean sprouts, green onions (scallions), cilantro, lime wedges, fried garlic (optional, for garnish), chili sauce (optional, for serving).

Kuy Teav Cha

How To Cook

1. Warm the canola oil in a large nonstick skillet or wok over medium-high heat. Add the minced garlic and stir-fry for approximately a minute or until turning golden brown. 
2. Meat should be added and cooked until nearly done.
3. After removing the rice noodles from the water, put the garlic in the frying pan or wok. Stir-fry the beef and noodles until soft, adding additional stir-fry sauce as desired (any extra sauce is wonderful).  
4. Serve with crushed peanuts, sambal, and lime wedges. Add some sweet fish sauce on top if you want.

Tip: If the noodles aren't soft enough, add a little water to them while frying.

Best Places To Eat

• Own Kuy Teav: Prey Sa, Phnom Penh (+855 93 773 713)
• Chet Kuy Teav Vanda (183): Street 183, Phnom Penh (+855 93 717 873)
• Tich Hout Kuy Teav Bak Touk: Borey Piphob Thmey Garden #2, St 11, Phnom Penh (+855 69 226 882)

Cha Mi Suor (Stir-fried Vermicelli Noodles)

Cha Mi Suor is a beloved Khmer meal that is frequently consumed on special occasions. It is the vermicelli noodles prepared in a stir-fry with pork, wood ear mushrooms, and tofu skin. 

Main ingredients: mung bean vermicelli noodles, pork, tofu sheets, mushrooms, garlic, scallion, sugar, black pepper, soy sauce, fish sauce, oyster sauce, and vegetable oil.

Cha Mi Suor

How To Cook

1. If you aren't using ground pork, slice the pork very thinly and chop the garlic and scallions. Set the items aside.
2. The sauce is prepared by combining the chicken seasoning powder, salt, black pepper, sugar, oyster sauce, and soy sauce in a bowl.
3. Using kitchen shears, cut the soaking noodles into smaller pieces before setting them aside to boil.
4. Garlic should be aromatic after two to three minutes in oil. To prevent burning, stir often. After adding the tofu shells, mushrooms, and sauce combination, stir-fry for 3–4 minutes before adding the pork and continuing to cook for another 5–7 minutes.
5. When the noodles are completely cooked, add the soaked noodles to the water.
6. Stir-fry the noodles for 6 to 8 minutes or until they are thoroughly covered and cooked in the sauce.
7. Turn off the heat after thoroughly stirring in the garnish of finely sliced scallions.

Best Places To Eat

• Khmer Noodle Soup: #20 Samdach Louis Em St. (282), Phnom Penh (+855 17 447 333)
• Tasty Noodi 68: HW76+3QW, Czech Repulic Blvd (169), Phnom Penh (+855 70 309 897)
• Uncle Fu Restaurant: 180 street 294 BKK 1 Phnom Penh (+855 10 319 311)

Mee Kola (Rice Noodles)

In Cambodia, rice noodles are commonly known as “Mee Kola” or “Mi Kola”, which is influenced by the Kula people from the Northwest of the country. Rice noodles are typically made from rice flour and water, resulting in a smooth and slightly chewy texture.

Main ingredients: green papaya, cucumber, carrot, lime, white rice vinegar, sugar, fish sauce, garlic, shallots, chilly, eggs, shrimp, bean sprouts, basil, mint, noodles, soy sauce, peanut.

Mee Kola

How To Cook

1. Prepare pickled green papaya and the sauce of garlic cloves, red onion sprigs, and peppers with fish sauce. Boil the sauce with lower heat and add the lemon juice.
2. Boil eggs, blanch bean sprouts, and set aside. Then, wash and drain the herb combination.
3. When the noodles are barely done, stop boiling them and remove them from the fire. The noodles should be drained in a strainer and rinsed with cold water to prevent sticking.
4. Place the noodles in the center of a big bowl and top with some herbs, dried shrimp as desired, and peanuts as desired. Around the bowl of noodles, place cooked eggs, pickled papaya, bean sprouts, cucumber, shredded carrots, and herbs. 
5. Enjoy the dish with a teaspoon and the sauce.

Best Places To Eat

• Pho Cali TK: 94, St 566, Sangkat Beoung Kok 2 Phnom Penh (+855 70 558 855)
• Noodles 33: 133 Oknha Ouk Lonn St. (148), Phnom Penh (+855 10 449 843)
• Mekola: 9V46+V2Q, Wat Bo Rd, Krong Siem Reap (+855 95 775 550)

These are just a few examples of popular fried noodle dishes in Cambodian cuisine. The noodles used in these dishes are typically wide rice noodles, similar to the ones used in Pad Thai. The flavors vary slightly depending on the region and personal preferences, but they are generally savory, fragrant, and satisfying. When ordering or preparing fried noodles, you can customize the ingredients and seasonings to suit your taste preferences.

Let’s discover the appealing Cambodian cuisine with many interesting food tours with BestPrice Travel.

(Image Source: Internet)