The smoky smell of a hot wok on a Phnom Penh street corner is a memory you never forget. This “Lort Cha” is the ultimate comfort. Share this with a noodle lover!
- Ingredients:
- 500g (1.1 lbs) Silver needle noodles (or thick rice noodles) 🍜
- 200g (7 oz) Beef or Shrimp 🦐
- 2 cups (150g) Bean sprouts 🌱
- 3 stalks Chinese broccoli (Gai Lan), chopped 🥬
- 2 Large eggs 🍳
- 3 cloves Garlic, minced 🧄
- 2 tbsp (30ml) Oyster sauce 🦪
- 1 tbsp (15ml) Dark soy sauce 🌑
- 1 tsp (5g) Sugar 🍭
- 1 bunch Chives, cut long 🎋
- Step-by-Step Instructions:
- Heat a wok until it is smoking hot with 2 tablespoons of oil.
- Throw in the minced garlic and stir until it turns golden.
- Add your protein and sear until the edges are crispy and brown.
- Toss in the silver needle noodles and Chinese broccoli.
- Pour the dark soy sauce, oyster sauce, and sugar over the noodles.
- Stir-fry fast on high heat; the noodles should look glossy and dark brown.
- Push everything to one side of the wok and crack the eggs into the space.
- Scramble the eggs slightly, then fold them into the noodles.
- Add the bean sprouts and chives last so they stay crunchy.
- Toss for 30 more seconds until the sprouts just soften.
- Secret Tip: Use a high-heat wok to get “Wok Hei” (breath of the wok). That slightly charred, smoky smell is what makes it authentic street food!