Recipe
Lort Cha (recipe)
Short rice pin noodles stir-fried with marinated pork, cabbage and bean sprouts in a soy and oyster sauce.
This recipe for lort cha (លតឆា), stir-fried rice pin noodles with pork, cabbage and egg, comes from the cooking site What To Cook Today.[1] Lort cha is a Cambodian Chinese street dish of short, fat rice noodles, stir-fried and served with a fried egg.[2][3] In Khmer, lort names the short noodles and cha means to stir-fry.[4]
This version uses Vietnamese bánh bột lọc rice pin noodles and pork tenderloin. Beef, chicken or no meat may be used instead, and yu choy, Chinese broccoli, broccolini or bok choy may replace the cabbage.[1]
Ingredients
- 800 g rice pin noodles
- 0.5 tbsp soy sauce
- 0.5 tbsp dark soy sauce
- 8 oz pork tenderloin, thinly sliced
- 0.67 cup hot water, divided
- 2 large eggs
- 3 tbsp cooking oil
- 1 tsp cornstarch
- 1 tbsp oyster sauce, for the marinade
- 1 tbsp fish sauce, for the marinade
- 2 cloves garlic, finely minced
- 4 stalks green onion
- 2 cups sliced cabbage
- 2 cups fresh bean sprouts
- 2 tbsp oyster sauce, for the sauce
- 1 tbsp dark soy sauce, for the sauce
- 1 tbsp fish sauce, for the sauce
- 1 tsp sugar
Method
- Warm the noodles in the microwave or blanch them about 30 seconds, separate them and toss them with the soy sauces.
- Mix the marinade seasonings and marinate the pork at room temperature about 15 minutes.
- Heat the wok, cook the pork in oil and lift it out when done.
- Scrape the wok clean, then stir-fry the garlic with the white parts of the green onion about 30 seconds.
- Add the cabbage, stir-fry about one minute and splash in hot water.
- Push the vegetables aside, crack in the eggs, leave them about 30 seconds, then break the yolks and stir-fry them.
- Add the noodles, the remaining seasonings and the cooked pork and toss until coated.
- Turn off the heat, add the bean sprouts and green onion tops and stir so the sprouts stay crunchy.
- Serve immediately.