Kuy Teav Cha
(Cambodian Stir-Fried Noodles)
Kuy Teav Cha (Cambodian
Stir-Fried Noodles)
Recipe by Deana Saukam
Kuy Teav Cha (Cambodian stir-fried noodles) is a popular street food meal and snack. It’s simple, quick, and easy to make. My recipe is inspired by my mother’s version that I grew up eating almost every weekend as a child. It makes for a comforting meal at home and is also a crowd favorite at dinner parties.
Kuy Teav Cha (Cambodian stir-fried noodles) is a popular street food meal and snack. It’s simple, quick, and easy to make. My recipe is inspired by my mother’s version that I grew up eating almost every weekend as a child. It makes for a comforting meal at home and is also a crowd favorite at dinner parties.
- Prep Time45 min
- Cook Time15 min
- Total Time1 hr
- Serving Size2
INGREDIENTS
For the Noodles:
- 7 ounces dry flat rice noodles (rice stick noodles, linguine sized), soaked in warm water for at least 30 minutes
- ½ pound ground pork or chicken (can also use shrimp if you prefer)
- 4 garlic cloves, minced
- 3 tablespoons canola oil
- 1 cup bean sprouts
- 1 cup garlic chives (use garlic chive buds if you can find them!), sliced into 1-inch pieces
- 3 green onions, sliced into 1-inch pieces
- Bird’s eye chilies, chopped (include if you like it spicy, omit if you prefer less heat)
- Stir-Fry Sauce (recipe below)
STIR-FRY SAUCE (IN A SMALL BOWL, MIX EVERYTHING TOGETHER AND SET ASIDE):
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 1-2 tablespoons light brown sugar or palm sugar (can adjust sweetness based on preference)
- 2 tablespoons dark soy sauce
- 1 lime, juiced
- 1 dash of rice wine vinegar
FOR SERVING:
- Lime wedges
- Sambal
- Crushed peanuts
- Sweet Fish Sauce (Tuk Trey P’aim) – optional. See recipe below.
SWEET FISH SAUCE (TUK TREY P’AIM):
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 2 tablespoons lime juice or vinegar
- 3 tablespoons water
- 1 garlic clove, minced
PREPARATION
1
In a large non-stick pan or wok over medium-high heat, warm the canola oil. Add minced garlic and stir fry until golden brown, about one minute. Add meat and cook until the meat is almost done.
2
Drain the rice noodles from the water and add the noodles to the garlic in the frying pan or wok. Stir-fry until tender, adding the stir-fry sauce in increments to the meat and noodles (add sauce depending on preference, it’s totally ok to have unused sauce). Add a little bit of water to the noodles while cooking, if the noodles are not soft enough.
3
When the noodles are almost done, add bean sprouts, green onions, and garlic chive buds. Stir-fry until everything is hot. Remove from heat.
4
Serve with lime wedges, sambal, and crushed peanuts. If desired, top with sweet fish sauce (see recipe above). Enjoy!
- Prep Time45 min
- Cook Time15 min
- Total Time1 hr
- Yield2
Ingredients
For the Noodles:
- 7 ounces dry flat rice noodles (rice stick noodles, linguine sized), soaked in warm water for at least 30 minutes
- ½ pound ground pork or chicken (can also use shrimp if you prefer)
- 4 garlic cloves, minced
- 3 tablespoons canola oil
- 1 cup bean sprouts
- 1 cup garlic chives (use garlic chive buds if you can find them!), sliced into 1-inch pieces
- 3 green onions, sliced into 1-inch pieces
- Bird’s eye chilies, chopped (include if you like it spicy, omit if you prefer less heat)
- Stir-Fry Sauce (recipe below)
For the Stir-Fry Sauce (In a small bowl, mix everything together and set aside):
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 1-2 tablespoons light brown sugar or palm sugar (can adjust sweetness based on preference)
- 2 tablespoons dark soy sauce
- 1 lime, juiced
- 1 dash of rice wine vinegar
For Serving:
- Lime wedges
- Sambal
- Crushed peanuts
- Sweet Fish Sauce (Tuk Trey P’aim) – optional. See recipe below.
Sweet Fish Sauce (Tuk Trey P’aim):
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 2 tablespoons lime juice or vinegar
- 3 tablespoons water
- 1 garlic clove, minced
Preparation
1
In a large non-stick pan or wok over medium-high heat, warm the canola oil. Add minced garlic and stir fry until golden brown, about one minute. Add meat and cook until the meat is almost done.
2
Drain the rice noodles from the water and add the noodles to the garlic in the frying pan or wok. Stir-fry until tender, adding the stir-fry sauce in increments to the meat and noodles (add sauce depending on preference, it’s totally ok to have unused sauce). Add a little bit of water to the noodles while cooking, if the noodles are not soft enough.
3
Drain the rice noodles from the water and add the noodles to the garlic in the frying pan or wok. Stir-fry until tender, adding the stir-fry sauce in increments to the meat and noodles (add sauce depending on preference, it’s totally ok to have unused sauce). Add a little bit of water to the noodles while cooking, if the noodles are not soft enough.
4
Serve with lime wedges, sambal, and crushed peanuts. If desired, top with sweet fish sauce (see recipe above). Enjoy!
