Lort Cha (Cambodian Pork and Pin Noodles)

INGREDIENTS:
800 gr short rice noodle (banh bot loc) or known as rice pin noodles
8 oz pork tenderloin thinly sliced
2/3 cups hot water divided
2 large eggs
3 Tbsp cooking oil

MARINATE FOR MEAT:
1 tsp cornstarch
1 Tbsp oyster sauce
1 Tbsp fish sauce

AROMATICS:
2 cloves garlic finely minced
4 stalks green onion separate the white and green part

VEGETABLES:
2 cups sliced cabbage
2 cups fresh bean sprouts

SEASONINGS:
2 Tbsp oyster sauce
1 Tbsp dark soy sauce
1 Tbsp fish sauce
1 tsp sugar

MARINATE PORK AND GET THINGS READY:
Place the pork slices in a mixing bowl. Add the marinade ingredients and mix with your clean hands. Cover and marinate at room temperature for about 15 minutes while you prepare other things.

Mix all the seasonings ingredients together in a bowl and set aside. Preheat a large wok or skillet that has a lid over high heat.

Separate the green onions into green and white part. Cut them into 3-inch pieces. Set aside.

COOK THE PORK FIRST:
When the wok/skillet is really hot. Add 1 Tbsp of cooking oil. Swirl the wok/skillet to make sure it covers the sides of the wok/skillet. Add the pork slices and let them cook undisturbed for about 1 minute and then flip to the other side and let them cook for another minute. Cook until you no longer see pink color and the pork is cooked through. Dish out to a plate.

COOK THE VEGGIES NEXT:
Scrape the bottom of the wok/skillet to remove anything that got stuck on the wok/skillet. Add another 1 Tbsp of oil. Add the garlic and the white part of green onion and stir fry for about 30 seconds.

Add the cabbage and stir fry to mix everything. Add about 1/3 cup of hot water. It will sizzle. Close the lid. We are going to steam the cabbage for a bit to soften them. Uncover after about 1 minute. Continue to stir fry until most liquid has evaporated.

Push the cabbage to the sides of the wok/skillet. Crack 2 eggs on the middle of the wok/skillet. Let them cook undisturbed for about 30 seconds and then scramble the yolks and continue to stir fry.

ADD NOODLES:
Add the short rice noodles followed by seasonings. Stir to make sure the sauce coats the noodles. The noodles may still hard and stick together, no worries. Once the noodles has started to pick up the color from the seasonings, drizzle in another 1/3 cup hot water. Cover with the lid for about 1 minute. This will soften the noodles.

Uncover the lid. Add the pork slices back followed by bean sprouts and green parts of the green onion. Turn off the heat and continue to stir fry to mix everything over residual heat. The bean sprouts are still crunchy but don’t taste raw anymore.
Serve immediately.

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