Lort Cha (Cambodian Pin Noodles) Stir Fry

 

This is a classic dish that I would consider a top (5) in Cambodian cuisine. The simple nature of this dish is captures the essence of Cambodia through its economical and hassle free components but most importantly there is more than what meets the eye. You can make this dish (saltier, sweeter, spicier) dependent on the flavor that you’d like.

These Cambodian pin noodles are a classic in Cambodian cuisine street food.

I enjoy this dish because of the fun noodle shapes that are tender but holds firm when stir frying it with an assortment of proteins, veggies, and aromatics.

Today, I will be showing you my way on how you can achieve this Cambodian classic at home.

All you need is very simple ingredients. The star is definitely the “Lort” which is a pin noodle shaped rice noodle made of rice flour and water.

What makes this dish extra special is when you cook it correctly and there is a nice harmonious flavor profile and slight char to the noodles.

The main ingredients that go into this dish are about (6) components. The “Lort” pin rice noodles, aromatics like garlic and green onion, followed by a protein, and vegetables like beansprouts and “Kat Na”. Kat Na, is “Gai Lan” which is a Chinese Kale similar to the textures of bok choy and spinach but a bit more firm.

You can see I lay out the ingredients below for you to see the noodles that are seasoned and the other components that go into the dish like (garlic, beansprouts, green onion, and protein).

If you never had this dish, I highly recommend you try it. It is a nice way to understand the Cambodian noodle scene a bit more and to acquire new flavors you may be familiar with or unfamiliar with. Either way it is a delicious bite.

This dish is typically served throughout the day so there is no specific time that it is served. It is best served piping hot out of the wok or pan and topped with a golden fried egg.

Traditionally, you can pair this with a sweet and sour fish sauce dip to make it more tangy, sweet, salty, and you can add hot chili sauce to make it more spicy too.

The term “Lort” is the describing the type of rice noodle and the term “Cha” means stir fry. When you put it together it means “Stir Fried Pin Noodles”

 

Lot Cha (Cambodian Pin Noodle) Stir Fry

Lot Cha (Cambodian Pin Noodle) Stir Fry
Yield: 3-4
Author:
Prep time: 30 MinCook time: 15 MinInactive time: 5 MinTotal time: 50 Min
This is a classic Cambodian dish that is so flavorful and fun to eat. It is distinguished by the pin noodle shaped rice noodles. Stir fried quickly with various proteins and vegetables.

Ingredients

Stir Fry Ingredients
  • 1 Pack Pin Rice Noodles
  • 1 tbsp dark soy sauce to season noodles
  • 6 oz gai lan chopped
  • 1/2 cup bean sprouts
  • 6 oz protein of choice (beef, chicken, shrimp)
  • 1/2 tbsp baking soda (to velvet protein)
  • 4 minced garlic cloves
Sauce Ingredients
  • 1 tbsp dark soy sauce
  • 1/2 tbsp fish sauce
  • 1 tbsp sweetener of choice (to taste)
  • salt and pepper to taste
  • 1/2 tbsp seasoning sauce (to taste)
  • 1/2 tbsp oyster sauce (optional)

Instructions

  1. I like to prepare my pin noodles by flash cooking them in boiling hot water for 1-2 minutes before straining them and setting aside. This helps loosen the noodles before cooking.
  2. Once the noodles are drained, I like to season them with dark soy sauce. This step is optional. I like to use about 1 tablespoon to taste.
  3. This is optional, but recommended if using lean cuts of protein. The technique of "velveting" breaks down the proteins to make it more tender. I like velveting my protein if it is too lean. Chuck beef is used for this dish which tends to be more lean. After coating it in some baking soda for 30 minutes with some salt it will be nice and tender once cooked.
  4. For our veggies, mince your garlic fine and set aside. For the Gai Lan which is called "Kat Na" in Khmer and Thai I like to cut the stems semi thin and keep the leafy parts a bit thicker because it will wilt.
  5. To assemble, add oil, any neutral oil will work. If you are more health conscious use avocado oil or olive oil about 1 tbsp.
  6. Add garlic to oil and once it is aromatic add the beef and stir fry until par cooked.
  7. Add noodles, (here is where you should move quickly) stir fry the noodles and add in your sauce mixture for the noodles. I recommend pre-mixing the sauce so it's even faster. Once the sauce is in, stir fry quickly and add in your veggies.
  8. Allow the noodles to char and remove.
  9. This is optional, but I like to add a fried egg on top and garnish with fried garlic.
  10. Traditionally, you can serve this with a side of sweet fish sauce to add more flavor but the stir fry itself should be flavorful enough.

Recommended Products:

Dark Sweet Soy Sauce

Nutrition Facts

Calories

216.84

Fat

2 g

Sat. Fat

0.25 g

Carbs

11.94 g

Fiber

3.69 g

Net carbs

5.78 g

Sugar

2.48 g

Protein

48.01 g

Sodium

2201.68 mg

Cholesterol

0 mg
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Entree, NoodlesPeter Duongnoodle, hack, easy, rice noodle