How to make Mee Ketang (Cambodian style chow fun noodles) មីកាតាំង

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs, while spaghetti is more economical.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce offers a similar flavor with fewer calories.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a unique flavor, while canola is budget-friendly.

bean sprouts

🥗Healthier: shredded cabbage

💰Cheaper: mushrooms

Cabbage is low-calorie and mushrooms are often less expensive.

Soak rice noodles in warm water until softened, about 20 minutes.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add minced garlic and chopped onion; sauté until fragrant, about 2-3 minutes.

Stir in sliced carrots and bell pepper; cook until slightly tender, about 3-4 minutes.

Add softened rice noodles to the skillet, tossing to combine with vegetables.

Pour in soy sauce and oyster sauce; mix well to coat noodles evenly.

Sprinkle in sugar and black pepper; stir-fry for an additional 2-3 minutes.

Add bean sprouts and chopped green onions; toss gently to combine.

Remove from heat and garnish with fresh cilantro and lime wedges.

Serve hot, allowing diners to squeeze lime juice over their noodles.

Cooking Techniques

Spice Level: