Lao Fried Noodles with Pork and Scallions (Khua Mee)
Laos’s pork-studded rice noodle stir-fry is a smoky, savory-sweet flavor bomb with distinctive smoky, caramelized sugar flavor.
- Makes4 servings
- Cook Time35 minutes
- 7
According to James Syhabout, Thai-Lao award-winning chef and author of “Hawker Fare,” the rice noodle dish called khua mee is to Laos what pad Thai is to Thailand. There are similarities between the two stir-fries, but khua mee gets a distinctive flavor and aroma from a decent measure of sugar that is cooked until it caramelizes to an amber hue and takes on smoky, bittersweet notes. We use a trio of umami-rich sauces—fish, soy and oyster—to bring intensity and complexity to mild-tasting rice noodles. Look for flat rice sticks that are about ¼ inch wide, the same type used for pad Thai or Vietnamese pho. Crisp, savory-sweet fried shallots are a fantastic garnish for khua mee; we’ve included a recipe below that also yields shallot-infused oil for use in place of the neutral oil when making the stir-fry. However, if you’re not up for frying shallots, not to worry—the noodles are delicious even without. Don’t be intimidated by the recipe’s lengthy ingredient list. The knifework and prep are minimal, and the cooking takes only minutes—and the results are delicious.
Don’t stir the sugar once it begins to melt. Stirring may cause the granules to crystallize and clump together. Instead, swirl the skillet and rotate it on the stove to ensure the sugar melts and caramelizes evenly.
Step 1
Place the noodles in a large, heatproof bowl and add boiling water to cover. Let stand, stirring once or twice and separating any strands that are sticking together, until the noodles are pliable, about 15 minutes, then drain. If the noodles are in very long strands, snip them with kitchen shears in several places to cut them into shorter lengths. Meanwhile, in a small bowl, beat the eggs with the ½ teaspoon fish sauce.
Step 2
In a 12-inch nonstick skillet over medium, heat 2 tablespoons oil until barely smoking. Add the egg mixture and swirl the pan to distribute the eggs in a thin, even layer. Cook until the surface is almost dry and the bottom is lightly browned, 30 to 60 seconds. Slide the omelet onto a cutting board; reserve the skillet. Let the omelet cool, then slice into thin ribbons.
Step 3
In the same skillet over medium, combine the sugar with the remaining 1 tablespoon oil. Cook, stirring occasionally to help the granules dissolve, until the sugar begins to turn golden; cook, swirling the pan instead of stirring, until the caramel is amber in color, 2 to 4 minutes. Remove from the heat and add the garlic and shallots. Return to medium and cook, stirring, until the mixture is fragrant, 45 to 60 seconds. Add the pork, oyster sauce, soy sauce and the remaining 2 tablespoons fish sauce. Cook, stirring and breaking the pork into small bits, until the meat is no longer pink, 2 to 3 minutes.
Step 4
Add the noodles, scallions and 2 tablespoons water. Cook, tossing often, until the noodles are tender and have absorbed the liquid, about 3 minutes. If the pan is dry but the noodles are not yet tender, add more water about 2 tablespoons at a time and continue to cook.
Step 5
Off heat, toss in the bean sprouts, half of the cilantro and half of the sliced omelet. Taste and season with salt. Transfer to a serving dish and garnish with the remaining cilantro and omelet. Serve with lime wedges, red pepper flakes and fried shallots (if using).
