Kua Mee | Lao Stir Fry Noodles
Introduction to Kua Mee | Lao Stir Fry Noodles
Kua Mee is a classic Lao dry noodle dish often enjoyed as street food. This dish features golden-brown noodles garnished with bright green herbs and thinly sliced omelet. Occasionally, it also includes pork blood cubes and a sweet and sour sauce glaze. The best way to enjoy Kua Mee is at room temperature, so you don't have to worry about burning your mouth.
Ingredients for this Recipe
To ensure this crowd-pleaser turns out perfectly, gather the following ingredients:
Eggs: The primary source of protein; add more if desired.
Kosher Salt: Enhances flavor.
Black Pepper: Freshly ground for a woody flavor.
MSG: Enhances umami.
Vegetable Oil: Any neutral-flavored cooking oil will work.
Rice Noodles: Fresh rice noodles, such as those used for pho, are ideal.
Sugar: Essential for caramelization.
Garlic Cloves: Adds a fried garlic flavor.
Shallots: An important aromatic for frying.
Water: Stops the caramelization process and hydrates the noodles.
Sweet Soy Sauce: Opt for a Southeast Asian brand for authenticity.
Seasoning Sauce: Similar to Maggi sauce.
Oyster Sauce: Adds a slightly sweet umami flavor.
Fish Sauce: Adds depth of flavor.
Cilantro: Garnish for freshness.
Green Onion: Adds freshness, similar to cilantro.
Bean Sprouts: Adds texture and crunch.
Fried Bird Eye Chili Peppers: If it's not spicy, is it still Lao food?
Soaking the Noodles
If using semi-dry noodles (vacuum-sealed in plastic), they need extra time to rehydrate. Rinse the noodles several times to remove excess starch, then soak them in room temperature water for about 30 minutes until ready to use. Ensure the noodles are completely drained before cooking.
Preparing the Ingredients
Mince the garlic and shallots ahead of time to streamline the cooking process. Heat the oil, then add the garlic and shallots simultaneously. Sauté for a few seconds until lightly golden, then add the measured water to stop the cooking process and prevent burning.
Making the Sauce
Combine all the wet ingredients: water, sweet soy sauce, seasoning sauce, oyster sauce, and fish sauce. Once mixed, the sauce is ready for the stir fry.
Stir Frying the Noodles
Using a wok is useful for this recipe as it can add that extra wok fire flavor and the circular base keeps all the liquid in the center as the noodles get cooked. If you don’t have a wok, a large pan should work as well; make sure it has high walls as the noodles take a lot of space. Mix the sauce with the caramelized sugar, then add the presoaked noodles and start stir-frying. It may seem too wet initially, but the rice noodles will absorb the liquid, becoming tender. Stir fry the noodles on medium heat until most of the liquid is gone. Remove from heat, place in a large bowl, and let cool.
Finishing Touches
Once cooled to room temperature, gently separate the noodle strands. Add diced cilantro, green onion, and omelet, and gently mix. Serve on a large plate with lettuce leaves on the side and fried bird eye chili scattered on top.
Tips and Variations for Making Kua Mee
This dish may seem intimidating at first, but with these tips, you'll feel confident making this classic Lao dish:
Ensure enough soaking time for the rice noodles based on their dryness.
For extra protein, cook thinly sliced beef, pork, or chicken with oyster sauce and set aside before stir-frying the noodles.
Let the noodles dry completely before mixing in the herbs and proteins.
This dry noodle dish pairs well with Lao papaya salad.
Serving Suggestions and Storage
Kua Mee is best enjoyed at room temperature, making it an ideal party dish. Leftovers can be stored in the fridge for 4-5 days. When reheating, add fresh herbs after warming it up in the microwave.
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Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.