Caramelized Lao Noodles | Kua Mee (Non-Stir Fry Method)
What is Kua Mee | Lao Stir Fry Noodles?
Kua mee, also known as Lao stir-fried noodles, is a classic and traditional Lao dish that is a staple at Lao parties. One reason for its popularity is that it holds up well at room temperature—in fact, it tastes even better that way. The rice noodles are drenched in a sweetened soy sauce mixture, allowing them to absorb all the delicious flavors. Typically, the noodles are mixed with plenty of herbs like cilantro and green onions, and are topped with slices of omelet. Sometimes, additional protein such as beef is added for extra richness.
Why is Kua Mee | Lao Stir Fry Noodles important in Laos?
Kua mee holds great significance as it is widely sold as street food across Laos. Freshly prepared rice noodles are a staple in Laos, and this dish showcases one of the common ways they are used. It is one of the more popular Lao noodle dishes due to its ease of consumption and the fact that it can be enjoyed at room temperature without burning your mouth. This dish deserves more recognition for its rich flavors and pairs exceptionally well with papaya salad, which helps to balance the spice.
What noodles should be used?
The most common noodles used in this dish are dried rice noodles that are thinner than large flat noodles but thicker than vermicelli. If using dried rice noodles, they need to be hydrated first. Personally, I prefer semi-wet rice noodles because they are quick and easy to cook. I also favor the smaller, thin noodles as they mix well with the other ingredients.
What makes the sauce different?
One of the key differences in this sauce is the process of caramelizing the sugar, which elevates the flavor beyond simple sweetness. Sometimes people even add palm sugar, but regardless of the type, make sure to caramelize it. I love using a variety of soy sauces to enhance this dish, such as Maggi seasoning sauce, regular soy sauce, and sweetened soy sauce. Lastly, I add a dash of sesame oil to the sautéed meat for an extra layer of flavor.
What’s the best way to cook the noodles?
The noodles I love for this dish are the vacuum-sealed rice noodles, which are partially hydrated and cook faster. In this recipe, I use the quick blanch method, but you can also stir-fry the noodles traditionally. If you only have dry rice noodles, soak them for at least 30 minutes before cooking them using your preferred method.
Tips & Tricks in making the best Kua Mee | Lao Stir Fry Noodles
Here are some extra steps and suggestions to make your kua mee extra delicious:
Be careful not to over-blanch or overcook the noodles before they soak up the soy mixture. The noodles should be just softened but still firm enough to hold together.
After the noodles have soaked up the soy mixture, let them sit until they reach room temperature. This will make them easier to work with and mix with the other ingredients.
Make your omelet extra thin and cook it on medium-low heat to ensure even cooking and plenty of egg strips in the dish.
If you want the more traditional cooking method and recipe, here is the other Kua Mee recipe.