Quick And Easy Stir Fry Noodles (Kua Mee)
What is this stir fry noodle dish?
This is a quick and easy version of the traditional Lao dish called kua mee. It's a stir-fried noodle dish sautéed with a sweetened soy sauce mixture and a splash of fish sauce. What sets this version apart is the use of chicken, prepared differently, and the omission of the usual egg omelette. You can make it in less than 30 minutes, perfect for someone needing 2 to 3 servings for a weeknight dinner.
Ingredients
chicken breast: healthy alternative for protein
vegetable oil: used to coat the protein and saute the aromatics
oyster sauce: adds flavor to the chicken
jasmine rice flour: used to coat the chicken
fresh rice noodles: the go to type of noodles for saute noodles
Sugar: helps balance the saltiness
garlic clove and shallots: used to saute and provides flavor
sweet soy sauce: use the Southeast brand
fish sauce: adds more depth and umami
Cilantro and green onion: adds flavor
bean sprouts: adds texture and crunch
fried bird eye chili peppers: need it to bring the heat
Directions:
Prepare The Chicken
Start by preparing 10 ounces of chicken breast. Ensure the chicken is completely dry, then cut it in half lengthwise and slice it into quarter-inch thick pieces. Place the sliced chicken in a large bowl, and add 2 tablespoons of water, 1 tablespoon of neutral oil, 1 tablespoon of oyster sauce, and 1 tablespoon of rice flour. Mix everything well—this process helps keep the chicken moist and tender.
Next, heat a large pan with a little neutral oil. Once hot, add the chicken and cook it for 2 to 3 minutes on one side, then flip and cook for another 3 minutes until it develops some char. Remove the chicken from the pan and set it aside in a bowl.For the noodles, I prefer using a partially wet, fresh type of flat rice noodles. To prepare them, place the noodles in a large bowl, cover them with warm water, and let them soak for 15 minutes while you prepare the sauce.
Make The Sauce
In a small bowl, combine water, fish sauce, oyster sauce, and sweet soy sauce. I recommend using a popular Southeast Asian brand of sweet soy sauce. Mix well and set the sauce aside.
Now, let's prepare the aromatics. Mince one whole shallot and a few garlic cloves, then place them in a bowl together—they'll be cooked simultaneously. Slice the green onions on a bias and roughly chop both the leaves and soft stems of the cilantro. Set these herbs aside on a plate.
Lao food is known for its spiciness, so let's prepare the peppers. Heat a nonstick pan with some neutral oil, then add dried bird's eye chili peppers. Sauté the peppers for 1 to 2 minutes until they turn a dark red color. Remove them from the pan and set them aside.
Cook The Noodles
The noodles should now be ready to cook. Strain them and, using the same pan, add more oil and heat it on high. Sauté the garlic-shallot mixture for a few seconds, then add 2 tablespoons of sugar and cook until the sugar melts. To stop the cooking process, pour the soy sauce mixture into the pan and stir well. Bring it back to a simmer, then add the drained noodles. The dish may look wet at first, but with enough time and heat, the noodles will absorb the liquid. Sauté for 4-6 minutes until most of the liquid is absorbed.
Garnish And Assemble
Transfer the hot noodles to a large bowl and top them with bean sprouts, allowing the residual heat to gently cook the sprouts. Then, mix in the herbs and cooked chicken. Serve the noodles in a large bowl, topped with the sautéed bird's eye chili peppers. You can enjoy this dish immediately or let it sit at room temperature before serving.
Other Quick And Easy Meal Ideas
Watch The Tutorial
Soy Stir Fry Noodles (Kua Mee with Chicken)
Ingredients
Instructions
- Cut the chicken
- Add the water and oyster sauce and mix well
- Add the rice flour and vegetable oil and mix. Then let it marinate for 10 minutes.
- To cook the chicken, heat a pan on high heat then add some oil and saute for a few minutes until well cooked.
- Soak the noodles in warm water for 15 minutes as you prepare the other ingredients
- In a medium wok, heat oil and sugar then caramelize until lightly golden.
- Add the garlic and shallots and cook for about 30 seconds
- Add the water to stop the caramelization process
- Add in the soy sauce, oyster sauce, and fish sauce and bring it to a boil
- Add the soaked noodles and cook until most of the liquid has been soaked up by the noodles. Put it on a bowl to cool and add the bean sprouts and mix to let the sprouts slightly cook with the residual heat of the noodles
- Add cilantro, green onions, bean sprouts and toss. Then top with chicken and peppers.
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.