Stir-fried egg noodles with gravy (Mee ka-tung) from My Cambodia - A Khmer Cookbook (page 94) by Nite Yun

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  • rice noodles
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  • Serves : 4-6

  • EYB Comments

    Despite the title, this recipe calls for rice noodles, not egg noodles. Can substitute sake for Shaoxing wine and tapioca starch or arrowroot flour for cornstarch.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pickled garlic chile (Chrouk mtesa khtoem)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Despite the title, this recipe calls for rice noodles, not egg noodles. Can substitute sake for Shaoxing wine and tapioca starch or arrowroot flour for cornstarch.

  • Stephenn31 on December 30, 2025

    Quite easy and flavourful. I didn’t add salt throughout as I knew the fish sauce and soy sauce would be salty enough. The times indicated are too long for this type of stir fry.

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