Mee Katang (Stir Fry Gravy Noodle) or Rad Na. You’ll love it!
This is a Cambodian gravy noodle dish.
It is a combination of a Cambodian-Chinese dish of wok-fried wide rice noodles, browned by dark soy sauce, and stir-fried with a protein of choice, crunchy carrots and leafy green veggie of choice, and scrambled eggs.
Called ‘mee Kontang’ in Khmer, which means Cantonese noodles, but pronounced ‘mee Katang’, this is my easy way.
Give it a try!
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✨ Gravy Sauce:
- 1 Cup Chicken Stock
- 1 Tbsp Sugar or honey (adjust to your liking)
- 2 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 1/2 Tbsp Corn Starch
- 1 Tsp Chicken Base
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✨ Ingredients:
- 1 Pack Fresh Rice Noodle (for this recipe, 1 pack yields 3 servings. So you can make this dish 3 times)
- 1 Tbsp Dark Soy Sauce
- 4 Chinese Broccoli Stems
- 1/2 Carrot
- 4 oz beef
- 6 Garlic
- 1 egg
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🔥 Easy steps:
1. Prep noodles, prep veggies, prep meat.
2. Prep the gravy.
3. Cook garlic, meat, veggies, egg, noodles, add gravy - reduce and enjoy!
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