Don't want to eat noodles in soup? Then I introduce you to the best Stir-Fried Noodle in Laos.
Stir-fried rice noodle, Khua mee, ຂົ້ວໝີ່
Khua mee
Khua mee in Lao means stir-fried noodle. Khua mee has a sweet flavor from brown sugar, slightly a garlic scent, and savory from soy sauce. The red-brown color is the brown sugar caramelized and glossy from the cooking oil and rice noodle. Khua mee contains rice noodles, usually blood curd or pork, beansprout, green onion, sugar, and soy sauce. Khua mee normally eats with tam mak hoong, vegetables, and chili sauce. It is a famous dish when holding a festival such as That Luang festival, boat racing day, and more. You'll see Khua mee and tam mak hoong always be together at the vendors on the festival day. If it is a normal day, you can see along the street.
Where to buy: festival day, along the street vendor at evening or night time. Around Sihom in Vientiane at evening time.
Ingredients
1 bag rice noodle (500g)
65g Brown Sugar
1/4 cups Soy sauce
blood curd (optional)
3 stalks of green onion
3 cloves Garlic
3/4 - 1 cup Water
2 tablespoons Cooking oil
Equipment
Gas burner or induction
Deep fry pan
Chopstick
Directions
1. Soak the rice noodles in the water for 1-2 hours. Wash it with room temperature water and put it in the colander to remove the excess water.
2. Add boiled blood curds and water into a saucepan. Boil it in medium heat for around 25-30 minutes. Once it is well-cooked, cut it into small pieces and put it on the plate for later use.
3. Add sugar to the deep frying pan and put it on medium heat.
4. Simmer it until the sugar is dissolved, slightly burned, and caramelized. Smash garlic with chopping knife. Note: Use all the skin and garlic.
5. Add garlic, soy sauce, and water into the pan. Mix well.
6. Add blood curd into the pan. Boil it for about 5 minutes and remove it to a plate for later use. While the blood curd boiled, cut the green onion about 1 inch long.
7. Add the rice noodle and cooking oil into the pan and move your chopstick back and forth until it becomes softer and mixes well. The cooking oil will make the rice noodle not stick to the pan once it is cooked.
8. Once it becomes softer (not overcooked), put it on the stainless steel bowl and add green onion. Work fast while it is hot try to move your chopstick with rice noodles up and down to cool it and not stick together.
9. When the noodles have cooled down, transfer them to the plate. Garnish with cooked blood curd and green onion.
10. Serve with vegetable and chili sauce.
Enjoy!
Note: you can adjust the sweetness and the saltiness as you prefer. You can also adjust the ingredients as you like.
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