Cambodian Stir-Fried Rice Noodles (Mikating)

Ingredients

• 300 g Beef steak (thinly sliced) (cut into strips)
• 250 g Dehydrated rice noodles (10 mm) (rehydrated 1 h in warm water)
• 200 g Chinese broccoli (bok choy) (separate stems and leaves, cut into 2‑3 cm pieces)
• 1 piece Carrot (peeled, sliced 2‑3 mm thick)
• 1 piece Large garlic clove (finely chopped)
• 2 pieces Eggs (beaten)
• 250 ml Chicken or beef broth (prepared according to cube instructions)
• 2 tbsp Light soy sauce (about 30 ml)
• 1 tbsp Fish sauce (about 15 ml)
• 1 tbsp Dark soy sauce (about 15 ml)
• 1 tsp Sugar (about 5 g)
• 1 tbsp Oyster sauce (about 15 ml)
• 1 tsp Potato starch (diluted in 5 cl water)
• 5 cl Water (for the starch) (50 ml)
• to taste Ground black pepper
• 3 tbsp Neutral cooking oil (for the pan and frying)
• ½ tsp Powdered chili
• 1 tsp Sriracha sauce

Instructions

1. Noodle rehydration

   Place the dehydrated rice noodles in a large bowl of warm water and let soak for 1 hour. Drain and set aside in a mixing bowl.

   Time: PT10M

2. Vegetable preparation

   Peel the carrot and cut into 2‑3 mm thick slices. Separate the Chinese broccoli into stems and leaves, cut the stems into 2‑3 cm pieces and the leaves into coarse ribbons. Chop the garlic clove.

   Time: PT10M

3. Beef marination

   In a bowl, mix the sliced beef with 2 tbsp of light soy sauce, black pepper and coat well. Let rest for 5 minutes.

   Time: PT5M

4. Sauce preparation

   In a small bowl, combine oyster sauce, light soy sauce, fish sauce, sugar, pepper and dark soy sauce. In another bowl, mix the potato starch with 5 cl water until fully dissolved. Set both preparations aside.

   Time: PT5M

5. Beat the eggs

   Beat the two eggs in a bowl until slightly frothy.

   Time: PT2M

6. Cooking the noodles and eggs

   Heat 1 tbsp oil in the wok over high heat. Pour in the beaten eggs, scramble quickly, then add the rehydrated noodles and an additional 2 tbsp oil. Stir continuously for 3 minutes, let the noodles brown without stirring for 1‑2 minutes, flip and brown the other side for 1‑2 minutes to achieve crispy areas.

   Time: PT5M

   Temperature: Very high

7. Dividing the noodles

   Divide the crispy noodles into 4 individual bowls and keep warm.

   Time: PT2M

8. Stir-frying aromatics and vegetables

   In the same wok, add 1 tbsp oil, sauté the chopped garlic for 10 seconds, add the carrots, the broccoli (stems and leaves) and cook 3‑4 minutes while stirring.

   Time: PT4M

   Temperature: Very high

9. Cooking the beef

   Add the marinated beef and stir-fry for 1 minute until just cooked.

   Time: PT1M

   Temperature: Very high

10. Adding sauces and broth

    Pour the sauce mixture, the beef/chicken broth and let simmer for 2 minutes for the flavors to meld.

    Time: PT2M

    Temperature: Gentle boil

11. Thickening the sauce

    Stir in the diluted starch, mix until the sauce thickens and coats the ingredients, about 2 additional minutes.

    Time: PT2M

    Temperature: Gentle boil

12. Final assembly

    Pour the rich sauce over the crispy noodles in each bowl, sprinkle with powdered chili and add a drizzle of Sriracha sauce. Toss lightly before serving to keep the crunchy‑soft contrast.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

80 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Beef steak (thinly sliced): chicken breast, firm tofu
• Instead of Dehydrated rice noodles (10 mm): fresh rice noodles
• Instead of Chinese broccoli (bok choy): pak‑choi, spinach
• Instead of Carrot: zucchini
• Instead of Large garlic clove: garlic paste
• Instead of Eggs: crumbled tofu
• Instead of Chicken or beef broth: water + vegetable cube
• Instead of Light soy sauce: tamari
• Instead of Fish sauce: anchovy sauce
• Instead of Dark soy sauce: black oyster sauce
• Instead of Sugar: honey
• Instead of Oyster sauce: mushroom sauce
• Instead of Potato starch: cornstarch
• Instead of Neutral cooking oil: peanut oil, sunflower oil
• Instead of Powdered chili: chili flakes
• Instead of Sriracha sauce: chili sauce

Equipment Needed

• Saucepan (for boiling water)
• Colander or slotted spoon
• Mixing bowl
• Wok or sauté pan
• Wooden or silicone spatula
• Chef's knife
• Cutting board
• Measuring spoons

Critical Steps — Do Not Skip

• Proper noodle rehydration to prevent tearing
• Achieve well‑crisped areas on the noodles by not stirring too long during the first fry
• Thicken the sauce with starch without overcooking

Chef Tips from the Video

• Use a carbon steel wok for ultra‑fast heat
• Add a small handful of freshly chopped cilantro just before serving for extra freshness
• If you like heat, increase the amount of powdered chili or add sliced fresh chilies

Troubleshooting

Storage

Refrigerator: Store the noodles and sauce separately in airtight containers, consume within 3 days.

Freezer: Not recommended, noodles lose their texture.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak the noodles the night before or at least 1 hour before cooking
• Pre‑mix all sauces and keep them refrigerated until serving
• Cook the beef ahead of time and reheat quickly in the pan