Lort Cha is a quick noodles dish that captures the fuss-free spirit of Cambodian street food. Traditionally made with short and chewy rice pin noodles, we’ve substituted flat wide rice noodles that can be easily found in most local supermarkets as a delicious and simple alternative.
Ingredients
Method
1.
For sauce, combine sauces and sugar in a small bowl and set aside.
2.
Place pork, cornflour and 60ml of the sauce mixture in a bowl, stir to coat and marinate for 15 minutes.
3.
In two batches, heat 1 tbsp oil in a large wok or large deep non-stick frying pan to high heat. Add half of the garlic, ginger and pork and in two batches stir-fry until pork is just cooked through and lightly charred, transfer to a plate. Return wok to high heat, add 1 tbsp oil, half of the noodles and stir-fry until soft and slightly charred (2-3 minutes), transfer to plate with pork.
4.
Wipe wok clean and return to high heat. Add remaining oil with garlic shoots and gai lan and stir-fry until wilted (1-2 minutes). Return pork, noodles, remaining sauce mixture and 2 tbsp water to wok, stir-fry until heated through (1-2 minutes).
5.
Divide among bowls, top with fried egg and serve with bean sprouts, lime halves, and chilli oil on the side.
