Mee-Katang (Stir fried wide rice noodles w/ gravy)
One of my all time favorite noodle dishes. The flavors are super savory and comforting and is the perfect bite. There are SO MANY different names for this noddle dish as well as many variations; My family and I used to go to this Cambodian restaurant where it’s called “MEE-KATANG” which basically translates to stir fried rice noodles with gravy! When we go to Thai restaurants, its usually called “Lad-Na”. When we go to a Chinese restaurant, its called “chow-fun”. Call it how you’d like, they’re all delicious ! I love how you can easily make this at home and customize with any protein and vegetables you like; I like using steak, Chinese broccoli, carrots, and mushrooms for texture. This dish is usually served at parties or potlucks because its convenient to make a big platter! I left links in my amazon storefront so can access them easily. I hope you give this one a try and love it was much as my fam and I do!
what you’ll need:
Servings: 6-8
2-3 lbs ribeeye steak
8-10 garlic cloves
1 tsp soy sauce
1 tsp fish sauce
1 tsp oyster sauce
1 tsp sugar
1 tsp dark soy sauce
1 lb Chinese broccoli
1 16oz package pre made wide flat rice noodles
4 cups water
4 tsps cornstarch
1 tsp chicken bullion powder
5 eggs
1 tsp seasoning sauce
sriracha (optional)
olive oil
Instructions:
Start off by prepping steak.
-Slice steak against the grain into thin bite sized slices.
-Transfer thinly sliced steak into a mixing bowl and season with soy sauce, fish sauce, oyster sauce, dark soy sauce, and sugar. Combine well and let marinate while working on the rest of recipe.
Coarsely chop garlic cloves and add into steak mixing bowl. Combine well and set aside.
Rinse and pat dry Chinese broccoli and cut into 1-2inch bite sized pieces. set aside.
Crack eggs into small mixing bowl and whisk until well beaten. Set aside.
Remove noodles from package and rinse under cool water to help separate and gently pull them apart careful to not tear them. Set aside.
Create a cornstarch slurry by combing 2 cups of water, 4 tsps cornstarch, and 1 tsp chicken bullion powder. Mix well to make sure cornstarch is completley dissolved. Set aside.
Heat up wok to medium-high and add in about 2 tbs olive oil. Once wok starts smoking add in beaten eggs and let fry for a few minutes gently pushing in the sides until eggs are cooked through. Transfer eggs to a bowl and set aside.
To the same wok on medium heat, add about 1 tsp olive oil and add in rice noodles. Add 1 tsp seasoning sauce and quickly toss to get some color on the noddles. About 2-3 minutes or so. Remove noddles from wok into a separate bowl and set aside,
To the same wok on med-high heat, add more olive oil if needed and add in marinated steak and all remainder of sauce in bowl into wok. Stir fry until steak is about halfway cooked through. About 2-3 minutes.
Keep steak in the wok and add in Chinese broccoli. Stir fry for 30 seconds.
Add in cornstarch slurry into same wok and gently combine until sauce thickens. (Add two more cups of water here if you like a lot of sauce/gravy!). Turn off heat and remove wok from heat.
Assembling time!
12. To individual serving dishs, add some rice noddles bowl first; Then spoon in steak/broccoli gravy on top, followed by some egg. Enjoy right away1 (I love adding sriracha for some heat!)
*Combing sauce and noodles in the wok is up to preference. My family likes a lot of gravy and that’s why I keep everything separated. If you add sauce and noodles together, noddles absorb sauce quickly usually resulting in less gravy. Both taste great, but its up to you!
