Mee Katang Recipe – How to Make Cambodian Noodles with Savory Gravy
Mee Katang (មីកាតាំង) is a classic Cambodian noodle dish celebrated for its contrast of textures crispy fried egg noodles topped with a rich, savory gravy and finished with fresh vegetables and protein. Popular in Cambodian restaurants and family kitchens alike, Mee Katang is often served for special meals or when a comforting yet elegant dish is desired.
Rooted in Chinese-Cambodian culinary influence, Mee Katang has been adapted over generations to suit Khmer tastes, incorporating fish sauce, garlic, and Kampot black pepper to create a flavor profile that is unmistakably Cambodian.
What Is Mee Katang?
Mee Katang is a dry-and-gravy noodle dish made by deep-frying or pan-frying egg noodles until crisp, then topping them with a thick sauce made from stock, protein, vegetables, and seasonings. The hot gravy softens parts of the noodles while leaving others crunchy, creating a satisfying balance of texture.
The dish is typically garnished with lettuce, bean sprouts, or Chinese greens and served immediately to preserve contrast.
Cultural Significance of Mee Katang
Mee Katang reflects Cambodia’s long-standing Chinese diaspora influence, particularly in urban centers like Phnom Penh. While the technique of crispy noodles and gravy originates from Chinese cooking, the seasoning has evolved to reflect Khmer preferences for balance rather than heaviness.
In Cambodian households, Mee Katang is often prepared for guests, family gatherings, or weekend meals, making it a dish associated with hospitality and care.
Key Ingredients in Mee Katang
Authentic Mee Katang relies on fresh ingredients and a carefully seasoned gravy:
- Egg Noodles – wheat-based noodles suitable for frying
- Protein – chicken, pork, shrimp, or mixed seafood
- Garlic – essential aromatic
- Vegetables – Chinese broccoli, carrots, mushrooms, baby corn
- Chicken or Pork Stock – base for the gravy
- Oyster Sauce – umami depth
- Soy Sauce – seasoning and color
- Fish Sauce – Khmer flavor foundation
- Cornstarch – to thicken the gravy
- Kampot Black Pepper – signature aroma
- Vegetable Oil – for frying
Step-by-Step Guide: How to Make Mee Katang
Ingredients (Serves 4)
- 400 g egg noodles
- 250 g chicken, pork, shrimp, or mixed seafood
- 3 cloves garlic, minced
- 3 cups chicken or pork stock
- 1½ tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp fish sauce
- ½ tsp Kampot black pepper
- 1½ cups mixed vegetables (Chinese broccoli, carrots, mushrooms)
- 1½ tbsp cornstarch mixed with 2 tbsp water
- Vegetable oil for frying
- Lettuce or bean sprouts for serving
Instructions
Step 1: Fry the Noodles
Heat vegetable oil in a deep pan or wok. Fry egg noodles in batches until golden and crispy. Drain on paper towels and arrange on a serving plate.
Step 2: Prepare the Gravy Base
Heat a small amount of oil in a wok. Add minced garlic and stir until fragrant.
Step 3: Cook the Protein
Add protein and stir-fry until just cooked through.
Step 4: Add Stock and Seasoning
Pour in stock, then add oyster sauce, soy sauce, fish sauce, and Kampot pepper. Bring to a gentle simmer.
Step 5: Add Vegetables
Add vegetables and cook until tender but still vibrant.
Step 6: Thicken the Gravy
Stir in cornstarch slurry gradually, allowing the sauce to thicken to a glossy consistency.
Step 7: Assemble and Serve
Spoon hot gravy generously over the crispy noodles. Serve immediately with fresh greens.
Flavor and Texture Profile
Mee Katang delivers a rich, savory, and aromatic flavor, balanced by the interplay of crisp noodles and silky gravy. The stock-based sauce carries umami from oyster sauce and fish sauce, while Kampot pepper adds warmth and fragrance.
Tips for Perfect Mee Katang
- Fry noodles until evenly crisp but not burnt
- Pour gravy just before serving to maintain texture contrast
- Use fresh stock for a clean, balanced flavor
- Adjust thickness of gravy to preference
Why You Should Try Cooking Mee Katang
Mee Katang offers a different experience from stir-fried or soup noodles, highlighting texture and balance. It is ideal for home cooks looking to explore Cambodian-Chinese fusion dishes while staying rooted in authentic Khmer flavors.
Preparing Mee Katang at home brings restaurant-style comfort food into your kitchen while honoring Cambodia’s diverse culinary heritage.
