Mee Cha Recipe – How to Make Cambodian Stir-Fried Egg Noodles
Mee Cha (មីឆា) is a classic Cambodian stir-fried noodle dish that reflects the country’s rich blend of Khmer and Chinese culinary influences. Widely enjoyed as street food and home-cooked comfort food, Mee Cha features yellow egg noodles stir-fried over high heat with garlic, vegetables, protein, and savory sauces, resulting in a dish that is hearty, aromatic, and deeply satisfying.
Popular throughout Phnom Penh, Siem Reap, and provincial towns, Mee Cha is often served as a quick lunch or evening meal, valued for its affordability, bold flavor, and adaptability.
What Is Mee Cha?
Mee Cha translates simply to “fried noodles.” The dish is made using wheat-based egg noodles, which are parboiled and then stir-fried with oil, aromatics, protein, and sauces such as soy sauce, oyster sauce, and fish sauce.
Unlike soup-based noodle dishes, Mee Cha is dry and smoky, relying on wok technique rather than broth. It is commonly finished with scallions and served with chili sauce or lime for additional brightness.
Cultural Significance of Mee Cha
Mee Cha represents Cambodia’s long-standing culinary exchange with Chinese communities, particularly in urban centers. Over time, the dish has evolved into a distinctly Khmer favorite, seasoned with fish sauce and Kampot black pepper to match local taste preferences.
Often sold by street vendors in the evening, Mee Cha is a popular choice for students and workers looking for a filling yet affordable meal, making it an integral part of Cambodia’s everyday food culture.oma.
Key Ingredients in Mee Cha
Authentic Mee Cha relies on a balance of chewy noodles, savory sauces, and fresh aromatics:
- Egg Noodles (Mee) – yellow wheat noodles with springy texture
- Protein – chicken, beef, pork, shrimp, or Chinese sausage
- Garlic – essential aromatic base
- Vegetables – cabbage, Chinese broccoli, carrots, or bean sprouts
- Soy Sauce – primary seasoning
- Oyster Sauce – adds umami richness
- Fish Sauce – Khmer flavor foundation
- Eggs – scrambled into the noodles
- Kampot Black Pepper – signature warmth
Step-by-Step Guide: How to Make Mee Cha
Ingredients (Serves 4)
- 400 g egg noodles
- 250 g chicken, beef, pork, or shrimp, thinly sliced
- 2 eggs
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 1½ tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- ½ tsp Kampot black pepper
- 1½ cups mixed vegetables (cabbage, carrots, Chinese broccoli)
- Optional: chili sauce and lime wedges for serving
Instructions
Step 1: Prepare the Noodles
Boil egg noodles according to package instructions until just tender. Drain and rinse briefly with cold water to prevent sticking. Set aside.
Step 2: Heat the Wok
Heat a wok or large pan over high heat. Add vegetable oil and minced garlic, stirring quickly until fragrant.
Step 3: Cook the Protein
Add the sliced protein and stir-fry until nearly cooked through.
Step 4: Add Eggs
Push protein to one side of the pan. Crack eggs into the wok and scramble lightly, then mix with the protein.
Step 5: Add Noodles and Seasoning
Add the noodles to the wok, followed by soy sauce, oyster sauce, fish sauce, and Kampot pepper. Toss thoroughly to coat evenly.
Step 6: Add Vegetables
Add vegetables and stir-fry until just tender but still crisp.
Step 7: Serve Immediately
Remove from heat and serve hot with chili sauce or lime on the side.
Flavor and Texture Profile
Mee Cha is savory, aromatic, and lightly smoky, with springy noodles coated in umami-rich sauce. The combination of soy sauce and fish sauce provides depth, while garlic and Kampot pepper add warmth and fragrance.
The dish is filling without being heavy, making it ideal for casual meals.
Tips for Perfect Mee Cha
- Do not overcook noodles before stir-frying
- Use high heat for authentic wok flavor
- Add sauces gradually to avoid excess salt
- Serve immediately for best texture
Why You Should Try Cooking Mee Cha
Cooking Mee Cha at home offers a true taste of Cambodian street food culture. It is quick, versatile, and approachable, perfect for busy weeknights or informal gatherings.
By mastering Mee Cha, you gain insight into Khmer noodle dishes and the balance of Chinese technique with Cambodian seasoning.
