Kua Mee is Laotian fried noodles. “Kua” means to stirfry. “Mee” means noodles. This noodle can be made with or without pork and it is topped with slices of egg and bean sprouts.
This noodle has amazing flavor and texture. The flavor is a perfect balance between sweet and savory. The color and sweetness of kua mee comes from the caramelized sugar. The savoriness comes from the fish sauce and thin soy sauce. The bean spouts give it some crunch. This noodle dish is simply delicious!
You will always find this dish served at Lao parties. What’s great about kua mee is that you don’t have to serve it hot. So it also makes for a great dish to take on a picnic or to a potluck. Serve it with Lao Papaya Salad for your next party!
Kua Mee is Laotian Fried Noodles. It is sweet and savory, topped with egg slices and bean sprouts.
- 16 oz pho noodles soaked in warm water for at least 30 minutes.
- 3/4 C sugar
- 1/3 C vege oil
- 3/4 C water
- 2 tsp salt
- 1 tsp fish sauce
- 2 cloves garlic finely chopped
- 1 large shallot finely chopped
- 2 cloves garlic finely chopped
- 2 T vege oil
- 0.5 lb Pork sliced thinly into bite size
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp thin soy sauce
- 1/2 tsp fish sauce
- 2 eggs
- 1 T vege oil
- 1/2 tsp thin soy sauce
- 1 pinch salt
- 1 pinch pepper
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Crack 2 eggs in a bowl. Add thin soy sauce, salt and pepper
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Beat well with a fork.
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In a nonstick fry pan, add the oil and put it on medium heat.
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Add half the egg mixture and move it around the pan to form a thin omelette.
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When the eggs begin to firm up, use a spatula to flip the omelette. Cook for another 2 minutes then repeat with the remainder of the eggs.
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Stack the omelettes on top of each other. Once it has cooled down then you can roll it and slice the egg into long thin slices. Set the egg slices aside.
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Finely chop garlic and shallots. Thinly slice the pork into bite size pieces.
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In a wok or fry pan, add the oil. Sauté the garlic on medium heat.
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Add the pork, salt, sugar, soy sauce and fish sauce. Stirfry until the pork is cooked. Remove from pan and put aside.
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In a wok, add the oil and sugar and put on low-medium heat.
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Slowly stir the sugar with a spatula until it caramelizes.
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Add the garlic and shallots. Fry until golden.
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Add Water. Continue to stir with a spatula until all the sugar dissolves. Add salt and fish sauce.
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Turn the heat up to high. Add the noodles. Use chopsticks or tongs to move the noodles around. Make sure the sauce evenly coats the noodles. Stir Fry for about 3 minutes until the noodles are cooked.
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Remove the noodles from pan put it into a mixing bowl. Let the noodles cool down a little. Then add the pork, bean sprouts, egg slices, cilantro and green onions.
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Toss all the ingredients together and serve.
- If you find that the noodles are still a little hard and undercooked. You can add a little bit of water.
- You can double the egg recipe if you want more egg in your noodles.
- Use disposable kitchen gloves when tossing the noodles with the egg slices, bean sprouts and green onions. This will make it easier to combine all the ingredients and separate the noodles if they are stuck together.