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Mee Luang – Fried Egg Noodles with Pork
Mee Luang is one of the Chinese-influenced wok noodles you find at noodle stalls in Laos. You stir-fry wheat egg noodles with pork shoulder, bok choy and carrot until the edges toast lightly. Dark soy sauce gives color, and fish and oyster sauce add savor. Fresh sprouts and scallions go in only at the end. With lime and cilantro, it makes a quick lunch or dinner.
Mee Luang – Fried Egg Noodles with Pork
Laura Chen
4
20 minutes
15 minutes
620
Lao
Main course
Mee Luang is wheat egg noodles that you stir-fry in a wok with pork shoulder, bok choy and carrot. Dark soy sauce turns them brown, and oyster and fish sauce season them. The dry egg noodles of ba mee haeng are only boiled and tossed with seasoning, while you fry mee luang until the edges toast lightly.
Ingredients
- 400 g fresh egg noodles
- 300 g pork shoulder, in thin strips
- 1 tbsp light soy sauce
- 1 tsp cornstarch
- 3 tbsp vegetable oil
- 3 garlic cloves, finely chopped
- 1 onion, in strips
- 1 carrot, in thin strips
- 2 bok choy (about 300 g), stems and leaves cut separately
- 150 g bean sprouts
- 3 scallions, in 4 cm pieces
For the sauce:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 3 tbsp water
To serve:
- 10 g cilantro, picked
- 1 lime, quartered
Instructions
- Toss the meat with 1 tbsp light soy sauce and the cornstarch and let it sit for 10 minutes.
- Stir all the sauce ingredients together in a small bowl until smooth.
- Loosen the noodles, pour boiling water over them in a colander and drain well.
- Heat 2 tbsp oil in the wok over high heat and fry the meat for 3 minutes, until no longer pink. Take it out.
- Add the remaining oil to the wok, fry the garlic and onion for 1 minute, then the carrot and bok choy stems for 2 minutes.
- Add the noodles, meat and sauce and stir-fry for 3 minutes, tossing, until the noodles have absorbed the sauce and toast at the edges.
- Toss in the bok choy leaves, sprouts and scallions and fry for 1 more minute. Plate the noodles with cilantro and lime.
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