I use store-bought rice pin noodles in this post and homemade rice pin noodles in the video. Sometimes they clump together and hard after refrigeration. You can briefly reheat in a microwave until just warm and then just roughly separate them by hands. Or you can bring a large pot of water to a boil and then briefly cook it for 30 seconds or so and then rinse with cold water and they can be easily separated by hands. Toss with a bit of soy sauce and dark soy sauce
Mix all the seasonings and set aside
Marinate meat and get things ready:
Place the pork slices or whatever you use in a mixing bowl. Add the marinade ingredients and mix with your clean hands. Cover and marinate at room temperature for about 15 minutes while you prepare other things
Mix all the seasonings ingredients together in a bowl and set aside. Preheat a large wok or skillet that has a lid over high heat.
Separate the green onions into green and white part. Cut them into 3-inch pieces. Set aside
Cook the raw meat first:
If you use leftover cooked meat, skip this step. When the wok/skillet is really hot. Add 1 Tbsp of cooking oil. Swirl the wok/skillet to make sure it covers the sides of the wok/skillet. Add the pork slices and let them cook undisturbed for about 1 minute and then flip to the other side and let them cook for another minute. Cook until you no longer see pink color and the pork is cooked through. Dish out to a plate
Cook the veggies next:
Scrape the bottom of the wok/skillet to remove anything that got stuck on the wok/skillet. Add another 1 Tbsp of oil. Add the garlic and the white part of green onion and stir fry for about 30 seconds
Add the cabbage or whatever veggie you use and stir fry to mix everything. Stir fry for about 1 minute or until the veggies started to get a bit soft. You can splash with about 1 Tbsp of hot water to help soften the veggies
Push everything to the sides of the wok/skillet. Crack 2 eggs on the middle of the wok/skillet. Let them cook undisturbed for about 30 seconds and then scramble the yolks and continue to stir fry
Add the short rice noodles followed by seasonings. Add the meat you cooked earlier. If you use leftover cooked meat instead, add them here too. Stir to make sure the sauce coats everything
Add bean sprouts and green parts of the green onion. Turn off the heat and continue to stir fry to mix everything over residual heat. The bean sprouts are still crunchy but don't taste raw anymore.
Learn how to make Cambodian lort cha (stir-fried rice pin noodles) with delicious stir-fry techniques and simple steps you need to know. Step-by-step photos and a recipe video are included.
How To Make Cambodian Lort Cha (Stir-fried Rice Pin Noodles) https://whattocooktoday.com/cambodian-lort-cha.html