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Best Fried Noodles In Cambodia

February 17, 2023 - 60 views

Cambodian fried noodles are very popular and favored by Cambodians. This dish can be easily found in restaurants and markets in Cambodia.


China and India deeply influence Cambodia's culinary culture. Foreign cultural flows combined with national identity create the uniqueness of each dish. Therefore, the culinary feature in Cambodia is the traditional sound mixed with modernity, in harmony with modern life. Cambodian noodle dishes are also inherited from the ancient tradition. Up to now, Cambodian fried noodles have become popular in every corner of Cambodia and are loved by many people.

You can make it yourself at home with the recipe right below!


Lort cha

Lort cha originated from Cambodia - China; this is also a popular street food and is often served with fried eggs and a little chili sauce. Lort cha is cooked and sold in markets across Cambodia and local restaurants, or you can even make it home to serve your loved ones.

lort cha

Lort Cha


  • 350g fresh lort cha rice pin noodles
  • 1 tbsp dark soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp neutral oil vegetable, soybean
  • 2 tsp palm sugar
  • 2 cloves garlic
  • 100 g fresh bean sprouts blanched
  • 50 g scallions or chives sliced
  • 2 eggs
  • 1 tbsp chili sauce to taste


  1. Stir in fish sauce, palm sugar, and dark soy sauce until well combined.
  2. Blanch bean sprouts, minced garlic, scallions and chives into about 4cm pieces.
  3. Heat vegetable or soybean oil in a frying pan.
  4. Fry the garlic until fragrant, then add the lort cha noodles, then pour in the sauce mixture. Fry the noodles for a few minutes.
  5. Add bean sprouts, scallions, or chives and sauté for another minute
  6. Fry the eggs and put them in a bowl of fried noodles.
  7. Serve.


Kuy Teav Cha

Kuy Teav Cha is one of Cambodia's most famous street foods and is also a traditional dish of the people here. This dish is a variation from the usual Kuy teav, and its way of making it is much simpler. This fried noodle soup is served with lemon, sweet fish sauce, chili, and sugar; you can add or reduce depending on your taste.

Kuy teav cha

Kuy Teav Cha


  • 1lb rice noodles
  • 3 spoons thick soy sauce
  • 1 spoon oyster Sauce or stir-fry sauce
  • 1 spoon sugar
  • 4 cloves minced garlic
  • 4 stalks of green Onions, cut about 3cm in length
  • a handful of bean sprouts
  • 3 eggs
  • 3 tablespoons sesame oil
  • 4 tablespoons vegetable oil
  • a handful of crunched peanuts


  1. Scramble the eggs on the pan and set aside
  2. Saute minced garlic until fragrant, then add thick soy sauce, sautéed sauce or oyster sauce, and sugar.
  3. Put the vermicelli on the island until the vermicelli is soft.
  4. Add scrambled eggs and crushed peanuts and stir well.
  5. Season to taste, then add scallions and bean sprouts, stir for a while and then turn off the heat.


Mee Kola

Mee Kola is a vegetarian noodle dish of the Kola people in Cambodia, who are initially from Burma and settled in the Pailin area in northwestern Cambodia to mine for gems. This noodle dish is straightforward to make, it is often served with cucumber, papaya, crunchy vegetables, bean sprouts, herbs and crushed peanuts, which you combine thoroughly with a dressing in your bowl.

Mee kola

Mee Kola


  • small green papaya
  • 1 medium-sized cucumber
  • 1 medium-sized carrot
  • 2 limes
  • 1 tbsp white rice vinegar
  • 1 tsp salt
  • 1 tsp sugar
  • ¼ cup water vegan fish sauce or fish sauce
  • ¼ cup lime juice
  • 2 tbsp palm sugar
  • 2 cloves garlic finely chopped,
  • 2 shallots finely chopped,
  • 2-4 birds eye chillies finely chopped
  • 2 eggs boiled, optional
  • 20 g dried optional shrimp
  • 100 g bean sprouts blanched
  • ½ cup fresh mixed herbs basil, mint, coriander
  • 1 tbsp neutral cooking oil
  • 200g noodles
  • 1 tbsp soy sauce
  • ¼ cup peanuts


  1. Make green papaya pickles
  2. Make the sauce. Bring 1/4 cup water or vegan fish sauce to a boil, and add 2 tablespoons of jaggery, 2 minced garlic cloves, 2 minced red onion sprigs, and 2-5 minced chili peppers. Bring to a boil, then lower the heat, then add the lemon juice and stir.
  3. Boil eggs, and blanch bean sprouts, set aside, wash the mixture of herbs and drain.
  4. Boil the noodles, and turn off the heat when the noodles are just cooked. Then, drain the noodles in a colander and run them under cold water, so they don't stick together.
  5. Arrange the ingredients in a large bowl: place the noodles in the middle, sprinkle with peanuts, dried shrimp as you like, and some herbs on top. Arrange pickled papaya, bean sprouts, cucumber, and shredded carrots, boiled eggs, and herbs around the bowl of noodles. Serve the sauce on the table with a teaspoon.


Cha Mi Suor 

Cha Mi Suor is a Cambodian-style stir-fried vermicelli with pork, wood ear, and tofu skin. This dish is very popular with Cambodian people and is often eaten on special occasions.

char mi

Cha Mi Suor


  • 6 packages of mung bean vermicelli noodles, soaked
  • 1 lb ground pork
  • 2 cups dried tofu sheets, soaked
  • 1 1/2 cups dried wood ear mushrooms, soaked
  • 6 cloves garlic
  • 6 stalks scallion
  • 2 tbsp sugar
  • 1/2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tbsp + 1 tsp chicken bouillon powder
  • 1 tsp soy sauce
  • 1 tsp thick soy sauce
  • 1 tsp fish sauce
  • 2 tbsp oyster sauce
  • 1 cup of water
  • 3 tbsp vegetable oil


  1. Processing vermicelli. Chop the garlic and scallions and thinly slice the pork (if not using ground pork), and set the ingredients aside.
  2. Mix chicken seasoning powder, black pepper, salt, fish sauce, sugar, oyster sauce, and soy sauce in a bowl to make the sauce.
  3. After the noodles are soaked, use kitchen scissors to cut them into smaller pieces and set them aside to cook.
  4. Fry garlic in oil for 2-3 minutes until fragrant. Stir constantly so as not to burn. Add the pork and sauté for about 5-7 minutes; add the tofu shells, mushrooms, and sauce mixture, and stir-fry for 3-4 minutes.
  5. Add the soaked noodles to the water until the noodles are fully cooked.
  6. Stir-fry for 6-8 minutes or until noodles are evenly coated and fully cooked into the sauce.
  7. Add chopped scallions for garnish and stir well, then turn off the heat.


Places To Eat

1/ Namaste Indian Restaurant

  • Address: 15 Street 308 Tonle Bassac, near Malis and Independence Monument, Phnom Penh 12101 Cambodia
  • Opening hours: 10:00 AM - 11:00 AM ONLY
  • Average price: $3 - $20

2/ Eleven One Kitchen BKK1

  • Address: 123 #37 Street Corner of 460, Phnom Penh 12000 Cambodia
  • Opening hours: 07:00 AM - 9:30 AM ONLY
  • Average price: $4 - $11

3/ One More Restaurant (Toul Kork)

  • Address: One More Toul Kork: #37, Street 315 Sangkat Beoung Kak 1, Khan Toul Kork, Phnom Penh 12151 Cambodia
  • Opening hours: 06:00 AM - 10:00 ONLY
  • Average price: $4 - $29


Hopefully, the recipes we have mentioned above will help you successfully prepare Cambodian fried noodles at home. Besides, you can also find these dishes in restaurants in Cambodia to enjoy the original flavor made by the Khmer people.

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