Kua Mee (non stir fry version) | Lao Noodles

Ingredients

• 4 eggs
• Salt and pepper to taste
• 1 pinch MSG
• 3 tbsp vegetable oil
• 1/2 lb ribeye, thinly sliced
• 1/2 tbsp oyster sauce
• 1/2 tbsp hoisin sauce
• 1 tsp sesame oil
• 16 oz fresh rice noodles
• 1/4 cup vegetable oil
• 1/4 cup sugar
• 2 tbsp garlic cloves, minced
• 1/3 cup shallots, minced
• 1/2 cup water
• 1/3 cup reduced sodium soy sauce
• 2 tbsp oyster sauce
• 1 cup cilantro, roughly chopped
• 1 cup green onion, thinly sliced
• 1 cup bean sprouts
• 10 fried bird eye chili peppers

Instructions

1. 1

   In a large bowl, separate the rice noodle strands in water.

2. 2

   Strain the noodles and return them to the bowl.

3. 3

   Pour boiling hot water over the noodles, stir with chopsticks, and remove them after reaching the desired texture.

4. 4

   In a small pot over medium heat, add sugar and vegetable oil. Cook until the sugar is lightly caramelized.

5. 5

   Add shallots and garlic, sauté for a few seconds.

6. 6

   Add water, soy sauce, and oyster sauce. Bring to a simmer, mix for a few seconds, then remove from heat.

7. 7

   Place the cooked noodles in a large bowl.

8. 8

   Pour the sauce over the noodles and mix well. Set aside.

9. 9

   In a medium bowl, mix eggs, salt, and pepper.

10. 10

    In a medium nonstick pan, cook ⅓ of the egg mixture on low until lightly browned, then flip and brown the other side. Repeat with remaining egg mixture.

11. 11

    In the same nonstick pan, heat oil, then add sliced ribeye.

12. 12

    Season with oyster sauce, hoisin sauce, and sesame oil. Cook to desired doneness. Set aside.

13. 13

    Add cilantro, green onions, sliced omelet, and beef to the bowl of noodles. Mix well.

14. 14

    Garnish with bean sprouts and fried bird eye chili peppers.

15. 15

    Enjoy your Kua Mee with Lao papaya salad for a complete meal.