Lort Cha
Lort Cha
Ingredients
- 1 lb fresh rice noodles
- 2 tablespoons olive oil
- 2 garlic, minced
- 1 onion, small, diced
- 1/2 lb chicken thigh, thinly sliced
- 1 bell pepper, sliced
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 cup bean sprouts
- 1/2 cup chives, chopped
- 2 eggs, scrambled, for topping
- as needed chili garlic sauce, for serving, optional
Instructions
- 1
Place the 1 lb (454g) fresh rice noodles into a bowl. Pour hot water over the noodles, ensuring they are fully submerged. Let the noodles sit in the hot water for 1 minute, then immediately drain them. Set aside.
⏱️ 2 min
- 2
Heat 2 tablespoons of olive oil in a large wok or pan over medium-high heat. Add 2 cloves of minced garlic and 1 small diced onion to the hot oil. Sauté until fragrant, about 2-3 minutes.
⏱️ 3 min
- 3
Add 1/2 lb (227g) of thinly sliced chicken thigh to the wok. Cook until the chicken is browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 4
Add 1 sliced bell pepper to the wok and stir-fry for a few minutes until slightly tender-crisp, about 2-3 minutes.
⏱️ 3 min
- 5
In a separate small bowl, combine 1/2 cup (120ml) chicken broth, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, and 1 teaspoon black pepper. Mix well to create the sauce.
⏱️ 2 min
- 6
Pour the prepared sauce into the wok with the chicken and vegetables. Stir to combine and bring to a simmer.
⏱️ 2 min
- 7
Add the drained rice noodles to the wok. Using tongs or a spatula, gently toss the noodles with the sauce and other ingredients until they are well coated and heated through.
⏱️ 3 min
- 8
Stir in 1 cup (240ml) of bean sprouts and 1/2 cup (120ml) of chopped chives. Continue to toss for another minute until the vegetables are slightly wilted but still retain some crunch.
⏱️ 2 min - 9
Transfer the Lort Cha to a serving plate. Top with 2 scrambled eggs. Serve immediately. Optionally, add chili garlic sauce to taste.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lort Cha
- 1 lb fresh rice noodles
- 2 tablespoons olive oil
- 2 garlic, minced
- 1 onion, small, diced
- 1/2 lb chicken thigh, thinly sliced
- 1 bell pepper, sliced
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 cup bean sprouts
- 1/2 cup chives, chopped
- 2 eggs, scrambled, for topping
- as needed chili garlic sauce, for serving, optional
Instructions
- 1
Place the 1 lb (454g) fresh rice noodles into a bowl. Pour hot water over the noodles, ensuring they are fully submerged. Let the noodles sit in the hot water for 1 minute, then immediately drain them. Set aside.
⏱️ 2 min - 2
Heat 2 tablespoons of olive oil in a large wok or pan over medium-high heat. Add 2 cloves of minced garlic and 1 small diced onion to the hot oil. Sauté until fragrant, about 2-3 minutes.
⏱️ 3 min - 3
Add 1/2 lb (227g) of thinly sliced chicken thigh to the wok. Cook until the chicken is browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 4
Add 1 sliced bell pepper to the wok and stir-fry for a few minutes until slightly tender-crisp, about 2-3 minutes.
⏱️ 3 min - 5
In a separate small bowl, combine 1/2 cup (120ml) chicken broth, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, and 1 teaspoon black pepper. Mix well to create the sauce.
⏱️ 2 min - 6
Pour the prepared sauce into the wok with the chicken and vegetables. Stir to combine and bring to a simmer.
⏱️ 2 min - 7
Add the drained rice noodles to the wok. Using tongs or a spatula, gently toss the noodles with the sauce and other ingredients until they are well coated and heated through.
⏱️ 3 min - 8
Stir in 1 cup (240ml) of bean sprouts and 1/2 cup (120ml) of chopped chives. Continue to toss for another minute until the vegetables are slightly wilted but still retain some crunch.
⏱️ 2 min - 9
Transfer the Lort Cha to a serving plate. Top with 2 scrambled eggs. Serve immediately. Optionally, add chili garlic sauce to taste.
⏱️ 2 min