Kathew Cha (Mee Cha)
Kathew Cha (Mee Cha)
Ingredients
For the Stir-fry
- 1 pound rice noodles, Pho noodles
- 3/4 pound pork belly, thinly sliced
- 3/4 pound shrimp, peeled and deveined
- 3 eggs
- 4 tablespoons vegetable oil
- 4 garlic, minced
- 1 1/2 cup water, divided, plus more as needed
- 1 1/2 handful bean sprouts
- 1/3 cup chives, chopped, or green onions
For the Sauce
- 3/4 tablespoon tamarind paste
- 1 1/2 tablespoons oyster sauce
- 1 1/2 teaspoons fish sauce
- 1 1/2 teaspoons seasoning soy sauce
- 4 teaspoons granulated sugar, to taste
- 3/4 teaspoon chicken bouillon
- 3/4 teaspoon black soy sauce
Optional Garnish
- 1 lobster tail, cooked
Instructions
- 1
In a large wok or skillet, sauté the sliced pork belly over medium-high heat. Add about 1/2 cup of water to the pan while cooking to help tenderize the pork belly.
⏱️ 7 min
- 2
Once the pork belly is partially cooked and has rendered some fat, add the peeled and deveined shrimp to the pan. Continue cooking the pork belly and shrimp together until both are fully cooked through. Remove the cooked pork belly and shrimp from the pan and set aside.
⏱️ 4 min
- 3
Crack the 3 eggs directly into the same pan. Scramble the eggs until they are cooked through. Remove the scrambled eggs from the pan and set aside with the pork belly and shrimp.
⏱️ 3 min
- 4
Wipe the pan clean if necessary, then return it to medium-high heat. Add 4 tablespoons of vegetable oil. Once the oil is hot, add the 4 minced garlic cloves and sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min
- 5
Pour in 3/4 to 1 1/4 cups of water (start with 3/4 cup and add more later if needed). Add the tamarind paste, oyster sauce, fish sauce, seasoning soy sauce, granulated sugar, chicken bouillon, and black soy sauce. Stir all the sauce ingredients together until well combined and simmering.
⏱️ 3 min
- 6
Add the 1 pound of rice noodles to the pan with the sauce. Toss the noodles continuously with the sauce until they are about halfway cooked. If the noodles begin to dry out or stick, add additional water, 1 to 2 tablespoons at a time, as needed to help them cook.
⏱️ 7 min
- 7
Return the previously cooked eggs, pork belly, and shrimp to the pan with the noodles. Continue tossing everything together until the noodles are fully cooked but still firm and not soggy.
⏱️ 3 min
- 8
Turn off the heat. Add the 1 1/2 handfuls of bean sprouts and the chopped chives or green onions to the pan. Mix all the ingredients together thoroughly until the bean sprouts and chives are just combined and slightly wilted.
⏱️ 1 min
- 9
Serve immediately. Optionally, top each serving with a cooked lobster tail for an extra treat.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kathew Cha (Mee Cha)
For the Stir-fry
- 1 pound rice noodles, Pho noodles
- 3/4 pound pork belly, thinly sliced
- 3/4 pound shrimp, peeled and deveined
- 3 eggs
- 4 tablespoons vegetable oil
- 4 garlic, minced
- 1 1/2 cup water, divided, plus more as needed
- 1 1/2 handful bean sprouts
- 1/3 cup chives, chopped, or green onions
For the Sauce
- 3/4 tablespoon tamarind paste
- 1 1/2 tablespoons oyster sauce
- 1 1/2 teaspoons fish sauce
- 1 1/2 teaspoons seasoning soy sauce
- 4 teaspoons granulated sugar, to taste
- 3/4 teaspoon chicken bouillon
- 3/4 teaspoon black soy sauce
Optional Garnish
- 1 lobster tail, cooked
Instructions
- 1
In a large wok or skillet, sauté the sliced pork belly over medium-high heat. Add about 1/2 cup of water to the pan while cooking to help tenderize the pork belly.
⏱️ 7 min - 2
Once the pork belly is partially cooked and has rendered some fat, add the peeled and deveined shrimp to the pan. Continue cooking the pork belly and shrimp together until both are fully cooked through. Remove the cooked pork belly and shrimp from the pan and set aside.
⏱️ 4 min - 3
Crack the 3 eggs directly into the same pan. Scramble the eggs until they are cooked through. Remove the scrambled eggs from the pan and set aside with the pork belly and shrimp.
⏱️ 3 min - 4
Wipe the pan clean if necessary, then return it to medium-high heat. Add 4 tablespoons of vegetable oil. Once the oil is hot, add the 4 minced garlic cloves and sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min - 5
Pour in 3/4 to 1 1/4 cups of water (start with 3/4 cup and add more later if needed). Add the tamarind paste, oyster sauce, fish sauce, seasoning soy sauce, granulated sugar, chicken bouillon, and black soy sauce. Stir all the sauce ingredients together until well combined and simmering.
⏱️ 3 min - 6
Add the 1 pound of rice noodles to the pan with the sauce. Toss the noodles continuously with the sauce until they are about halfway cooked. If the noodles begin to dry out or stick, add additional water, 1 to 2 tablespoons at a time, as needed to help them cook.
⏱️ 7 min - 7
Return the previously cooked eggs, pork belly, and shrimp to the pan with the noodles. Continue tossing everything together until the noodles are fully cooked but still firm and not soggy.
⏱️ 3 min - 8
Turn off the heat. Add the 1 1/2 handfuls of bean sprouts and the chopped chives or green onions to the pan. Mix all the ingredients together thoroughly until the bean sprouts and chives are just combined and slightly wilted.
⏱️ 1 min - 9
Serve immediately. Optionally, top each serving with a cooked lobster tail for an extra treat.
⏱️ 2 min