Laotian Khaw Mee Recipes

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pour in beaten eggs and swirl pan to coat bottom with egg. Fry until almost set and flip over to cook other side. Turn egg out onto cutting board and cut in half, and then into 1/2 inch strips. Set aside.
• Heat remaining oil in skillet and saute garlic and tomatoes for 3 minutes. Add oyster sauce, soy sauce, vinegar, fish sauce and sugar and cook 2 minutes.
• Add drained noodles and toss and cook about 2 minutes.
• Add egg strips, bean sprouts and green onions, toss and turn onto a plate.
• Serve with lime wedge, if desired.

Steps:

• Separate the noodles by peeling them apart one at a time. Set aside.
• Prepare your ingredients: Crush the garlic and chilies, and set aside. Pick off the leaves of the basil, and set aside.
• Add the oil to a pan, and heat on high. Then add the garlic, chilies and onions. Keep stirring so it doesn't burn.
• When the garlic turns light brown, add the broccoli & meat. Keep stirring and cook until finished, about a minute.
• Add the noodles. You may need to add a a few tablespoons of water if the pan gets too dry. Don't add a lot, or the noodles will get mushy.
• After frying for a minute or two, add the soy sauces, sugar and oyster sauce & alcohol. Stir well to mix.
• Add the basil & tomatoes. Stir to mix. When the basil is wilted it's done.

Steps:

• Bring the 6 cups of water to a boil in a large pot; add noodles, stir so they do not stick, then cook until tender (see package directions).
• Drain noodles and set aside.
• In a small bowl, combine 1/2 cup water with cornstarch, fish sauce, soy sauce, and sugar; mix well and set aside.
• Heat your wok or large skillet over high heat, then add oil, garlic, and chicken; stir fry until chicken is cooked through; season with salt and pepper.
• Stir in carrots and onion; add noodles and stir until noodles are hot.
• Stir in bean sprouts; add cornstarch mixture and stir well to thicken sauce.
• Remove from heat and stir in green onions.
• Serve hot.

Steps:

• For the sauce mix all ingredients together.
• Heat oil in wok over a low heat.
• Add garlic, ginger and chives. Stir to release fragrance.
• Add noodles stirring to breakup and heat through.
• Turn up the heat a little and add the sauce and bean sprouts.
• Keep tossing and stirring and the noodles become very soft.
• Serve.

Steps:

• Rinse noodles under hot water; drain.
• Transfer to a large bowl, separate with a fork (being careful not to break them).
• Heat a large oiled non-stick pan; pour in half the combined eggs and water.
• Swirl pan to make a thin omelette; cook until just set.
• Transfer omelette to board, roll tightly, cut into thin strips.
• Repeat with remaining egg mixture.
• Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and sugar until fragrant.
• Add vegetables; stir-fry until cabbage is just wilted.
• Remove vegetables from pan.
• Heat remaining oil in same pan; stir-fry noodles 2 minutes.
• Add vegetables, pork and combined sauces; stir-fry until heated through.
• Serve sprinklered with omelette strips.