Kuy Teav Cambodian Breakfast
361kcal
Ingredients
- 8 oz dried rice noodles
- 2 tbsp vegetable oil
- 2 vegetable oil
- 1 lb boneless chicken breast, cut into thin slices
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp sugar
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 cups chicken broth
- 1 cup coconut milk
- 2 tsp chopped cilantro
- 2 tsp chopped green onions
- 2 tsp chopped fried onions
Method
- Soak the dried rice noodles in hot water for 10 minutes or until soft. Drain and set aside.
- In a large wok or frying pan, heat the vegetable oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- Add the chicken slices and stir-fry for 2-3 minutes or until cooked through.
- In a small bowl, whisk together the fish sauce, light soy sauce, oyster sauce, sugar, black pepper, and salt.
- Pour the sauce over the chicken and stir to combine. Cook for an additional 1-2 minutes or until the chicken is evenly coated with the sauce.
- Add the chicken broth, coconut milk, and soaked noodles to the wok. Stir to combine and bring to a boil.
- Reduce the heat to low and simmer for 5-7 minutes or until the sauce has thickened and the noodles are fully cooked.
- Serve hot, topped with the cilantro, green onions, and fried onions.
Nutrition
Serving1gCalories361kcalCarbohydrates40gProtein20gFat14gSaturated Fat20gCholesterol36mgSodium997mgPotassium393mgFiber2gSugar1g
Notes
Tips and Tricks
Soak the noodles in hot water for 10 minutes before cooking to ensure that they are fully cooked and tender. Use a large wok or frying pan to allow for plenty of room to stir-fry the ingredients.Whisk the sauce ingredients together in a small bowl to ensure that they are evenly distributed. Use a strainer to drain the noodles and remove any excess water before adding them to the wok.