Lort Cha Cambodian Stir Fried Rice Noodles with Pork and Egg
Chewy rice noodles wok fried with garlic, pork, egg and beansprouts, a Cambodian street food classic that takes 25 minutes.
- Time25 min
- LevelEasy
- Costabout £2.79 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the noodles in just boiled water for the time on the packet, usually 6 to 8 minutes, until pliable but still firm. Drain and toss with a teaspoon of the oil so they do not stick.
7 min - 2
Mix the tamari, fish sauce and sugar in a small bowl until the sugar dissolves.
- 3
Heat a wok or large frying pan until very hot. Add half the oil and fry the pork for 4 minutes, breaking it up, until browned. Add the garlic for 30 seconds. Push to one side.
4 min 30 s - 4
Pour the eggs into the cleared space and let them set for 20 seconds, then scramble and mix through the pork.
- 5
Add the noodles and the sauce and toss for 3 minutes, using tongs, until the noodles pick up colour and are tender. Add a splash of water if they start to stick.
3 min - 6
Throw in the beansprouts and spring onions and toss for 1 minute. Serve with lime, cucumber and chilli. It should smell smoky, garlicky and savoury.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.