Crispy Cambodian Lort Cha Noodles

About this recipe

Make authentic Lort Cha noodles at home! This Cambodian thin noodle stir-fry is quick, savory, and packed with bold flavor. A simple weeknight dinner the whole family will love.

↓ Jump to Recipe

This post may contain affiliate links. Read our disclosure policy

Watch the recipe

Have you ever tried Cambodian cuisine? I have to admit that out of all of the Asian cooking I’ve done, Cambodian is certainly one cuisine that I’ve never tried until making this recipe!

If you’re like me and want to explore a new destination unseen, then you must try these Cambodian noodles as part of your Live to Cook one month challenge! You can get started on your cooking journey for free today by signing up to my newsletter!

This Lort Cha recipe was an excellent way to introduce me to Cambodian cooking! I loved all the flavors in our chicken and noodles, and it was super fast to make this recipe! I certainly would have it again any time, and I highly recommend you make this recipe if you’re looking for a completely new dining experience but still want a quick dinner on the table!

To watch how we make these super flavorful Cambodian noodles from start to finish (including the process of making our own rice pin noodles), be sure to watch the video! If you haven’t already, it would mean a lot to me if you could please subscribe, and don’t forget to hit the bell button so you receive the notifications when the recipe videos go live! Let’s get cooking!

Cambodian Lort Cha noodles in a white bowl topped with a fried egg and green onions.

Tools Needed to Make Lort Cha

Cambodian Lort Cha noodle stir-fry topped with a fried egg and garnished with green onions in a white bowl.

Tips to Guarantee the Most Delicious Cambodian Stir Fry

The wok to cook your Lort Cha should be well seasoned with oil to ensure ingredients don’t stick and also to prevent the need to use extra oil while cooking.
Make sure to use the best quality rice pin noodles, veggies and bean sprouts for a fresh, vibrant array of flavors.
While the chicken does not need much time to marinate to absorb the flavors, at least 10-15 minutes is important to have an impact in the overall flavor of your Cambodian stir fry!
Don’t be nervous about browning the garlic, it will only add to the flavors and will be worth the extra couple seconds of cooking time.

Cambodian Lort Cha noodles with fried egg, stir-fried noodles, chicken, and green onions in a white bowl.

Ingredients for Lort Cha

Scroll to the bottom of this post for the FULL PRINTABLE recipe card, with all ingredients and their quantities. You can save this recipe for later and the recipe card will also allow you to scale the entire recipe based on how many portions you want to make. All the ingredient quantities will be automatically adjusted, so you don’t have to figure this out!

For the Marinade

Chicken: I’m using chicken thighs because in my opinion they just make for better stir fries! Chicken thighs tend to be juicier because of their higher fat content. However, if you do want to use chicken breast, then that’s completely fine.
Soy sauce: The preference here would be dark soy sauce, but if you don’t have it, then that’s no problem at all! As I describe in my free motivational guide to explore your potential, Make Cooking Fun!, if there’s a suitable substitute you can use, then don’t stress about not being able to find a niche ingredient! My hack to get a similar color to what dark soy sauce produces is to combine regular soy sauce with oyster sauce.
Fish sauce: A little really goes a long way, adding an umami flavor profile to the dish.
Tapioca starch: Used to thicken the sauce.
Granulated sugar: Used to balance flavours by adding sweetness.

For the Sauce

Sambal oelek: If you didn’t know, this is an Indonesian chilli paste. You can use this or chilli garlic sauce. The sambal oelek I used actually has garlic added to it!
Soy sauce: Again, dark soy sauce is preferred, but if you don’t have it, then use a combination of regular soy sauce and oyster sauce.
Fish sauce: Known for it’s umami flavour profile, adding a sweet or meaty taste to the dish.
Granulated sugar: Some sweetness to balance out the saltiness of our other ingredients.

For the Lort Cha

Rice pin noodles: Also known as Silver Pin Noodles or Rats’ Tail Noodles. I honestly could not find them anywhere near me or even on Amazon, so I made them myself! You’ll need to allocate the extra time to do this, but don’t worry, it’s a really quick and easy process! Check out my recipe on how to make Rice Pin Noodles from scratch here.
Bean sprouts
Eggs: A fried egg for topping.
Butter: To fry your egg. Of course, you can use olive oil or whatever oil you want to cook your egg.
Canola oil: Used for stir frying all of our ingredients together. You can use whatever neutral oil you have, such as vegetable oil or even peanut oil if you want some nuttiness.
Garlic: Freshly chopped garlic cloves.
Seasoning: Salt is always essential!
Green onion: You’ll want to separate the white part from the green.

How to Make Cambodian Lort Cha

Marinate the Chicken

In a bowl, add the chicken thighs, dark soy sauce (or soy sauce + oyster sauce), fish sauce and baking powder. Mix well and marinate for 15-20 minutes.

Raw chicken pieces coated with white powder being sprinkled into a white bowl during marination for Lort Cha Noodles.

Dark soy sauce being poured into a small white bowl with blue trim containing marinade ingredients.

Raw chicken thighs marinating in a white bowl with soy sauce, fish sauce, and white baking powder.

Marinating raw chicken pieces in a white bowl with soy sauce and fish sauce mixture.

Prepare the Sauce

In another bowl, mix all the ingredients for the sauce and stir well. Set aside for now.

Soy-based sauce being poured from a bowl into a white dish for Lort Cha noodles.

Dark brown sauce being stirred in a white bowl for Lort Cha Noodles.

Hand dipping a dumpling into dark brown sauce in a white bowl for Lort Cha Noodles

Mixed sauce for Lort Cha noodles in a white bowl, being stirred with a spoon.

Homemade sauce for Lort Cha noodles in a white bowl, dark brown and glossy with a spoon.

Raw sliced meat in a bowl and a dark brown sauce with a spoon in a white bowl for Lort Cha Noodles.

To Boil

Bring a pot of water to a boil and cook the bean sprouts for 1 minute. Strain and set aside. Add the packaged or cooked rice pin noodles to the boiling water and cook for 1-2 minutes.

Boiling rice pin noodles in a pot of water on a stovetop.

Draining cooked rice pin noodles in a white bowl using a slotted spoon over a pot of boiling water.

Pot of boiling water with cooked rice noodles during the boiling step of Lort Cha Noodles preparation.

Pot of boiling water with white rice noodles being cooked for Lort Cha Noodles recipe.

To Stir-fry

While the bean sprouts and noodles are cooking, heat a seasoned wok on medium to medium high heat. In the meanwhile, heat another non-stick pan to prepare the sunny side up eggs with 1 tsp or so of butter.

Once hot, add vegetable oil and then the finely chopped garlic. Sauté and stir until lightly browned.

Add the marinated chicken and spread in a single layer. Cook undisturbed for 45 seconds to a minute to brown the chicken and then sauté. Add the cooked pin noodles and the sauce and mix well. Cook until the sauce thickens slightly.

Add the bean sprouts.

Marinated chicken browning in a wok during the initial searing step of Lort Cha noodles preparation.

Marinated chicken pieces browning in a wok during the initial searing step of Lort Cha noodles.

Chicken stir-frying in a wok with a spatula, browning in a single layer over high heat.

Cambodian Lort Cha noodles being stir-fried in a wok with cooked chicken pieces and white rice noodles.

Cooked noodles being stir-fried in a wok with chicken and sauce, mid-toss with a spatula.

Slotted spoon holding cooked noodles over a wok of stir-fried Lort Cha noodles with chicken and vegetables.

Add the chives and sauté until fragrant, then add the green onions.

Lort Cha noodles in a wok with bean sprouts, green onions, and fresh herbs being stirred together.

Lort Cha noodles being stir-fried in a wok with bean sprouts, chives, and green onions using a spatula.

Lort Cha noodles stir-frying in a wok with shrimp, green onions, bean sprouts, and white onions.

Cambodian Lort Cha noodles cooking in a wok with bean sprouts, chives, and green onions being stir-fried.

Mix well, and then serve fresh with one sunny side up egg per portion of Lort Cha.

Sunny side up egg cooking in a grey pan with a golden yolk and set white

Enjoy!

Lort Cha noodles served in a white bowl with a fork, showing golden crispy noodles mixed with meat and vegetables.

Lort Cha noodles in a white bowl topped with a sunny side up egg with runny yolk.

Can I Make Lort Cha In Advance?▼

No, I would not recommend that you do that! I tried this on myself, but once microwaved, the Lort Cha honestly tasted entirely different!

I had made two portions (but made a new fresh egg) and saved the second portion for the next morning. When stored in the fridge, the noodles tend to absorb excess moisture, which would not only cause the noodles to get stuck to each other, but they would also absorb a lot of the moisture from the sauce that made the dish delicious when freshly prepared! However, the dish became gummy and dry when reheated, which ruined the experience.

To be honest this dish is very fast to prepare! However, if you still want to save some time, you could make the noodles ahead of time, if you are making your own noodles. Be mindful that you should not make the noodles more than a day or two in advance, and you must store your noodles at room temperature to avoid them from sticking. If you really have to keep the plain noodles in the fridge, then they should last up to a week, but this is not recommended! Furthermore, you can marinate the chicken and prepare the sauce in advance.

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

Recipe by Anadi Misra

Lort Cha Noodles (Cambodian Pin Noodle Stir-Fry)

Make authentic Lort Cha noodles at home! This Cambodian thin noodle stir-fry is quick, savory, and packed with bold flavor. A simple weeknight dinner the whole family will love.

Be the first to rate ✦

Saved to your collection

20 min

Prep

10 min

Cook

30 min

Total

servings

medium

Level

Ingredients

Tap any quantity to scale

For the marinade

(110 g) chicken thighs(thinly sliced)
(15 ml) dark soy sauceShop →
(1 g) tapioca starchShop →
(2.5 ml) fish sauceShop →
(1 g) granulated sugarShop →

For the sauce

(8 g) sambal oelekShop →
(22.5 ml) dark soy sauceShop →
(3.8 ml) fish sauceShop →
(4 g) granulated sugarShop →

For the lort cha

(260 g) rice pin noodles · make your own
(15 ml) canola oilShop →
garlic cloves(finely chopped)
(75 g) bean sprouts
(16 g) chives(finely chopped)
green onions(finely sliced, green and white parts separated)
egg(cooked sunny side up)

Instructions

1
Marinate the chicken: In a bowl, add the chicken thighs, dark soy sauce (or soy sauce + oyster sauce), fish sauce and baking powder. Mix well and marinate for 15-20 minutes.
Marinate the chicken: In a bowl, add the chicken thighs, dark soy sauce (or soy sauce + oyster sauce), fish sauce and baking powder. Mix well and marinate for 15-20 minutes.
2
Prepare the sauce: In another bowl, mix all the ingredients for the sauce and stir well. Set aside for now.
Prepare the sauce: In another bowl, mix all the ingredients for the sauce and stir well. Set aside for now.
3
To Boil: Bring a pot of water to a boil and cook the bean sprouts for 1 minutes. Strain and set aside. Add the packaged or cooked rice pin noodles to the boiling water and cook for 1-2 minutes.
To Boil: Bring a pot of water to a boil and cook the bean sprouts for 1 minutes. Strain and set aside. Add the packaged or cooked rice pin noodles to the boiling water and cook for 1-2 minutes.
4
To Stir-fry: While the bean sprouts and noodles are cooking, heat a seasoned wok on medium to medium high heat. In the meanwhile, heat another non-stick pan to prepare the sunny side up eggs with 1 tsp or so of butter.
To Stir-fry: While the bean sprouts and noodles are cooking, heat a seasoned wok on medium to medium high heat. In the meanwhile, heat another non-stick pan to prepare the sunny side up eggs with 1 tsp or so of butter.
5
Once hot, add vegetable oil and then the finely chopped garlic. Sauté and stir until lightly browned.
Once hot, add vegetable oil and then the finely chopped garlic. Sauté and stir until lightly browned.
6
Add the marinated chicken and spread in a single layer. Cook undisturbed for 45 seconds to a minute to brown the chicken and then sauté. Add the cooked pin noodles and the sauce and mix well. Cook until the sauce thickens slightly.
Add the marinated chicken and spread in a single layer. Cook undisturbed for 45 seconds to a minute to brown the chicken and then sauté. Add the cooked pin noodles and the sauce and mix well. Cook until the sauce thickens slightly.
7
Add the bean sprouts and chives, sauté until fragrant and then add the green onions. Mix well, and then serve fresh with one sunny side up egg per portion of Lort Cha.
Add the bean sprouts and chives, sauté until fragrant and then add the green onions. Mix well, and then serve fresh with one sunny side up egg per portion of Lort Cha.

Nutrition per serving

488

Calories

23g

Protein

69g

Carbs

13g

Fat

Fiber

Sugar

1951mg

Sodium

Share This Recipe

Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi

Tested & written in Anadi’s kitchen

Tools Needed to Make Lort Cha

Tips to Guarantee the Most Delicious Cambodian Stir Fry