Kua Mee Recipe

I absolutely love this noodle dish because it’s a delightful fusion of tender rice noodles with savory pork and shrimp, creating a flavor-packed meal that’s incredibly satisfying. Plus, the combination of crunchy bean sprouts, zesty lime, and a sprinkle of peanuts adds the perfect finishing touch that keeps me coming back for more!

I create recipes that bring authentic flavors to the table, and Kua Mee is one dish that perfectly embodies this. My version of the recipe uses wide, flat rice noodles; rich pork belly; and fresh shrimp.

I enhance the dish with soy and oyster sauces and always top it with chopped green onions and crushed peanuts.

Ingredients

• Rice Noodles: These provide carbohydrates, giving the dish its hearty foundation and texture.
• Pork Belly: A rich source of protein and fat, adds savory flavor and depth.
• Shrimp: Protein-packed, low in fat, they lend a delicate sweetness to the noodles.
• Garlic: Known for its bold, aromatic flavor, garlic enhances the overall taste.
• Soy Sauce: Adds umami and a salty balance, rounding out the flavors.
• Lime: Provides a refreshing, tangy contrast, brightening the dish.

Ingredient Quantities

• 200g rice noodles (wide and flat)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 eggs, beaten
• 100g pork belly, thinly sliced
• 100g shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1/2 cup bean sprouts
• 2 green onions, chopped
• 1/4 cup crushed peanuts
• 1 lime, cut into wedges

Instructions

1. Let the warm water envelop the rice noodles for half an hour, or until they are tender enough to eat. Throw away the water. The noodles are now ready to be used.

2. In a large pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic to the pan and sauté it until it’s very fragrant.

3. Into the pan go the well-beaten eggs, and they get scrambled until they’re just right. When they’re done, you push them to the side.

4. Then add the oil that is left over, and slice the pork belly to put in the same pan. Cook the pork until it begins to brown.

5. Add the shrimp and stir-fry until they turn pink and are cooked throughout.

6. Toss the drained rice noodles in with the eggs, pork, and shrimp in the pan to combine.

7. Combine soy sauce, oyster sauce, fish sauce, and sugar in a small bowl. Pour the mixture over the noodles and toss until they are coated evenly.

8. Include the bean sprouts and diced green onions. Stir-fry for an additional 2 minutes until everything is well integrated and the bean sprouts are soft.

9. Take the noodles off the heat and place them on a platter to serve.

10. Add crushed peanuts as a garnish, and place lime wedges on the side for squeezing over the dish. Then, enjoy!

Equipment Needed

1. Large bowl
2. Large pan or wok
3. Measuring spoons
4. Cutting board
5. Knife
6. Wooden spoon or spatula
7. Small bowl
8. Plate for serving

FAQ

• What type of rice noodles should I use for Kua Mee?Choose rice noodles that are broad and flat, because they hold the sauce well and have the right texture for this dish.
• Can I substitute the pork belly with another protein?Indeed, pork belly can be replaced with chicken, beef, or tofu, yielding a totally different flavor profile.
• Is it necessary to use shrimp in this recipe?Shellfish is not a necessary ingredient in this dish. If you prefer, you can replace it with a different kind of protein.
• What can I use instead of fish sauce?In the absence of fish sauce, soy sauce may serve as a substitute, but it will not provide the same flavor.
• How can I make this dish vegetarian?Remove the pork belly and shrimp and replace them with tofu. Use vegetarian substitutes for fish sauce and oyster sauce.
• Can this dish be made spicy?You can indeed increase the spice level of the dish by adding chili paste or fresh chopped chilies.
• How do I ensure the noodles don’t stick together?Prepare the noodles as specified in the package instructions. Once the noodles have reached the proper state, quickly rinse them in cold water to stop the cooking process. This will result in noodles that are al dente, or with a slight bite and firmness. Oil the noodles lightly so they do not clump together-

Substitutions and Variations

Rice noodles: Replace with wide egg noodles or flat wheat noodles, using them in the same way; the result will be slightly different in texture but otherwise quite similar.
Pig stomach: Use chicken breast or tofu for a leaner option or vegetarian version.
Shrimp: Substitute firm tofu or chicken if you don’t eat seafood.
Sauce de poisson : Utilisez de la sauce soja comme alternative amicale aux végétariens.
Crushed peanuts: If you don’t have peanuts, substitute with crushed cashews or almonds.

Pro Tips

1. Prepare Ingredients Ahead Before you start cooking, make sure all ingredients are prepped and within reach. This recipe cooks quickly, so having everything ready will ensure a smooth cooking process.

2. Perfect Noodles Don’t over-soak the rice noodles; they should be tender but not mushy. It’s better to slightly under-soak them, as they will continue to cook in the pan.

3. High Heat Stir-Frying Use high heat when stir-frying the pork and shrimp to achieve a nice sear without overcooking. This will also help to prevent the ingredients from steaming.

4. Customize Flavor Taste the sauce mixture before adding it to the pan and adjust to your preference. You can add more soy sauce for saltiness, sugar for sweetness, or fish sauce for umami.

5. Citrus Boost Squeeze the lime over the dish just before serving. This enhances the freshness and balances the savory flavors with a touch of acidity.