Mee Katang (Khmer Seafood Stir Fry)

When I used to live in Lowell, MA, surrounded by many Khmer food, I used to have my brother order out Mee Katang special from Red Rose. It is like fast food but with vegetables and meat. I was fortunate enough to watch my mom cook it at home that when I left, I was able to mimic much of the ingredients. I’ve only ever found one restaurant that made something similar to this and it was in DC.

As I was hungry, I actually started cooking this dish at 10AM and had a bowl for brunch.

Because my boyfriend dislikes the noodles, I decided to prepare the noodles separately. Normally, this is cooked all together.

Preparing the noodles

The important thing about this noodle are the wide rice noodles. You can use dried noodles but I love getting the prepared ones from Chinatown.

The problem with using these noodles is cutting and peeling them apart. It does take about 10 minutes to finish one package since I’m incredibly slow.

Stir fry the noodles in advance (without oil, since the noodles are quite oily as is), and add a teaspoon of oyster sauce.

Once they’ve softened, just set them aside.

The main dish is incredibly yummy and full of meat and veggies. But it gets eaten quickly, despite it being meant for 4 servings. I’ve subtracted salt and sugar to try to make it healthy without taking out too much taste.


  • 2 eggs, scrambled
  • 1 cup of chicken broth
  • 1 tsp of olive oil
  • 4 cloves of garlic, minced
  • 1 tbsp of oyster sauce
  • 1 tsp of Golden Mountain Seasoning Sauce
  • .5 lbs of beef round, sliced
  • .5 lbs of shrimp, peeled and deveined
  • 1 can of baby corn
  • 1 can of straw mushrooms
  • handful of Chinese broccoli

Optional vegetables: snow peas, carrots, water chestnuts
Optional meat: squid, chicken, pork, etc


1. I prepared the scrambled eggs in advance as well but you can cook with the noodles if you want that stringy egg taste.

2. Heat up chicken broth and keep it simmering while cooking your food.

3. Heat up olive oil and roast garlic until it is golden.

4. Add beef (or any other red meat that takes a while to cook) and add oyster sauce and seasoning sauce. Afterwards, add the seafood since those are cooked faster.

5. After the last meat has been cooked, add the chicken broth and add the non-green veggies (this way, the green veggies won’t turn brown too quickly if you need to add additional sauces). Taste at this point and see if you need any additional sauces, salt or sugar, depending on your taste buds.

6. Once you’re satisfied with taste, add the veggies. Some people prefer to make the broth thick by adding corn starch but I avoid adding anything that might make the meal unhealthy.

7. Serve with noodles and scrambled eggs.

Don’t forget the sriracha sauce!