Laotian Kua Mee

     Welcome to Lao! This month for Eat the World we are using the kitchen to travel to the Southeast Asian Country of Laos. Laos is a small country bordered by Thailand, Vietnam, Myanmar, Cambodia, and China. Laos and new York City have roughly the same population size though land wise Laos is roughly 300 times larger. 

     This noodle dish was amazing. It came together easily and the flavor was such a perfect balance of sweet and savory. The caramelized sugar with the salty soy sauce was so, very, very, delicious. I will admit, at first I was intimidated the first time I saw the noodles being made. The caramelized sugar sauce looked like it could be finicky or complicated, but really it didn't seem prone to scorching or seizing. I made this several times this month for dinner, it was that good and simple, and never had an issue. 

     Usually the bean sprout are added once the noodles have had about 20 minutes to cool. The noodles are easier to mix once they have had time to cool and that keeps the mung bean sprouts from cooking. However I like to add them when they are hot because I like the every slight amount it cooks them. 

Check out all the wonderful Laotian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Kua Mee Recipe
1/3 c. oil
1/4 c. sugar
6 cloves garlic, minced
1/2 red onion, finely chopped
12 oz. ground pork
1 1/4 c. water
3 Tbsp. soy sauce
3 Tbsp. seasoning sauce
3 Tbsp. vegetarian oyster sauce
1/2 tsp. rice vinegar
12 oz. fresh rice noodles

1 c. cilantro
1 c. green onion
1 1/2 c. mung bean sprouts

2 eggs

Whisk the eggs together with a teaspoon of water and a pinch of salt. Heat a splash of oil in a small skillet and add the eggs. Cook until almost all the way cooked through. Flip the eggs and cook the other side. Remove from the pan and set aside until cool. Once it's cool cut the omelette in half and slice in to strips. 

Heat the third a cup of oil in a medium wok. Add the sugar and cook, stirring, until the sugar starts to turn brown and the clumps are gone. Add the onion and cook for 2 - 3 minutes. Add the garlic and cook for another minutes. 

Add the pork and leave to sizzle for a minute or two. Start to break up the pork slightly and cook, stirring, until it's about 75% cooked. Add the water to stop the sugar from cooking any further. Stir in the soy sauce, seasoning sauce, oyster sauce, and rice vinegar. Bring to a boil. 

Add the noodles and cook, stirring and turning, until the noodles are cooked through and the liquid is absorbed. 

Remove from the heat and allow to stand for 5 minutes. Add half the mung beans and stir to combine. Top the noodles with the remaining mung beans, cilantro, green onions, and sliced egg. 

Serve with extra soy or seasoning sauce on the side. 


  1. I love that combination of soft noodles with fresh bean sprouts. I will definitely give this a try soon.

  2. Ohhh the different level of flavors are delightful in this noodle dish!

  3. Ohhh how I love bean sprouts - this dish sounds amazing!

  4. That sweet-salty-garlicky combo sounds absolutely amazing. I can see why it's such a killer dish. Can't wait to try it.

  5. Another fabulous dish. I wish we could do an actual potluck this month.

  6. Yum! This would be a hit in my house!


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