Cambodian Cha Mee - The Best Stir Fry Noodles Recipe

Craving a dish that’s bursting with flavor, easy to make, and perfect for any occasion? Look no further than Cambodian Cha Mee (pronounced Cha Mi Sou)! This incredible stir fry noodles recipe features tender mung bean vermicelli, savory ground pork, earthy mushrooms, and a mouth-watering sauce that will transport your taste buds straight to Southeast Asia. While it’s a beloved dish for special gatherings like Khmer New Year, it’s so quick and easy you’ll want to make it a regular weeknight meal.
Big Flavor, Fast: You’ll get an explosion of savory, umami-rich taste in about 30 minutes of active cooking after a quick soak.
Pantry-Friendly: This recipe relies on common Asian pantry staples like soy sauce, fish sauce, and oyster sauce, making it super accessible.
Flexible & Forgiving: While we’re focusing on a delicious pork and mushroom version, this dish is wonderfully adaptable to other proteins or veggies.
Get ready to master an authentic, yet totally approachable, Cambodian Cha Mee recipe. We’ll show you exactly how to achieve perfectly stir-fried vermicelli that’s never clumpy, discover fantastic flavor add-ins, and explore serving ideas. You’ll understand each ingredient, how to make smart swaps, and even get a little peek into Cambodia’s rich noodle culture. So, let’s get cooking and make some amazing recipes for stir fry noodles!

Ingredients

• Noodles & Soaking
• 8 oz (225g) dried mung bean vermicelli noodles (also called glass noodles or cellophane noodles)
• 4 cups warm water (for soaking)
• Pork & Veg
• 1 tbsp neutral cooking oil (like vegetable or canola)
• 3 cloves garlic, minced
• 1 lb (450g) ground pork (or thinly sliced pork shoulder)
• 1 cup (25g) dried wood ear mushrooms, rehydrated and sliced (see instructions)
• ½ cup (10g) dried tofu skin (or bean curd sheets), rehydrated and sliced (optional, but authentic)
• 4 scallions (green onions), sliced (white and green parts separated)
• Sauce Mixture
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tbsp dark or thick soy sauce (for color and deeper umami)
• 1 tbsp oyster sauce
• 1 tsp granulated sugar
• ¼ tsp white pepper (or black pepper)
• 2 tbsp water
• Garnish (Optional)
• Extra sliced scallions
• Fried shallots
• Chili flakes or fresh bird's eye chilies
• Lime wedges

Directions

1. Soak and Prep NoodlesPlace the dried vermicelli noodles in a large bowl. Pour warm water over them, ensuring they are fully submerged. Let them soak for 20-30 minutes, or until they are pliable, translucent, and slightly chewy but still firm. They should bend easily without breaking. Once soaked, drain the noodles thoroughly in a colander. If they are very long, use kitchen shears to cut them into 4-6 inch (10-15 cm) lengths for easier eating. Make sure they are well-drained to prevent your stir-fry from becoming watery.
2. Rehydrate Tofu Skin and MushroomsIf using dried wood ear mushrooms and tofu skin, place them in separate bowls. Cover with hot water and let them soak for 15-20 minutes until softened. Once rehydrated, squeeze out any excess water from both. Slice the wood ear mushrooms into thin strips and the tofu skin into bite-sized pieces.
3. Mix the SauceIn a small bowl, whisk together the fish sauce, light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and 2 tablespoons of water. Give it a quick taste and adjust for saltiness or sweetness if desired before you start cooking. This pre-mixed sauce is key for a quick stir-fry!
4. Stir-fry Aromatics and PorkHeat a large wok or high-sided skillet over medium-high heat until it’s hot, almost smoking. Add the cooking oil, then toss in the minced garlic. Stir-fry for about 15-30 seconds until fragrant, being careful not to burn it. Immediately add the ground pork to the wok. Break it up with your spatula or spoon and stir-fry until it’s no longer pink and is cooked through, about 5-7 minutes.
5. Add Mushrooms, Tofu Skin, and SauceAdd the rehydrated and sliced wood ear mushrooms and tofu skin (if using) to the wok with the pork. Toss everything together for 1-2 minutes. Pour in the prepared sauce mixture. Stir well to coat all the ingredients, letting the sauce simmer and reduce slightly for 1-2 minutes so the flavors deepen and meld together.
6. Add Noodles and FinishAdd the thoroughly drained vermicelli noodles to the wok. Using tongs or chopsticks, toss constantly for 3-5 minutes. The goal is to evenly coat the noodles with the sauce until they are glossy and heated through. If the pan looks too dry or the noodles seem a bit stiff, add a splash (1-2 tablespoons) of water or broth to help loosen them. Finally, add the white parts of the sliced scallions and cook for another minute. Taste and adjust seasoning if needed – a little more fish sauce for salt, or sugar for balance.
7. Taste and PlateDo a final taste test. If you want a kick, now’s the time to stir in some chili flakes or a dash of your favorite Cambodian chili paste. Transfer the stir fry noodles and vegetables to a large serving platter. Sprinkle with the green parts of the scallions, and optionally, some fried shallots for extra crunch and flavor. Serve immediately with lime wedges on the side for a burst of brightness.
8. Chef's Notes:
   1. Preventing Clumping: Ensure your noodles are well-drained after soaking. When adding them to the wok, toss constantly and vigorously with tongs. A small splash of water or broth can help separate them if they start to stick.
   2. Dry Pan Fix: If your wok looks too dry during cooking, or the noodles aren't softening enough, add 1-2 tablespoons of water or broth at a time until they reach the desired consistency.
   3. Mild vs. Spicy: This recipe is mildly spiced. For more heat, offer chili flakes or fresh chilies on the side, allowing everyone to customize their spice level.