Easy Cambodian Cha Mee - Healthy Stir-Fried Noodles Recipe

Craving a dish that’s bursting with flavor, surprisingly easy to make, and packed with goodness? Look no further than Cambodian Cha Mee (Cha Mi Sou)! This incredible stir-fried vermicelli noodle dish is a staple in Cambodian cuisine, beloved for its savory depth and satisfying textures. While often gracing tables during celebrations like Khmer New Year, we're here to show you how simple it is to whip up this healthy and nutritious recipe any night of the week. Forget complicated techniques; this recipe is designed to be approachable for everyone, whether you're a beginner cook or a seasoned home chef looking for easy healthy food for lunch or dinner.
You’ll absolutely love this recipe because it delivers:
Big Flavor, Fast: Get a truly authentic taste experience in about 30 minutes of active cooking time after a quick soak.
Pantry-Friendly: It relies on common Asian sauces like soy, fish, and oyster sauce that you likely already have.
Flexible & Adaptable: While we’re focusing on a delicious pork and mushroom version, this dish is wonderfully versatile with chicken or tofu, making it a fantastic healthy vegetarian recipe or healthy vegan recipe with a few simple tweaks.
Perfect for Everyone: It's a fantastic option when you're looking for easy and healthy foods to make, proving that delicious, healthy yummy food recipes don't have to be complicated.
In this guide, you’ll learn exactly how to create an authentic yet approachable Cha Mee recipe. We'll walk you through how to perfectly stir-fry vermicelli without clumping, discover key flavor add-ins and serving ideas, understand each ingredient (and how to swap it if needed), and even get a quick peek into Cambodia's vibrant noodle culture. Get ready to cook a truly healthy meal that will become a new family favorite!

Ingredients

• Noodles & Soaking
• 8 oz (225g) dried mung bean vermicelli noodles
• Warm water, for soaking
• Pork & Veg
• 1 lb (450g) ground pork (or thinly sliced pork shoulder)
• 1 tbsp neutral cooking oil (like grapeseed, canola, or vegetable oil)
• 4-5 cloves garlic, minced
• 1 cup sliced wood ear mushrooms (rehydrated if dried, or fresh shiitake/cremini as substitute)
• 1-2 sheets dried tofu skin (optional, rehydrated and thinly sliced)
• 3-4 scallions, green parts sliced for garnish, white parts minced for stir-frying
• Sauce Mixture
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce (for color and deeper umami)
• 1 tbsp oyster sauce (use vegetarian oyster sauce for a vegan option)
• 1 tsp granulated sugar
• ½ tsp white pepper
• ¼ cup water
• Garnish (Optional)
• Extra sliced scallions
• Fried shallots
• Fresh red chili flakes or Cambodian chili paste
• Lime wedges

Directions

1. Soak and Prep Noodles Place the dried mung bean vermicelli noodles in a large bowl. Cover them completely with warm water and let them soak for 20-30 minutes. You'll know they're ready when they become pliable, translucent, and easily bend without breaking. They should still have a slight firmness. Drain the noodles very well in a colander – ensuring they are not dripping wet is crucial to prevent a watery stir-fry and allow them to absorb the sauce effectively. If the noodles are very long, you can use kitchen shears to cut them into shorter, more manageable lengths (about 6-8 inches) for easier eating.
2. Rehydrate Tofu Skin and Mushrooms (if using dried) If using dried wood ear mushrooms or dried tofu skin, place them in separate bowls and cover with warm water. Let them soak for about 15-20 minutes until fully rehydrated and softened. Once soft, squeeze out any excess water thoroughly. Slice the wood ear mushrooms thinly and cut the tofu skin into bite-sized strips.
3. Mix the Sauce In a small bowl, combine the fish sauce, light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and ¼ cup of water. Whisk everything together until the sugar dissolves. Take a tiny taste and adjust the saltiness or sweetness if needed; remember, you can always add more later, but you can't take it away!
4. Stir-fry Aromatics and Pork Heat your wok or a large, high-sided skillet over medium-high heat until it’s hot. Add the 1 tbsp of neutral cooking oil. Once the oil shimmers, add the minced garlic and the white parts of the minced scallions. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic. Immediately add the ground pork to the wok. Break up the pork 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 Sauce Add the rehydrated and sliced wood ear mushrooms (and tofu skin, if using) to the wok with the cooked pork. Toss everything together for 1-2 minutes. Pour the prepared sauce mixture over the pork and vegetables. Bring it to a gentle simmer and let it cook for 2-3 minutes, stirring occasionally, allowing the flavors to deepen and the sauce to reduce slightly.
6. Add Noodles and Finish Add the well-drained vermicelli noodles to the wok. Using tongs or chopsticks, toss constantly for several minutes, ensuring the noodles are thoroughly separated, glossy, and evenly coated with the savory sauce. If the pan looks too dry or the noodles seem stiff, you can add a splash (1-2 tablespoons) of water or broth to help them absorb the sauce and soften further. Continue tossing until the noodles are perfectly cooked (translucent, flexible, and lightly chewy). Stir in the green parts of the sliced scallions at the very end for freshness. Taste and adjust seasoning one last time – a little extra fish sauce for saltiness, or a pinch of sugar for balance, if needed.
7. Taste and Plate Do a final seasoning check. If you like a little heat, now's the time to stir in some chili flakes or a dollop of Cambodian chili paste. Transfer the Cha Mee to a large platter or individual serving bowls. Garnish with extra fresh scallions, fried shallots, and a squeeze of lime juice for a bright finish. Serve immediately and enjoy your tasty healthy meal idea!