Lot Cha is made from short, round rice-flour noodles with a texture resembling small needles. The noodles are stir-fried with garlic and a variety of fresh vegetables, often combined with other flavorful ingredients. Lot Cha is traditionally served with a dipping sauce, which adds a delicious savory and sweet flavor and enhances the overall taste of the dish.
Key Ingredients: : Rice flour, Tapioca starch, Salt, Hot water, Cooking oil
Additional Ingredients for Lot Cha: Bean sprouts, Garlic chives, Spring onions flame, creating a fragrant aroma while preserving the squid’s natural sweetness.
First, combine the rice flour, tapioca starch, and salt. Gradually add hot water and knead until the mixture is well combined and forms a smooth dough.
When the noodles float to the surface, remove them and immediately soak them in cold or ice water for about 3 minutes.
Shape the dough into short, thin pieces according to your preferred size.
Drain well and toss with a small amount of cooking oil to prevent the noodles from sticking together.
Bring a pot of water to a boil and add a small amount of cooking oil.
To prepare Lot Cha, heat cooking oil in a pan, then add the vegetables. Once the vegetables begin to soften, add the cooked noodles and stir-fry them together.
Gradually add the shaped noodles to the boiling water. Reduce the heat to prevent the noodles from breaking apart during cooking.
Transfer to a serving plate and top with the dipping sauce and a fried egg. The combination creates a fragrant, savory, and satisfying Cambodian street-food experience.
