Cambodian lort cha noodle recipe | Gourmet Traveller

Ingredients

• 2½ tbsp each oyster sauce and dark soy sauce
• 2 tbsp fish sauce
• 1 tsp caster sugar
• 1 pork tenderloin (about 450gm), halved lengthways, thinly sliced
• 2 tsp cornflour
• 125 ml (1/3 cup) peanut oil
• 2 garlic cloves, crushed
• 1 tbsp finely grated ginger
• 500 gm fresh wide rice noodles, at room temperature for best results
• 1 bunch (1½ cups) garlic shoots, cut into 6cm lengths, loosely packed
• 1 bunch gai lan, stalks cut into 6cm lengths (thicker stalks halved lengthways), leaves shredded
• Fried eggs, bean sprouts, lime halves and crisp chilli oil, to serve