Traditional Kanghou: A Taste of Manipur Cuisine

Ingredients

500 grams of flat rice noodles
200 grams of chicken breast, thinly sliced
1 cup of vegetables (bell peppers, carrots, and peas)
2 tablespoons of vegetable oil
3 cloves of garlic, minced
1 tablespoon of soy sauce
1 tablespoon of oyster sauce
1 teaspoon of sugar
1/2 teaspoon of black pepper
2 eggs
1 cup of bean sprouts
2 green onions, chopped
1 lime, cut into wedges
1/4 cup of chopped peanuts

Steps and instructions

First, soak the flat rice noodles in a bowl of warm water for about 20 minutes until they become soft. Then drain them and set aside.
Heat 1 tablespoon of the vegetable oil in a large wok or frying pan over medium-high heat. Add the thinly sliced chicken breast and stir-fry until it is cooked through. Remove the chicken from the wok and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and sauté until it is fragrant.
Increase the heat to high, add the soaked and drained noodles, and stir-fry for about 2 minutes.
Push the noodles to one side of the wok, then crack the eggs into the other side. Scramble the eggs and cook them until they are set.
Mix the eggs with the noodles, then add the cooked chicken, vegetables, soy sauce, oyster sauce, sugar, and black pepper. Stir-fry everything together until it is well combined and heated through.
Add the bean sprouts and chopped green onions, and stir-fry for another 1-2 minutes.
Remove the wok from the heat. Serve the Kanghou hot, garnished with the lime wedges and chopped peanuts.

Tools for making

Wok - A large, deep, round-bottomed pan used for stir-frying.
Frying pan - A flat-bottomed pan used for cooking the chicken and eggs.
Knife - Used for slicing the chicken breast and chopping the vegetables.
Cutting board - Provides a stable surface for cutting and chopping ingredients.
Bowl - Used for soaking the rice noodles in warm water.
Tongs - Handy for tossing and stirring the noodles and other ingredients in the wok.
Spatula - Used for flipping and mixing the ingredients in the pan.
Measuring cups and spoons - To accurately measure the ingredients like soy sauce, oyster sauce, and sugar.
Lime squeezer - Optional, but helpful for squeezing lime juice over the Kanghou.

Recipe variations

Replace chicken with shrimp or tofu for a seafood or vegetarian version.
Add extra vegetables such as broccoli, mushrooms, or baby corn for more variety.
Spice it up by adding chopped chili peppers or red pepper flakes for some heat.
Include different protein options like beef, pork, or even mixed seafood.
Experiment with different sauces like hoisin sauce, teriyaki sauce, or sweet chili sauce to change the flavor profile.
Add some crunchy texture by topping the dish with fried shallots or crushed peanuts.
For a healthier twist, use whole wheat or gluten-free noodles instead of flat rice noodles.

Recipe overview

If you're looking to try a delicious and authentic dish, Kanghou is the perfect choice! This flavorful recipe hails from the beautiful country of Laos and is typically made with flat rice noodles stir-fried with chicken, vegetables, and a perfect blend of savory sauces. The key to a good Kanghou is to cook everything quickly over high heat, ensuring that the noodles get a nice char without becoming too soft. This recipe is versatile and can be tailored to your taste. Feel free to substitute the chicken with beef, shrimp, or tofu and use your favorite vegetables. The final garnishing with fresh lime and chopped peanuts adds a refreshing tang and a much-needed crunch. This dish is not just a treat to your taste buds, but also a feast for your eyes! So roll up your sleeves and let's get cooking!

Common questions

Can I use other types of noodles instead of flat rice noodles?
Yes, you can use other types of noodles such as rice vermicelli or egg noodles as a substitute for flat rice noodles.
Can I use other proteins instead of chicken?
Absolutely! You can use beef, shrimp, tofu, or even a combination of different proteins according to your preference.
Can I add more vegetables?
Of course! Feel free to add or substitute any vegetables you like, such as broccoli, mushrooms, or baby corn, to customize the dish to your taste.
Is there a vegetarian version of this recipe?
Yes, you can make a vegetarian version by omitting the chicken and using vegetable broth or soy sauce for added flavor.
Can I make this recipe spicy?
Certainly! You can add some chili flakes or sriracha sauce to give the Kanghou a spicy kick, according to your preference for heat.
Can I prepare the ingredients in advance?
Yes, you can prepare the ingredients in advance by slicing the chicken, chopping the vegetables, and mincing the garlic. Store them separately in airtight containers in the refrigerator until you are ready to cook.
Can I reheat leftovers?
Absolutely! Kanghou leftovers can be reheated in a pan or microwave until heated through. Add a splash of water or broth if needed to prevent the noodles from drying out.
Can I make Kanghou gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free soy sauce and oyster sauce, and ensuring that the other ingredients you use are also gluten-free.

Serving dishes and utensils

Wok - A traditional Chinese cooking pan with high, sloping sides that allows for easy tossing and stir-frying of ingredients.
Frying Pan - An alternative to a wok, a frying pan can be used to stir-fry the ingredients if a wok is not available.
Knife - Essential for slicing the chicken breast and chopping vegetables.
Cutting Board - Provides a stable surface for cutting and preparing ingredients.
Tongs - Useful for tossing and flipping the noodles and ingredients while stir-frying.
Spatula - Helps to stir and mix the ingredients in the wok.
Bowl - Used for soaking the rice noodles before stir-frying.
Measuring Cups and Spoons - Necessary for accurate measurement of sauces and spices.
Lime Squeezer - Optional but helpful for extracting maximum juice from the lime wedges for garnish.
Garnish Plate - A plate or platter to arrange lime wedges and chopped peanuts for serving.

Origin stories

Kanghou or stir-fried noodles, a simple yet scrumptious dish, hails from the heart of Southeast Asia. It is particularly beloved in Laos, where it's often found sizzling in street-side woks. This dish, with its delicate balance of flavors and vibrant colors, aptly reflects the culinary philosophy of Laos, where food is considered an art form. Interestingly, "Kanghou" translates to "pan-fried" or "stir-fried," highlighting the technique that shapes the dish. Much like the country itself, Kanghou is a melting pot of flavors symbolizing the harmonious blend of different cultures that have influenced Laotian food over the centuries. The addition of peanuts, for instance, is a nod to the influence of Thai cuisine. So, every bite of Kanghou is not just a gastronomic delight, but also a journey through the rich and diverse culinary history of Laos.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.