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Description
This noodle recipe comes from Ma Thanegi, a Burmese writer in Yangon, Myanmar, who called it a dish "so easy, the worst cook in the world could make it."
Ingredients
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1/2pound chicken, boned, skinned and cut into 3/4-inch cubes 1teaspoon fish sauce Sea salt 1/4cup peanut oil 1/4teaspoon turmeric 1small sweet onion, finely chopped 3cloves garlic, finely chopped 1/2teaspoon sweet paprika 201-inch cubes fish cake, deep-fried 5cups chicken broth 1/4cup roasted chickpea flour 2/3cup coconut milk 13peeled shallot lobes, one of them finely sliced and soaked in water 3/4pound boiled spaghetti-size egg noodles 2hard-boiled eggs, thinly sliced 2scallions, sliced Handful of deep-fried rice noodles 1lime, cut into wedges Red chilies, roasted in a pan and then coarsely ground
Directions
Knead the chicken with the fish sauce and a pinch of salt and let rest for 10 minutes. Place a medium saucepan over medium-high heat and add the oil and turmeric. Scrape in the onions and sauté for a minute. Add the garlic and cook 1 more minute. Stir in the paprika, then the chicken, cooking until the chicken is blanched on the outside. Fold in the fish cakes and 1/2 cup water and simmer until most of the liquid is absorbed. In a large saucepan, bring the broth to a boil. Dissolve the chickpea flour in 1/2 cup water and pour into the broth, stirring until the mixture thickens slightly. Add the chicken to the broth, and stir in the coconut milk. Bring to a boil, then lower the heat. Add the shallot lobes and simmer until just cooked through. Season to taste. To serve, place a handful of noodles in each of 4 deep bowls and ladle on a generous amount of chicken and broth. Garnish with sliced (drained) shallot, hard-boiled egg, scallions and fried noodles. Serve, passing lime wedges and roasted chilies.
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