Coconut Noodles

Edit
Coconut Noodles

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."

Rating

Ingredients

  • 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
Set base servings to enable scaling:

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.

Source: https://cooking.nytimes.com/recipes/12024-coconut-noodles