Burmese Noodles Recipes

COCONUT NOODLES

Steps:

• 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.

BURMESE PANTHAY NOODLE

Steps:

• Dust chicken cutlets with curry powder.
• Bring a pot of water to boil.
• Add dry noodle and cook until aldente for about 5 minute.
• Drain noodle in strainer.
• Chop onion and fry in oil in a wok or skillet until soft but not brown.
• Add chicken pieces and stir-fry until chicken is blanched.
• Add sweet soy sauce, chilli flakes, salt and 1/2 cup water and stir.
• Crack eggs into the wok, cover and cook undisturbed for 10 minute.
• Add noodle to wok and stir to coat.
• Cover and cook over very low flame for 10 minute.
• Serve with fresh onion-cucumber pickle.
• FRESH ONION-CUCUMBER PICKLE.
• Slice onion into rings.
• Partially peel cucumber and slice into rounds.
• Cut tomato into wedges.
• Mix onion, cucmber, tomato, sugar, lime zest and juice together.
• Chill for 15 min before serving.

BURMESE NOODLES

Steps:

• Using a motar and pestle or a food processor, work all the curry paste ingredients into a tough paste and set aside.
• Soak the mushrooms in warm water in a small bowl for 15 minutes or longer; drain, reserving the liquid. Discard the stems and slice the caps into strips. Pull the noodles apart with your fingers. Prepare the peanuts.
• Heat the oil in a wok over high heat, add the curry paste, and move it around the pan for 30 seconds. Lower the heat to medium and cook for 12-15 minutes, stirring frequently and adding small amounts of water from time to time to keep it from sticking. When it begins to release some of the oil, add the tomato, raise the heat, and add the mushroom liquid and coconut milk. Simmer for a minute, then add the mushrooms, snow peas, scallions, and soy; turn off the heat.
• Cook the noodles in plenty of boiling water until tender, about 4 minutes for fresh noodles. Scoop them out, shake off the excess water, and add them to the wok. Lift several times to coat thoroughly with the sauce. Pile the noodles onto platter and garnish with the reserved coconut cream, the peanuts, and the herbs.