Burmese Noodles Recipes

COCONUT NOODLES

Coconut Noodles image

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."

Provided by Amanda Hesser

Categories dinner, main course

Time 20m

Yield serves 4

Number Of Ingredients 19

Ingredients

1/2 pound chicken, boned, skinned and cut into 3/4-inch cubes
1 teaspoon fish sauce
Sea salt
1/4 cup peanut oil
1/4 teaspoon turmeric
1 small sweet onion, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon sweet paprika
20 1-inch cubes fish cake, deep-fried
5 cups chicken broth
1/4 cup roasted chickpea flour
2/3 cup coconut milk
13 peeled shallot lobes, one of them finely sliced and soaked in water
3/4 pound boiled spaghetti-size egg noodles
2 hard-boiled eggs, thinly sliced
2 scallions, sliced
Handful of deep-fried rice noodles
1 lime, cut into wedges
Red chilies, roasted in a pan and then coarsely ground

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

Burmese Panthay Noodle image

This is a Panthay ( chinese-muslim) recipe enjoyed all over Burma. A perfect fusion of chinese and muslim cooking. Simple and delicious. Use hoisin sauce if sweet soy sauce is not available.

Provided by Authentic Burmese

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb chicken cutlet
1 lb dry wheat noodles
1 large yellow onion
2 teaspoons curry powder
1/3 cup cooking oil
4 eggs
2 tablespoons sweet soy sauce
2 teaspoons red chili pepper flakes
1 teaspoon salt
1 red onion
1 cucumber
1 tomatoes
1 teaspoon sugar
1 lemon

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.

Nutrition Facts : Calories 816.2, Fat 28, SaturatedFat 5, Cholesterol 258.6, Sodium 821.8, Carbohydrate 99.5, Fiber 3.1, Sugar 6.5, Protein 49

BURMESE NOODLES

Burmese Noodles image

The noodles soak up the sauce and all it's rich flavors! A friend of Deborah Madison, author of Vegetarian Cooking for Everyone, with a passion for Asian food, came up with this vegetarian version of one of his favorites dishes

Provided by Sharon123

Categories Curries

Time 45m

Yield 2 serving(s)

Number Of Ingredients 19

Ingredients

1/2 onion, chopped
2 large garlic cloves
2 (1/4 inch) rounds fresh ginger
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon sea salt
2 red bird chiles, chopped (or 1/2 tsp. red pepper flakes)
5 dried shiitake mushrooms (or Chinese black mushrooms)
8 ounces fresh Chinese egg noodles (or fettucine)
1/3 cup chopped roasted peanuts
2 tablespoons peanut oil
1 large tomatoes, seeded, cut into 1/2-inch pieces
0.5 (14 ounce) can coconut milk, cream reserved
1 cup snow peas, trimmed
2 scallions, cut in 1/2-inch pieces
2 tablespoons soy sauce
cilantro (to garnish)
basil (to garnish)
mint (to garnish)

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.

Nutrition Facts : Calories 1078, Fat 56.3, SaturatedFat 22.6, Cholesterol 95.8, Sodium 1981.7, Carbohydrate 119.1, Fiber 14, Sugar 18.4, Protein 33.8

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