Coconut Noodle

Ingredients

• ½ pound chicken, boned, skinned and cut into 3/4-inch cubes
• 1 teaspoon fish sauce
• Sea salt
• ¼ cup peanut oil
• ¼ teaspoon turmeric
• 1 small sweet onion, finely chopped
• 3 cloves garlic, finely chopped
• ½ teaspoon sweet paprika
• 20 1-inch cubes fish cake, deep-fried
• 5 cups chicken broth
• ¼ cup roasted chickpea flour
• ⅔ cup coconut milk
• 13 peeled shallot lobes, one of them finely sliced and soaked in water
• ¾ 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

Preparation

1. Knead the chicken with the fish sauce and a pinch of salt and let rest for 10 minutes.
2. 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.
3. 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.
4. 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.

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

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About Pyae Phyo Thaw

-Bachelor of Science with Honours in Computer Science

-Final Year

-FYP Project (Myanmar Cuisine Recipe Android App)