Advertisement

Try this Burmese noodle dish, then check out our spicy lamb noodles, Singapore noodles, pork biang biang noodles and more easy noodles recipes.

Ingredients

  • 4 tbsp peanut oil
  • 2 small or medium onions, finely chopped
  • 50g ginger, peeled and finely chopped
  • 1 green or red bird’s-eye chilli, finely chopped
  • 4 garlic cloves, finely chopped
  • 1kg skinless chicken thighs fillets, diced
  • 3 tsp paprika
  • 5 tsp ground turmeric
  • 50ml fish sauce, plus extra to taste
  • 1½ litres chicken stock
  • 400g tin coconut milk
  • 4 asian or round shallots, peeled
  • 4 tbsp toasted chickpea flour
  • 400g cooked egg noodles (can use dried or fresh, cooked according to pack instructions)

TOPPING

  • medium-boiled eggs, halved and quartered
  • asian or round shallots, peeled and sliced
  • 4 spring onions, finely sliced
  • coriander, chopped
  • 2 limes, cut into wedges
  • dried roasted chillies (optional)
  • a handful flat medium rice noodles, fried in a deep fryer until puffed (optional)

Method

  • STEP 1

    Heat the oil in a large, sturdy pan over a medium-low heat and cook the onions, ginger, chilli and garlic for 10 minutes until soft and just golden.

  • STEP 2

    Add the chicken followed by the paprika, turmeric and fish sauce. Keep stirring until the surface of chicken has turned white.

  • STEP 3

    Add the stock and cook for a further 10 minutes over a medium heat before adding the coconut milk and whole shallots. Reduce the heat to low and cook for a further 15-20 minutes or until the chicken is meltingly tender.

  • STEP 4

    Whisk 500ml of just-boiled water with the toasted chickpea flour in a jug until smooth. When the chicken and coconut broth is velvety and aromatic, gradually add the chickpea flour mixture, whisking continuously until the broth just begins to thicken – but be careful it doesn’t become too thick.

  • STEP 5

    Taste and add more fish sauce to season, if needed, or a little more water if it needs to be diluted slightly. Bring to a simmer and cook gently for a further 5 minutes.

  • STEP 6

    Ladle the broth into large, deep bowls along with 60-70g of cooked egg noodles each and the chicken pieces. Top with the boiled eggs, sliced shallots, spring onions, coriander, dried chillies and puffed rice noodles, if using. Squeeze over a lime wedge and serve with extra lime wedges on the side for squeezing over.

Discover more easy noodles recipes

Shanghai Noodles Recipe with Pork

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement