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Burmese shredded chicken noodle salad
- The Rangoon Sisters
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Serves 4
Easy
Prep: 15 mins
Cook: 45 mins
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Combine spiced chicken with sour, salty and spicy elements alongside crunchy chicken skin for added texture.
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Try our Burmese shredded chicken noodle salad, then discover chicken satay noodle salad, Thai chicken noodle salad, soba noodle salad and more noodle recipes.
Doctors, home cooks and sisters Emily and Amy Chung say, "Burmese salads are a mainstay for us at home as they can be an easy and delicious way to use up any leftover carbs or protein once you have all the other condiments to hand such as the garlic oil and toasted gram flour. Here we have combined spiced chicken with sour, salty and spicy elements alongside crunchy chicken skin for added texture."
The recipe makes more garlic oil than you’ll need, but any remaining can be stored in an airtight jar in the fridge for up to three months for more salads, to drizzle on pasta or anything really. You can also substitute the chicken thighs with leftover roast chicken or other protein.
Burmese shredded chicken noodle salad recipe
Ingredients
Nutrition
-
4 chicken thighs
-
½ tsp ground turmeric
-
¼ tsp hot chilli powder
-
½ tsp paprika
-
1 tbsp vegetable oil
-
2 heaped tbsp gram flour
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200g wholewheat noodles
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4 tsp fish sauce
-
4 limes
juiced
GARLIC OIL
-
100ml vegetable oil
-
½ garlic bulb
peeled and finely chopped
TO GARNISH
-
chilli flakes
-
handful of coriander
roughly chopped
-
4 round shallots
peeled and finely sliced
Nutrition: per serving
- kcal542
- fat26g
- saturates5g
- carbs40g
- sugars3g
- fibre6g
- protein35g
- salt2.2g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Remove the skins from the chicken and set aside, then toss the thighs in the turmeric, chilli, paprika, ¼ tsp of salt and vegetable oil, and leave to marinate while the oven heats up.
-
step 2
Put the chicken on a baking tray and bake for 30-35 mins until cooked through – the juices should run clear when pierced with a knife.
-
step 3
Spread out the skins as thinly as possible on another baking tray and sprinkle with salt. Bake alongside the chicken for 10-15 mins or until brown and crisp. Remove to a plate lined with kitchen paper to soak up any excess oil.
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step 4
Meanwhile, make the garlic oil by putting the oil and garlic in a small pan over a low-medium heat. Stir intermittently and cook for 4-5 mins until the garlic is just about becoming golden and crispy. Remove from the heat to prevent the garlic from burning.
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step 5
Toast the gram flour in a small frying pan over a low-medium heat until it becomes slightly darker and produces a nutty aroma – stir frequently to toast the flour evenly, then decant into a small bowl.
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step 6
Leave the chicken to rest for a few minutes, then shred with forks while still in the baking tray, combining with any juices. Roughly crumble up the skin with your hands and set aside.
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step 7
Cook the noodles following pack instructions, then put them in a large bowl with the chicken, fish sauce, lime juice, gram flour and 2 tbsp of the garlic oil, and give everything a good mix. Check for seasoning and add more fish sauce or garlic oil depending on your taste.
-
step 8
To assemble, divide up the noodles between four plates, then garnish with the chilli flakes, coriander, shallots and crispy chicken skin.
More healthy lunch recipes
Authors
The Rangoon Sisters
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