Thick Rice Noodle Salad
နန်းကြီးသုပ်
Nan gyi thoke — thick rice noodles tossed with chicken curry, chickpea flour and coriander, finished with boiled egg and lime.
Ingredients
- Thick rice noodles — 200g
- Chicken thigh (diced into cubes) — 1 piece
- Shallots — 2, sliced
- Garlic — 2 cloves, minced
- Cooking oil — 2 tbsp
- Turmeric — ½ tsp
- Paprika — 1 tbsp
- Fish sauce — 1 tbsp
- Water or stock — enough to cover
- Chickpea flour — 2 tbsp
- Coriander leaves — a handful
- Chilli flakes — to taste
- Boiled egg — 1, halved
- Lime wedge — for serving
- Sliced shallots — for garnish
Marinade
- Chicken powder — 1 tsp
- Salt — to taste
Method
- Dice chicken into cubes and marinate with chicken powder and salt. Let it sit for 15 minutes.
- Slice shallots and cook in oil on low-medium heat until soft.
- Add minced garlic and cook until aromatic. Be careful not to burn it.
- Add turmeric and stir through, then add the marinated chicken.
- Cook for about 5 minutes until the chicken is partially cooked.
- Add paprika and mix well.
- Add water or stock and cook for about 10 minutes.
- Add fish sauce and cook until the oil separates. Set aside.
- Boil the rice noodles until soft. Drain and set aside. Boil your egg separately.
- In a bowl, combine noodles, chicken curry, chickpea flour and coriander. Mix well.
- Add chilli flakes if you like spice. Season to taste.
- Garnish with boiled egg, lime wedge and sliced shallots. Serve immediately.
