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Burmese   -   Egg Noodles Chinese Muslim Style   adapted from Recipes From The Golden Land The Burmese Kitchen by Marks

Description
Ingredients
  • ~~Chicken Curry~~
  • 1 Pound Boneless Chicken -- cubed
  • 1/2 Teaspoon Turmeric
  • 1 Teaspoon Paprika
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Soy Sauce
  • 2 Tablespoons Peanut Oil
  • 1 Large Onion -- sliced
  • 1 Clove Garlic -- chopped
  • 1/2 Pound Tomato -- sliced
  • 1/2 Cup Chicken Broth
  • ~~Noodles~~
  • 1 Pound Egg Noodles
  • 1 Tablespoon Peanut Oil
  • 1 Tablespoon Soy Sauce
  • ~~Garnishes~~
  • 2 Medium Scallion -- sliced
  • 1/2 Cup Cabbage -- shredded
  • Lemon Juice -- to taste
  • 1 Teaspoon Red Chile Flakes -- roasted
Directions Marinate the chicken for 15 minutes in turmeric, paprika, cumin, salt and soy sauce. Heat the oil and saute the onions and garlic. Add tomato and fry for 1 minute. Add chicken and stir-fry 2 minutes. Add broth and stir well. Cover pan and cook for 20 minutes. Keep warm. Cook noodles in boiling water for 3 minutes. Rinse under cold water and drain well. Mix noodles, oil and soy sauce. Set aside. Place the noodles in a large serving platter. Pour the curry over noodles and garnish with remaining ingredients.
Serves 4
Time to Make 0:00



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