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 Burmese - Egg Noodles Chinese Muslim Style
adapted from Recipes From The Golden Land The Burmese Kitchen by Marks
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Description
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Ingredients
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- ~~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
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Directions
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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.
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Serves
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4
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Time to Make
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0:00
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