Shwe Taung Noodle

Shwe Taung Kawkswe, which is essentially an egg noodle salad with chicken and coconut, is a delicious and flavorful dish that can be enjoyed for lunch or dinner. The recipe consists of two distinct meals. The inclusion of coconut milk in this dish, along with a few other flavorful spices, serves to enhance and balance the curry's flavor.

Time

Ingredients

500g boneless chicken (diced)

2 onions (finely chopped)

4 cloves garlic (minced)

1-inch ginger (minced)

2 tomatoes (diced)

2 tablespoons vegetable oil

2 tablespoons fish sauce

2 tablespoons soy sauce

2 tablespoons chickpea flour (besan)

1 teaspoon turmeric powder

1 teaspoon paprika or chili powder (adjust to taste)

Salt and pepper to taste

Chicken broth or water

Rice noodles (prepared as per package instructions)

Chopped coriander leaves

Chopped green onions

Fried garlic slices

Fried chickpea flour (for garnish)

Instructions

1. Making Broth

Pour the vegetable or chicken stock into a big saucepan. Add the crushed lemongrass stalks, shallots, cloves, cardamom pods, cinnamon stick, and chopped garlic. To infuse the flavors, bring the broth to a boil, then lower the heat and simmer it for 30 to 40 minutes. To taste, add salt and pepper for seasoning.

2. Assembling

Follow the directions on the package to prepare the thin wheat noodles. Empty and place aside. Put some cooked noodles in a dish for a serving.

3. Toppings

Place the cooked pig or chicken pieces over the noodles. Over the noodles and meat, ladle the heated broth. Add fried garlic slices, lime wedges, bean sprouts, sliced green onions, and fresh cilantro leaves as garnish. For more spiciness, feel free to add fresh chilies or red chili flakes.

4. Serving

Present Shwe Taung Noodles hot and dress them up with soy sauce or fish sauce to suit their tastes. For a zesty taste, squeeze some lime juice into the soup right before serving.





Shwe Taung Noodle