Affordable Autumn Recipes - Burmese Coconut Chicken Noodles from MeeMaLee

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce is lower in calories and easily available.

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + cornstarch

Almond milk is lower in calories and offers a nutty flavor.

Heat 2 tablespoons of oil in a stock pot or large saucepan over medium-low heat.

Add 2 large shallots (or 2 normal onions) chopped finely and sweat for 8-10 minutes, stirring occasionally.

Boil some eggs and wheat noodles in the meantime.

Peel ginger using a spoon to scrape off the skin easily.

In a mini chopper, combine a 1 cm knob of ginger, 4 fat garlic cloves, and 2 whole spring onions (snapped in half).

Add a small spoonful of fried onions (about half) to the chopper and blend until roughly minced.

In a bowl, mix 2 tablespoons of gram flour with 100 ml of cold water until blended, with some lumps remaining.

Add the gram flour mixture to the pan of cooked onions.

Stir in 1 tablespoon of Marigold bouillon and 2 tablespoons of fish sauce, then mix well.

Pour in 500 ml of cold water and let the mixture simmer on medium-low heat.

Snap uncooked dried noodles in half for the garnish and deep fry them in hot oil until they puff up, then set aside.

Add the onion mixture to a frying pan with 2 tablespoons of the oil used for frying the noodles and stir-fry until fragrant (not browned).

Add 4 sliced chicken thighs (no skin, no bone) to the pan and cook until completely cooked through.

Stir in 1 tablespoon of paprika for color.

Combine the cooked chicken with the simmering broth and mix well.

Add 200 ml of coconut milk to the broth and chicken, simmering gently for 20 minutes without boiling heavily to prevent separation.

Prepare garnishes: fried noodles, sliced shallots, lime, boiled eggs, and the cooked noodles.

In a shallow pasta bowl, place the noodles and ladle the broth with chicken over them, ensuring the noodles are nicely coated but not drowning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens