Kho Taung Mont Di - ခိုတောင်မုန်.တီ - Burmese Rice Noodle Salad Recipe

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce offers a similar umami flavor, while salt and vinegar can mimic the tangy profile.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is often cheaper.

Soak rice noodles in warm water for 30 minutes until softened.

Drain the noodles and set aside.

Heat vegetable oil in a large pan over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add shredded cabbage and carrots, sautéing until just tender, about 3-4 minutes.

Toss in the soaked rice noodles, stirring to combine with vegetables.

Pour in fish sauce, sugar, and salt, mixing well to coat the noodles evenly.

Cook for an additional 2-3 minutes until heated through.

Remove from heat and stir in chopped green onions and bean sprouts.

Serve hot, garnished with fresh cilantro, lime wedges, and chili flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens