Burmese Chicken Noodles Recipe - Spicy Stir Fry

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative, while salt is a basic substitute.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber, and rice noodles are often less expensive.

Marinate 1 large chicken cut into 16 pieces with 1 tbsp salt, 2 tsp black pepper powder, 2 tsp turmeric powder, 1 tbsp Kashmiri chili powder, 2 tbsp ginger, 2 tbsp vinegar, and a generous amount of garlic and ginger paste for a minimum of 15 minutes.

In a sauté pan, heat 1/2 cup vegetable oil over medium heat.

Add the marinated chicken to the pan and let it sizzle for 5 minutes until it turns a delightful color.

Stir in 4 tbsp tomato puree and cook for an additional 2 minutes without adding extra water.

Cover the pan, lower the heat, and let it cook for 30 minutes.

In a tall pot, bring water to a boil with 1 tbsp salt and add 500 g spaghetti, breaking it in half if desired, and cook until done.

Prepare chili oil by mixing 3 tbsp chili flakes and 2 tbsp red chili powder in a bowl, then carefully pour in 1 cup of boiling oil to create a chili oil.

Drain the cooked spaghetti in a colander without rinsing it, then toss it with 1 tbsp light soy sauce and 1 tbsp dark soy sauce.

Combine the drained spaghetti with the chicken mixture, adding another tablespoon of dark soy sauce for depth.

Garnish the dish with chopped spring onions, finely sliced onions, fresh coriander, and a squeeze of lemon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens