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    You are in: Home / Recipes / Burmese Panthay Noodle Recipe
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    Burmese Panthay Noodle

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Authentic Burmese's Note:

    This is a Panthay ( chinese-muslim) recipe enjoyed all over Burma. A perfect fusion of chinese and muslim cooking. Simple and delicious. Use hoisin sauce if sweet soy sauce is not available.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Dust chicken cutlets with curry powder.
    2. 2
      Bring a pot of water to boil.
    3. 3
      Add dry noodle and cook until aldente for about 5 minute.
    4. 4
      Drain noodle in strainer.
    5. 5
      Chop onion and fry in oil in a wok or skillet until soft but not brown.
    6. 6
      Add chicken pieces and stir-fry until chicken is blanched.
    7. 7
      Add sweet soy sauce, chilli flakes, salt and 1/2 cup water and stir.
    8. 8
      Crack eggs into the wok, cover and cook undisturbed for 10 minute.
    9. 9
      Add noodle to wok and stir to coat.
    10. 10
      Cover and cook over very low flame for 10 minute.
    11. 11
      Serve with fresh onion-cucumber pickle.
    12. 12
      FRESH ONION-CUCUMBER PICKLE.
    13. 13
      Slice onion into rings.
    14. 14
      Partially peel cucumber and slice into rounds.
    15. 15
      Cut tomato into wedges.
    16. 16
      Mix onion, cucmber, tomato, sugar, lime zest and juice together.
    17. 17
      Chill for 15 min before serving.

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    Nutritional Facts for Burmese Panthay Noodle

    Serving Size: 1 (486 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 816.1
     
    Calories from Fat 252
    30%
    Total Fat 28.0 g
    43%
    Saturated Fat 4.9 g
    24%
    Cholesterol 258.6 mg
    86%
    Sodium 821.7 mg
    34%
    Total Carbohydrate 99.5 g
    33%
    Dietary Fiber 3.0 g
    12%
    Sugars 6.5 g
    26%
    Protein 49.0 g
    98%

    The following items or measurements are not included:

    sweet soy sauce

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