Prep 30 mins
Cook 30 mins
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.
- 1 lb chicken cutlet
- 1 lb dry wheat noodles
- 1 large yellow onion
- 2 teaspoons curry powder
- 1⁄3 cup cooking oil
- 4 eggs
- 2 tablespoons sweet soy sauce
- 2 teaspoons red chili pepper flakes
- 1 teaspoon salt
- 1 red onion
- 1 cucumber
- 1 tomatoes
- 1 teaspoon sugar
- 1 lemon
- Dust chicken cutlets with curry powder.
- Bring a pot of water to boil.
- Add dry noodle and cook until aldente for about 5 minute.
- Drain noodle in strainer.
- Chop onion and fry in oil in a wok or skillet until soft but not brown.
- Add chicken pieces and stir-fry until chicken is blanched.
- Add sweet soy sauce, chilli flakes, salt and 1/2 cup water and stir.
- Crack eggs into the wok, cover and cook undisturbed for 10 minute.
- Add noodle to wok and stir to coat.
- Cover and cook over very low flame for 10 minute.
- Serve with fresh onion-cucumber pickle.
- FRESH ONION-CUCUMBER PICKLE.
- Slice onion into rings.
- Partially peel cucumber and slice into rounds.
- Cut tomato into wedges.
- Mix onion, cucmber, tomato, sugar, lime zest and juice together.
- Chill for 15 min before serving.