Burmese Panthay Noodle

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.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Authentic Burmese
Contributor
@Authentic Burmese
Contributor
"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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  1. Authentic Burmese
    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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