Burmese Panthay Noodle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement