Hazel Htun, student Food Technology You find all the flavours of the world in Wageningen. Hazel Htun, a Food Technology student from Myanmar, shares a recipe for rice noodles.
‘Nan Gyi Thoke is a classic breakfast item from back home. I would enjoy this with my family during morning outings to Burmese tea houses. It is a thick rice-noodle thoke* with chicken curry. The recipe is simplified but this should still have a hint of home.’
*translates to mixing or salad in Burmese
Ingredients (3-4 portions)
For shredded chicken
– 650g chicken thighs (or oyster mushrooms)
– 5 garlic cloves
– 2cm ginger (sliced)
– 3 tbsp fish sauce
– 3 cups water
For sauce
– ½ cup vegetable oil
– 1 cup chopped shallots
– 2 tbsp minced garlic
– 1 tsp turmeric powder
– 3 tsp paprika powder
– 1 tbsp fish sauce
For garlic chilli oil
– 5 tbsp dried chilli flakes
– 3 tbsp vegetable oil
– 3 garlic cloves (minced)
For noodle mix
– 600g Japanese udon noodles
– 7 tbsp curry oil
– 7 tbsp chickpea flour
– 1½ tbsp fish sauce
– 1½ tbsp lime juice
– ½ tsp garlic chilli oil (see above)
Garnish
– Handful of chopped fresh coriander
– 3 hardboiled eggs (sliced)
Preparation
1. Boil the chicken thighs with garlic, ginger and fish sauce until cooked. Save the stock, separate the meat from bones and finely shred the chicken.
2. Heat oil in a pan and fry the chopped shallots and minced garlic until golden brown.
3. Add turmeric and paprika powder, then add shredded chicken and mix evenly. Season with fish sauce and add 2 tbsp of the chicken stock. Boil for 5 minutes to reduce the liquid.
4. Separate the curry oil from the chicken and set aside. Cook the noodles.
5. Fry chickpea flour over medium heat until golden.
6. Heat oil and fry minced garlic until golden brown. Remove pan from heat and add dried chili flakes. Stir well and set aside.
7. Reheat the cooked udon noodles in boiling water for 2-3 mins and drain well.
8. In a bowl, toss the noodles with the curry oil from step 4, chickpea flour and chicken. Season with fish sauce, lime and garlic chilli oil.
9. Serve with sliced hardboiled egg and coriander.
