Coconut chicken noodles

Print Recipe

Nutrition Facts

Amount Per Serving

Calories 951 Calories from Fat 531

% Daily Value*

Fat 59g91%

Saturated Fat 21g131%

Cholesterol 400mg133%

Sodium 1139mg50%

Potassium 1141mg33%

Carbohydrates 110g37%

Fiber 8g33%

Sugar 10g11%

Protein 49g98%

Vitamin A 1824IU36%

Vitamin C 20mg24%

Calcium 138mg14%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

A classic Burmese dish

Cook Time50

Total Time50

Course: Main Course

Cuisine: Burmese

Servings:

Calories: 951kcal

Author: Emily and Amy Chung

Equipment

Large casserole dish
Pestle and mortar or food processor
Wok or deep saucepan to a depth of 5cm
Large bowl
Heatproof strainer or sieve

Ingredients

5 tbsp oil (vegetable, sunflower or peanut), plus extra for browning the chicken
5 medium onions chopped
10 garlic cloves peeled
2 thumb-sized pieces of ginger peeled
8 skinless and boneless chicken thighs chopped into 3cm pieces
2 tbsp paprika
1 tsp turmeric powder
2 tsp chilli powder
100 g creamed coconut (the solid block type), or 200ml coconut milk would work
2 tbsp gram flour sifted and evenly toasted in a dry frying pan
600 ml chicken stock
3 tbsp fish sauce
400 ml cold water

To serve

6 nests (450–500g) dried chow mein or egg noodle cooked
3 limes cut into wedges
6 hard-boiled eggs hard-boiled eggs
coriander leaves
4 shallots thinly sliced
200 g crispy fried rice noodles
chilli flakes or chilli oil
fish sauce

Method

Heat the oil in a large casserole dish set over a medium heat. Add the chopped onions and cook slowly, turning down the heat to low-medium and stirring every four to five minutes until softened and starting to lightly brown in colour and become oily but not crispy – this should take about 15 minutes.
Meanwhile, crush the garlic cloves and ginger to a paste using a pestle and mortar, or blitz in a food processor.
Once the onions are ready, add the garlic and ginger paste and fry for two minutes to release the gorgeous flavours. Add a splash more oil, then brown the chicken pieces with the onion/garlic/ginger mix. Add the spices and creamed coconut, breaking it up into smaller pieces as you stir – it should melt. Stir in the toasted gram flour, followed by the chicken stock, fish sauce and the cold water. Bring to the boil and allow to simmer, uncovered, over a low, gentle heat for about 30 minutes. If the broth is too thick, add some water.
For the crispy fried rice noodles, pour vegetable, sunflower or peanut oil into a wok or deep saucepan to a depth of 5cm and set over a medium-high heat. Line a large bowl with kitchen paper and have a heatproof strainer or sieve ready for fishing out the noodles. Test the readiness of the oil by popping a piece of dried noodle into it – it should instantly sizzle (rice noodles will curl up and turn opaque and bubbly). Separate the nest of noodles and add a handful to the oil, frying for a minute, then scoop up with your chosen implement and drain on the kitchen paper. Continue to dry the remaining noodles in batches as above.
Serve the broth hot on a bed of cooked egg noodles. Add a squeeze of lime juice and top with boiled eggs and the remaining garnishes in little bowls for everyone to help themselves to.

Nutrition