COCONUT NOODLES RECIPE – NYT COOKING
Provided by: Amanda Hesser
Total time: 20 minutes
Yield: serves 4
|1/2 pound chicken, boned, skinned and cut into 3/4-inch cubes|
|1 teaspoon fish sauce|
|1/4 cup peanut oil|
|1/4 teaspoon turmeric|
|1 small sweet onion, finely chopped|
|3 cloves garlic, finely chopped|
|1/2 teaspoon sweet paprika|
|20 1-inch cubes fish cake, deep-fried|
|5 cups chicken broth|
|1/4 cup roasted chickpea flour|
|2/3 cup coconut milk|
|13 peeled shallot lobes, one of them finely sliced and soaked in water|
|3/4 pound boiled spaghetti-size egg noodles|
|2 hard-boiled eggs, thinly sliced|
|2 scallions, sliced|
|Handful of deep-fried rice noodles|
|1 lime, cut into wedges|
|Red chilies, roasted in a pan and then coarsely ground|
- Knead the chicken with the fish sauce and a pinch of salt and let rest for 10 minutes.
- Place a medium saucepan over medium-high heat and add the oil and turmeric. Scrape in the onions and sauté for a minute. Add the garlic and cook 1 more minute. Stir in the paprika, then the chicken, cooking until the chicken is blanched on the outside. Fold in the fish cakes and 1/2 cup water and simmer until most of the liquid is absorbed.
- In a large saucepan, bring the broth to a boil. Dissolve the chickpea flour in 1/2 cup water and pour into the broth, stirring until the mixture thickens slightly. Add the chicken to the broth, and stir in the coconut milk. Bring to a boil, then lower the heat. Add the shallot lobes and simmer until just cooked through. Season to taste.
- To serve, place a handful of noodles in each of 4 deep bowls and ladle on a generous amount of chicken and broth. Garnish with sliced (drained) shallot, hard-boiled egg, scallions and fried noodles. Serve, passing lime wedges and roasted chilies.
BURMESE COCONUT CHICKEN NOODLES RECIPE | AUTHENTIC NOODLE SOUP
Provided by: Amy & Emily Chung
Yield: Serves 6
For the crispy fried noodles (serves 6):
You will need oil (vegetable, sunflower or peanut), for deep-frying and 200g dried rice or egg noodles.
Pour the 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 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. Try to finish the bowl yourself before serving.
Storage notes: These will stay crispy in an airtight container for a day or two.
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 4–5 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 2 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.
Serve 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.
Storage notes: This chicken curry can be made in advance and stored in the fridge for up to 4 days. It can also be frozen for up to 3 months.
BURMESE COCONUT NOODLES RECIPE | OLIVEMAGAZINE
Provided by: Zaw Mahesh
Total time: 45 minutes
|4 tbsp peanut oil|
|2 small or medium onions, finely chopped|
|50g ginger, peeled and finely chopped|
|1 green or red bird’s-eye chilli, finely chopped|
|4 garlic cloves, finely chopped|
|1kg skinless chicken thighs fillets, diced|
|3 tsp paprika|
|5 tsp ground turmeric|
|50ml fish sauce, plus extra to taste|
|1½ litres chicken stock|
|400g tin coconut milk|
|4 asian or round shallots, peeled|
|4 tbsp toasted chickpea flour|
|400g cooked egg noodles (can use dried or fresh, cooked according to pack instructions)|
|medium-boiled eggs, halved and quartered|
|asian or round shallots, peeled and sliced|
|4 spring onions, finely sliced|
|2 limes, cut into wedges|
|dried roasted chillies (optional)|
|a handful flat medium rice noodles, fried in a deep fryer until puffed (optional)|
- Heat the oil in a large, sturdy pan over a medium-low heat and cook the onions, ginger, chilli and garlic for 10 minutes until soft and just golden.
- Add the chicken followed by the paprika, turmeric and fish sauce. Keep stirring until the surface of chicken has turned white.
- Add the stock and cook for a further 10 minutes over a medium heat before adding the coconut milk and whole shallots. Reduce the heat to low and cook for a further 15-20 minutes or until the chicken is meltingly tender.
- Whisk 500ml of just-boiled water with the toasted chickpea flour in a jug until smooth. When the chicken and coconut broth is velvety and aromatic, gradually add the chickpea flour mixture, whisking continuously until the broth just begins to thicken – but be careful it doesn’t become too thick.
- Taste and add more fish sauce to season, if needed, or a little more water if it needs to be diluted slightly. Bring to a simmer and cook gently for a further 5 minutes.
- Ladle the broth into large, deep bowls along with 60-70g of cooked egg noodles each and the chicken pieces. Top with the boiled eggs, sliced shallots, spring onions, coriander, dried chillies and puffed rice noodles, if using. Squeeze over a lime wedge and serve with extra lime wedges on the side for squeezing over.
Calories 736 calories, FatContent 32.3 grams fat, SaturatedFatContent 14.9 grams saturated fat, CarbohydrateContent 56.6 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 6.8 grams fiber, ProteinContent 51.5 grams protein, SodiumContent 4.6 milligram of sodium
BURMESE CHICKEN-COCONUT SOUP (OHN NO KYAWSWE) RECIPE …
Provided by: Bryan Correia
Categories: Noodle Soup
Total time: 1 hours 5 minutes
Prep time: 25 minutes
Cook time: 40 minutes
Yield: 5 servings
|½ onion, chopped|
|1 (1 inch) piece fresh ginger root, peeled and chopped|
|2 cloves garlic, chopped|
|¼ cup water|
|1 (16 ounce) package rice noodles|
|1 quart lukewarm water, or as needed to cover|
|1 pound boneless, skinless chicken thighs, cut into 1/2 inch cubes|
|salt and freshly ground black pepper to taste|
|3 cups chicken broth, divided|
|2 tablespoons chickpea flour|
|2 tablespoons vegetable oil|
|1 ½ onions, halved and thinly sliced|
|½ teaspoon ground turmeric|
|2 teaspoons paprika|
|½ teaspoon cayenne pepper|
|1 cup coconut milk|
|1 lemon, cut into wedges|
|4 green onions, sliced on the bias, green and white parts|
|2 hard-cooked eggs, sliced|
|1 cup chopped fresh cilantro|
|1 dash fish sauce, or to taste|
|1 cup crispy fried rice noodles|
|1 pinch curry powder, or to taste|
- Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and puree until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes.
- Season chicken thigh meat lightly with salt and black pepper in a bowl and set aside. In a separate small bowl, whisk 1 cup of chicken broth into the chickpea flour. Reserve remaining 2 cups chicken broth for a later step.
- Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned. Remove the chicken pieces with a slotted spoon and set aside. Reduce heat to medium and add 1 1/2 sliced onions to the pan. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the turmeric, paprika, and cayenne pepper.
- In a medium stockpot, combine cooked chicken and any juices that have accumulated, browned onions, onion and ginger puree, and remaining 2 cups of chicken broth. Carefully add chickpea flour and broth mixture, stirring quickly so that the flour doesn’t clump.
- Bring the pot to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes.
- Stir in the coconut milk and cook just until heated through. Divide the soaked rice noodles among 5 large soup bowls. Ladle the soup over the rice noodles in the bowls and garnish each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder.
Calories 711.5 calories, CarbohydrateContent 98.2 g, CholesterolContent 142.5 mg, FatContent 24.6 g, FiberContent 5.8 g, ProteinContent 24.8 g, SaturatedFatContent 11.9 g, SodiumContent 841.5 mg, SugarContent 5.4 g
How to make Thai noodles?
Prepare the noodles as per instructions on packet. Make a paste of onion, ginger, garlic, lemon grass bulbs, cilantro stalks /stems, turmeric powder, 1 tablespoon oil and green chillies. Heat the cooking oil in a pan. Add the curry base and saute for around 10 minutes on medium flame till the rawness disappear.
How do you cook with coconut oil and garlic?
Saute onion in coconut oil about 5-7 minutes until browned but not charred. Add garlic and ginger and saute another 5 minutes, stirring frequently. Careful not to burn. Next, add turmeric and paprika, mix and saute another minute or two.
What is the best way to serve ramen noodles?
To serve, place a handful of noodles in each of 4 deep bowls and ladle on a generous amount of chicken and broth. Garnish with sliced (drained) shallot, hard-boiled egg, scallions and fried noodles. Serve, passing lime wedges and roasted chilies.
Where did the noodle recipe come from?
This noodle recipe comes from Ma Thanegi, a Burmese writer in Yangon, Myanmar, who called it a dish “so easy, the worst cook in the world could make it.” Featured in: Democracy On The Back Burner .