Content Writer: 
By Mohana Gill
|kitchen confidential
Sep 2016

This simple dish can be whipped up very quickly. I have used wheat noodles, but you can also use any type of noodles you prefer. Most families in Myanmar will have their own version of this dish prepared using their favorite noodles. Since a lot of people do not eat meat, especially during the lent period this is a handy dish to prepare. It is wholesome delicious healthy and very satisfying.


4 dried shitake mushrooms, soake to soften
4 fresh large mushrooms
2 Tbsp cooking oil
2 garlic cloves, peeled and chopped
150g (5 1/3 oz) cabbage, thinly sliced
100g (3 ½ oz) carrots, peeled and shredded
Salt to taste
4 Tbsp water
150g(5 1/3 oz) wheat noodles, blanched
2 Tbsp light soy sauce
Pinch of sugar (optional)
2 Tbsp crisp-fried onions
A handful of coriander leaves chopped (cilantro)


1.    Drain the dried mushrooms. Cut off the hard stems, and then slice the caps thinly. Slice fresh mushrooms. Set aside.
2.    Heat the oil in a wok over medium heat. Add the garlic, and stir-fry until fragrant. Add the mushrooms, cabbage and carrots. Stir-fry until the carrots are tender. Season with salt.
3.    Add the water and when it is bubbling, add the noodles and soy sauce. Toss the noodles and cook until all the water has been absorbed. Add a pinch of sugar, if desired. Add the crisp-fried onions and coriander leaves and toss lightly.
4.    Taste and season with salt or soy sauce if necessary. Dish out and serve hot.


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