by Mohana Gill
This dish originated from Mandalay and the people of Mandalay take great pride in it. The noodles are served in a light chicken curry with a bowl of soup and an array of toppings and condiments on the side.
600g(1lb 51/3 oz) skinless chicken breast
1 tsp fish sauce
Salt to taste
125ml (4fl oz/1/2 cup) cooking oil
1/8 tsp ground turmeric
1/3 tsp sweet paprika
2 onions peeled and sliced
3 garlic cloves peeled and chopped
125ml(4floz/1/2 cup) water
450 g (1lb) fresh noodles blanched.
1.5 liters (48floz/6 cups) water
Chicken bones from 1 chicken
3 cloves garlic, peeled and crushed
1 thin slice of ginger
Salt to taste
125ml (4floz/ ½ cup) shallot-infused oil*
¼ crisp fried shallots
½ cup roasted chickpea flour
2 hard boiled eggs, peeled and sliced
4 fish cakes sliced (optional)
1 onion peeled and sliced
¼ cup chopped coriander leaves (cilantro)
A handful of egg noodles deep fried until crisp
A handful of bean sprouts blanched
¼ cup chili flakes
3-4 limes cut into wedges.
Slice the chicken and marinate with fish sauce
Heat the oil in a wok over medium heat
Add turmeric, paprika, onions and garlic
Stir fry for 1 minute
Add the marinated chicken and cook for a few minutes
Add water and simmer until the chicken is cooked through
Set aside and keep warm
Prepare the chicken stock.
Place the water, chicken bones, garlic and ginger in a pot
Bring to a boil
Simmer for 30 minutes
Strain the stock.
Divide the noodles among individual serving bowls. Add a generous ladleful of gravy. Garnish with all or some of the garnish. Serve with a bowl of chicken soup on the side.
*Shallot infused oil and crisp-fried shallots
250ml (8floz/1 cup) cooking oil
100g (3 ½ oz) shallots, peeled and sliced into uniform pieces
Heat oil and fry shallots until golden brown
Drain the shallots and place on absorbent paper
Reserve the shallot infused oil and use as desired.