|kitchen confidential
Jul 2016

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.


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