by irene wong
There are a great number of Indian population in Burma…this dish is a great fusion and flavorful dish that takes less than 15 minutes to make for two or 20….
Check out Irene Wong’s recipe at NYTIMES
- 6 tablespoons canola or other vegetable oilSalt and freshly ground black pepperinches long by 1 inch wide by 1/2-inch thick1 teaspoon paprika
- 7 ounces fresh Asian noodles or dried egg noodles5 ounces skinless, boneless chicken thighs or extra-firm tofu, cut into slices 1 1/2inches long by 1 inch wide by 1/2-inch thick
- 1 medium onion, diced1 1/2 teaspoons (about 2 cloves) minced garlic
- 1 1/2 teaspoons minced fresh ginger1 teaspoon curry powder
- 1/2 cup chopped cilantro leaves
- 2 to 4 lemon wedges, for serving
- 1/4 cup peeled, finely slivered carrot
- 8 ounces baby bok choy, cut lengthwise into pieces 1 1/2 to 2 inches wide
11. Bring a large pot of water to a boil and add 1 tablespoon oil and a sprinkle of salt. Boil noodles until barely tender, 2 to 4 minutes. Drain, rinse thoroughly under cold water and drain again. Set aside.
22. Season chicken pieces with 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside. Place a medium skillet over medium heat and add 2 tablespoons oil. Add onion, garlic and ginger, and sauté until lightly browned, about 2 minutes. Add chicken, curry powder, paprika, fish sauce and 2 tablespoons water. Cover, reduce heat to low and simmer until chicken is cooked, about 5 minutes. Turn off heat and keep warm.
33. Place a large skillet over medium heat and add remaining 3 tablespoons oil. Add bok choy and sauté until wilted, 3 to 5 minutes. Season with a pinch of salt and pepper. Add carrots and noodles and sauté until well heated, 2 to 3 minutes. Adjust salt and pepper to taste.
44. To serve, divide noodle mixture between two warm plates. Top each portion with half the chicken mixture. Garnish with cilantro and lemon wedges.
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