Serving
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Chicken with Noodles
Burma

Serves
Effort:
Sched:
DoAhead:  
4 main  
**
1 hr  
Part
Chicken and noodles in a rich but mild curry sauce. You'll need to do a little liquid adjustment to compensate for the particular noodles you use because it can range from too dry to a "chopsticks and spoon" noodle stew. If you have leftovers, just put them in an open casserole in the oven and turn up to 325°F/160°C. It's done when bubbling well - delicious!



8
14
2
8
1
2
1/3
1
----
1/2
1/2
1/2
1
2
1/4
----
oz
oz
T
oz
c
T
t
T
---
t
t
in
lrg
oz
t
---
Egg Noodles (1)
Chicken meat (2)
Oil
Coconut Milk
Stock
Fish Sauce (3)
Salt
Lime Juice
-- Curry Paste
Coriander seed
Turmeric (4)
Ginger root
Chili dried (5)
Shallots
Salt
--------------
Prep   -   (30 min including paste)
  1. Make the curry paste by grinding all the ingredients into a paste. I grind the Coriander and Chili in a spice grinder and pound finely chopped ginger and shallots in a mortar, then work all the ingredients together in the mortar. This makes enough for two recipes - use 2 T for this recipe and freeze the rest for another time.
  2. IF dried, soak EGG NOODLES in warm water for about 20 minutes, then drain - 4 oz dry makes about 8 oz soaked.
  3. Cut CHICKEN into bite size pieces about 1/8 inch thick.
  4. Squeeze LIME JUICE.
Run   -   (20 min)
  1. Bring some water to a boil in your tea kettle for adjusting consistency (see Note-6).
  2. Heat OIL in a spacious sauté pan and fry 2 T Curry Paste until well blended and aromatic.
  3. Stir in the Chicken and fry stirring until chicken has lost its raw color.
  4. Stir in the Coconut Milk and Stock and bring back to a boil. Simmer about 10 minutes until chicken is done.
  5. Stir in Noodles and bring back to a boil. Add Hot Water as needed to get the consistency you want.
  6. Stir in Fish Sauce and Salt. Bring back to a simmer. Turn off heat and stir in Lime Juice.
  7. Serve hot. You'll need tongs for serving because the noodles tend to clump and you'll need to separate them. Chopsticks are best for eating this dish.
NOTES:
  1. Noodles:   Use fresh Asian noodles if possible, and of a thin size since cooking time will be very short. If you use dried noodles, use 4 oz and soak in warm water for at least 20 minutes to make 8 oz.
  2. Chicken:   Weight is for skinless / boneless meat. I use thigh meat because American breast meat is rather dry and flavorless.
  3. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  4. Turmeric:   If you can get fresh turmeric root use about 1 t chopped fine.
  5. Chili:   A Guajillo about 5 inches long works just fine and adds just a touch of chili heat. For details see our Chili Page.
  6. Consistency: will vary widely depending on the noodles used. Some absorb large amounts of water and will make the recipe dry and stiff, with others you may end up with a "noodle stew" - less of a problem than dry and stiff. If too dry add boiling water as needed.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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