Burmese Panthay Noodle

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb chicken cutlet
• 1 lb dry wheat noodles
• 1 large yellow onion
• 2 teaspoons curry powder
• 1/3 cup cooking oil
• 4 eggs
• 2 tablespoons sweet soy sauce
• 2 teaspoons red chili pepper flakes
• 1 teaspoon salt
• 1 red onion
• 1 cucumber
• 1 tomato
• 1 teaspoon sugar
• 1 lemon

Recipe

• 1 dust chicken cutlets with curry powder.
• 2 bring a pot of water to boil.
• 3 add dry noodle and cook until aldente for about 5 minute.
• 4 drain noodle in strainer.
• 5 chop onion and fry in oil in a wok or skillet until soft but not brown.
• 6 add chicken pieces and stir-fry until chicken is blanched.
• 7 add sweet soy sauce, chilli flakes, salt and 1/2 cup water and stir.
• 8 crack eggs into the wok, cover and cook undisturbed for 10 minute.
• 9 add noodle to wok and stir to coat.
• 10 cover and cook over very low flame for 10 minute.
• 11 serve with fresh onion-cucumber pickle.
• 12 fresh onion-cucumber pickle.
• 13 slice onion into rings.
• 14 partially peel cucumber and slice into rounds.
• 15 cut tomato into wedges.
• 16 mix onion, cucmber, tomato, sugar, lime zest and juice together.
• 17 chill for 15 min before serving.