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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a Panthay ( chinese-muslim) recipe enjoyed all over Burma. A perfect fusion of chinese and muslim cooking. Simple and delicious. Use hoisin sauce if sweet soy sauce is not available. Ingredients:
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 |
Directions:
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.
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