World Food Challenge

Day 121: Myanmar and Nan Gyi Thoke

Good evening, Raffies!

This was delicious! I had really missed udon ever since I came back from Japan and to be honest, I did not know that people in Myanmar ate udon, but thank you!

Today we were going to Myanmar and were going to enjoy the Burmese equivalent of pasta: Nan Gyi Thoke.

The recipe is really easy and fast to make.

Ingredients:

1/2 pack of Udon noodles

1 boiled egg

1 tbsp fish sauce

4 tbsp fresh coriander, chopped

1 lime, juice

2 tbsp roasted peanuts, chopped

1/2 cabbage, thinly sliced

1 onion, thinly sliced

For the chicken curry:

1 chicken breast, cut into stripes

3 tbsp vegetable oil

1 tbsp fish sauce

1 tsp turmeric powder

1 tsp salt

2 tsp chili powder

2 shallots, minced

5 cloves of garlic, minced

2 tomatoes, chopped

1 c chicken stock

Boil the Udon noodles as indicated on the package. Add a bit of salt. Drain and wash with cold water. Pour a bit of oil on them to prevent the noodles from sticking together.

In a pan, pour the oil and add the shallots and garlic. Fry for a couple of minutes, until the shallots get translucent.

Add the chicken and season with salt and fish sauce. Add turmeric and chili powder and mix well. Cook for a few minutes.

Add the chopped tomatoes and the chicken stock. Mix well, bring to a boil and let simmer for about 10-15 minutes.

Remove from the stove and proceed with the salad.

Mix the noodles with the cabbage, the onion, the fish sauce and the lime juice. Place them on serving plates. Top with the chicken curry. Cut the boiled egg in slices or wedges and place next to the curry. Garnish with peanuts and coriander. Drizzle some more lime juice on top and serve!

Ever since I have started with this challenge, I am amazed at how many different recipes there are that can be made quickly and without much effort. I wish I had known them before and I am sure there are so many more I do not know about yet.

It was fantastic! Spicy and fruity, but also fresh and delicious.

If you know some great recipe from your country to make when you do not feel like cooking, I’d like you to share it.

Love, Raffi

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