Burmese Coconut Curry Noodles
I whipped up this recipe when I was fed up of everything that I was cooking at the time. I just wanted a super yummy bowl of noodles without much effort. I went for Burmese because I always have most of the required ingredients and it’s a cuisine that’s able to do so much with so little. So we called some friends over, and whipped up this delicious meal!
We used paneer because we had a bunch of it leftover. Feel free to use tofu, or chicken, or really any protein you like!
Burmese Coconut Curry Noodles
Course: Lunch, Dinner
Cuisine: Burmese
Difficulty: EZ
Servings
2 servings
Prep time
15 minutes
Cooking time
30 minutes
Ingredients
Coconut Curry
Crispy Paneer / Tofu
Garnish
Directions
- Prep the rice noodles. You probably need to soak them. Do it first soak that it just takes seconds to cook later.
Broth
- Mince red chilies, garlic, and lemon grass (use just the inner white part). Save the lemongrass stalks.
- Heat up oil in a saucepan and sauteé thinly sliced onions.
- Add the minced ingredients. Sauté.
- Add coconut milk, stock cubes (that have been stirred into boiling water), coriander powder, turmeric powder, and salt.
- Simmer until it reduces to around 3/4th of its volume.
- Boil the noodles for a minute or so. Taste to make sure it’s al dente.
- Add to the broth and mix.
Paneer/Tofu
- Mix everything and sauteé with a bit of oil on a non-stick pan until all sides are crispy.
- This takes a while. Around 5 minutes per side.
Garnish
- Soft boil the egg. Around 6 minutes in simmering water.
- Fry thinly sliced onions in oil until crispy.
- Serve the bowl of noodles and thick broth topped with the crispy paneer/tofu, a wedge of lime, cilantro, friend onions, and a soft boiled egg cut in half.
Notes
- Make sure to remember to soak your noodles or you’ll be waiting for a while!
- Do not overcook your rice noodles! They cook much faster than you think!