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Burmese Chicken and Rice Noodle Stir Fry

Delicious and quick evening meal for the family

October 16, 2017

Burmese Chicken and Rice Noodle Stir Fry

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ingredients for four to six
rice noodles
300gm dried rice noodles
to serve
¼ cup chopped roasted peanuts
¼ cup finely sliced spring onion
¼ cup crispy fried shallots
spiced chicken
1 x large onion
4 x medium garlic cloves
25gm fresh ginger
300gm tomatoes
1 x large sweetcorn cob
peanut or vegetable oil
2Tbsp tomato paste
½ tsp dried turmeric
¼ tsp chilli flakes (optional)
600gm chicken mince
2Tbsp fish sauce
1Tbsp light soy sauce
1 cup frozen baby peas

method

  1. Place rice noodles in large bowl. Boil kettle and pour over water to totally immerse noodles. Noodles will take between 7 to 10 minutes to cook with this soaking (off-the-heat) method. Move noodles around occasionally to ensure they are not stuck together.
  2. Once soft but still have a ‘bite’ to them, drain. Rinse noodle with cold water to halt cooking process. Set aside. NOTE: Noodles will be added to wok once chicken is cooked and will complete their cooking.
  3. Prepare chopped peanuts and sliced spring onions to serve. Set aside with crispy fried shallots.
  4. Make spiced chicken. Finely chop onion. Crush garlic. Peel and grate ginger. Cut tomatoes and pulp into 1cm
    dice. Remove kernels from corn with sharp knife. Set aside.
  5. Place wok over high heat.
  6. Once hot, fry chicken mince in 2 batches, each with 1 tablespoon oil for a couple of minutes, until colour changes. Remove from wok.
  7. Add 1½ tablespoons oil to wok.
  8. Fry onion over medium high heat for a few minutes, until softening.
  9. Turn heat down and add garlic and ginger. Stir briefly then immediately add tomato, tomato paste, turmeric and chilli flakes (if using).
  10. Cook for a further 5 minutes, simmering, until tomato has softened.
  11. Return chicken with any resting juices to wok and stir through tomato mix to heat through.
  12. Add fish and soy sauce. Stir through corn kernels and peas to heat through for a minute or so. Taste for seasoning and add more salt using fish and/or soy sauces if liked.
  13. Re-rinse rice noodles under warm running water to loosen and warm through. Drain well and toss through chicken in wok.
  14. Serve piles of noodles topped with peanuts, spring onions and shallots.

cooks notes:

  • This noodle dish from the eastern state of Shan in Myanmar (formerly Burma) are a popular staple meal.
  • Rice noodles with spiced chicken can be served as a stir fry or with a chicken broth added to make a more soup-like dish. Either way, they are easy and delicious.
  • Crispy fried shallots can be purchased at Asian Supermarkets. Ensure you buy the onions fried in vegetable oil, NOT palm oil.
  • I like using Pad Thai rice noodles in this dish as they are just the right width.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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