burmese noodle salad : hsa*ba, myanmar cookbook

Ingredients

• 100g basmati rice, cooked
• 1 teaspoon chilli & dried shrimp oil (page 212)
• 100g egg noodles, cooked (spaghetti is OK)
• 100g cellophane noodles, cooked
• 4 large floury potatoes, peeled & cut into 1cm slices
• 100g flat rice noodles, cooked
• 100g rice vermicelli, cooked
• 150g white cabbage, shredded finely
• 100g deep-fried tofu
• shan tofu, halve the recipe on page 127
• 125ml onion oil (page 206)
• 1 onion made into crispy onions (page 206)
• 50g roasted chickpea powder (page 208)
• 20g dried shrimps, pounded into floss
• 3 limes, quartered
• 75g tamarind pulp
• 200ml hot water
• large handful of fresh coriander, chopped
• extra fish sauce & dried chilli flakes