Burmese Coconut Noodles Recipe | olivemagazine

Ingredients

• 4 tbsp peanut oil
• 2 small or medium onions finely chopped
• 50g ginger peeled and finely chopped
• 1 green or red bird’s-eye chilli finely chopped
• 4 garlic cloves finely chopped
• 1kg skinless chicken thighs fillets diced
• 3 tsp paprika
• 5 tsp ground turmeric
• 50ml fish sauce plus extra to taste
• 1½ litres chicken stock
• 400g tin coconut milk
• 4 asian or round shallots peeled
• 4 tbsp toasted chickpea flour
• 400g cooked egg noodles (can use dried or fresh, cooked according to pack instructions)
• medium-boiled eggs halved and quartered
• asian or round shallots peeled and sliced
• 4 spring onions finely sliced
• coriander chopped
• 2 limes cut into wedges
• dried roasted chillies (optional)
• a handful flat medium rice noodles fried in a deep fryer until puffed (optional)