Burmese Coconut Chicken Noodles – Ohn No Khao Swe
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Feeds 4 people 
Prep time 5m
Cook time 30m
Embedded in the exotic and somewhat mysterious culture of South East Asia is a plethora of tantalising dishes that make elements of our western cuisine look and taste as dull as dishwater. Due to Burma’s political and social history we have been denied access to its culinary wonders until recently. Now as the country emerges and takes its place in the limelight, so does its food.
In recent years I have become mildly obsessed with all things South East Asia – most significantly the cuisine. This chicken and noodle dish promises to excite the taste buds and inspire diners – my housemates love it and I get regular requests to make it for them!
Ohn No Khao Swe is a popular dish in Burma and it boasts some intricate flavours and intriguingly varied textures. It’s sure to keep people talking at the dinner table and the requests for a second helping at an all time high.
- 2 White onions
- 4 Garlic cloves
- 3 Spring onions
- 2 tbsp Chickpea flour
- 2 tbsp Fish sauce
- 1 Vegetable stock
- 4 Chicken breasts, diced
- 200ml Coconut milk
- 200ml Vegetable oil
- Handful Flat rice noodles
- 4 tbsp Dried chilli flakes
- 4 tbsp Paprika
- 250g Udon noodles
- 1 Lime
- 1 Shallot
- Finely slice the shallots and slice the lime into wedges and set aside. In a large pan fry the onions on a medium heat.
- Once the onions have sweated a little place two spoonfuls into a blender with the two whole cloves of garlic, spring onions and the ginger. Blitz to form a paste and leave to one side.
- Add 300ml of water to the pan with the onions along with the chickpea flour, two dashes of fish sauce and vegetable stock cube and bring to a simmer.
- In a separate saucepan fry the diced chicken breast with the paste until sealed and fragrant.
- Transfer the chicken over the large pan along with the coconut milk and 100ml of water and place on a low heat being careful not to let it boil.
- Heat a small deep pan with vegetable oil. Once it is hot drop in the flat rice noodles for a few seconds until golden and crispy (almost like very skinny prawn crackers). Leave to dry on kitchen towel.
- Mix the chilli flakes and the paprika together in a heat-proof bowl then add some of the hot oil to make a powerful infused oil.
- Cook the udon noodles according to pack instructions and, once cooked, divide into bowls.
- Top the noodles with the chicken curry and top with wedge of lime, diced shallot, deep fried noodles then drizzle over the chilli and paprika infused oil and serve.
