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Nan Gyi Thoke

Name: Nan Gyi Thoke
Total time: 50 min
Yield: Serves 4
Cuisine: Myanmar
Ingredients: 3 portions Thick Udon Noodles; 300g Chicken Thigh; 4 tbsp Chickpea flour; 1 Onion; 3 cloves Garlic; 1/2 tsp Turmeric; 1 tsp Paprika; 2 tbsp Fish sauce; 5 tbsp Vegetable Oil; 2 Hard-boiled eggs; 1 Lime; A pinch Cilantro

Noodles

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐

Thick rice noodles tossed with chicken curry and chickpea flour — a Burmese breakfast noodle salad.

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📖 The Story Behind This Dish

Nan gyi thoke means 'thick noodle salad': thick, chewy rice noodles topped with chicken curry, toasted chickpea flour, boiled egg, onion, and lime, and mixed together. It's a breakfast favorite in Yangon and Mandalay.

🌆 Where it's eaten: At a Yangon street stall in the morning, curry and chickpea flour are piled onto thick white noodles and mixed together.

🥕 Ingredients (serves 4)

Thick Udon Noodles 3 portions
Chicken Thigh 300g
Chickpea flour 4 tbsp
Onion 1
Garlic 3 cloves
Turmeric 1/2 tsp
Paprika 1 tsp
Fish sauce 2 tbsp
Vegetable Oil 5 tbsp
Hard-boiled eggs 2
Lime 1
Cilantro A pinch

👩‍🍳 Instructions

Cut the chicken small and rub with fish sauce and turmeric.
Heat oil in a pot, fry grated onion and garlic until brown, then add paprika and the chicken and braise 15 minutes.
Toast the chickpea flour in a dry frying pan until fragrant.
Cook the udon and drain.
Put the noodles in bowls, top with the chicken and its oil and the chickpea flour, add boiled egg, chopped cilantro, and lime, and mix to eat.

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