Burmese Noodle Bowl Recipe

Name: Burmese Noodle Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium yellow onions; 4 garlic cloves; 1 teaspoon ginger, grated; 1 teaspoon shrimp paste (belachan); 1 tablespoon water; 2 tablespoons canola oil; 1 teaspoon sesame oil; 1/4 teaspoon turmeric powder; 1/2 teaspoon chili powder; 1 1/2 pounds boneless, skinless chicken thighs; 1 14 oz can coconut milk; 2 teaspoons kosher salt; 1 packet rice noodles; 1/2 cup shallots, thinly sliced and fried to a crisp; 3 eggs, boiled and chopped; 2 tablespoons chili powder; 2 tablespoons cilantro, chopped fine; 2 limes, quartered

Servings: persons

2 medium yellow onions
4 garlic cloves
1 teaspoon ginger, grated
1 teaspoon shrimp paste (belachan)
1 tablespoon water
2 tablespoons canola oil
1 teaspoon sesame oil
1/4 teaspoon turmeric powder
1/2 teaspoon chili powder
1 1/2 pounds boneless, skinless chicken thighs
1 14 oz can coconut milk
2 teaspoons kosher salt
1 packet rice noodles
1/2 cup shallots, thinly sliced and fried to a crisp
3 eggs, boiled and chopped
2 tablespoons chili powder
2 tablespoons cilantro, chopped fine
2 limes, quartered

1
Peel and chop the onions and garlic cloves into chunks. The size doesn't matter as they are to be ground.
2
Place the onions, garlic, ginger, shrimp paste, and water in a blender or food processor. Pulse well till you have a smooth paste.
3
Clean and chop the chicken into bite size pieces. Wash well and drain.
4
Heat canola and sesame oils in a Dutch oven.
5
Add the onion paste and saute for 3 to 5 minutes to get the rawness out of the onions.
6
Add turmeric and chili powder . Stir to incorporate them into onion mix.
7
The chicken goes in next. Saute the chicken for 2 to 3 minutes, stirring well to coat with spice mixture.
8
Add coconut milk and 1 cup of water . Stir well and bring the soup to a boil.
9
Lower the flame, and let the soup come to a simmer .
10
Cover the saucepan and let the soup simmer for 20 minutes, stirring occasionally.
11
Fill a large, deep saucepan with water and bring to a boil on a high flame.
12
Add rice noodles to the boiling water. Take the saucepan off the heat and let rice noodles steep in water for 20 minutes. Drain well and keep aside.
13
Assemble the soup with a large helping of rice noodles in a soup bowl. Top with ladlefuls of soup. The noodles should swim in coconut broth. Add pieces of chicken. Garnish with fried shallots, chopped egg, a sprinkling of chili powder, some cilantro, and a large squirt of lime juice.

1334

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 medium yellow onions, 4 garlic cloves, 1 teaspoon ginger, grated, 1 teaspoon shrimp paste (belachan), and more.

Yes, Burmese Noodle Bowl falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Burmese Noodle Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions