Burmese Noodles Recipe

Name: Burmese Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curry Paste; 1/2 onion, chopped; 2 large garlic cloves; 2 (1/4 inch) rounds fresh ginger; 1 teaspoon paprika; 1/2 teaspoon turmeric; 1/2 teaspoon sea salt; 2 red bird chiles, chopped (or 1/2 tsp. red pepper flakes); Noodles and Vegetables; 5 dried shiitake mushrooms (or Chinese black mushrooms); 8 ounces fresh Chinese egg noodles (or fettucine); 1/3 cup chopped roasted peanuts; 2 tablespoons peanut oil; 1 large tomatoes, seeded, cut into 1/2-inch pieces; 0.5 (14 ounce) can coconut milk, cream reserved; 1 cup snow peas, trimmed; 2 scallions, cut in 1/2-inch pieces; 2 tablespoons soy sauce; cilantro (to garnish); basil (to garnish); mint (to garnish)

Servings: persons

Curry Paste
1/2 onion, chopped
2 large garlic cloves
2 (1/4 inch) rounds fresh ginger
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon sea salt
2 red bird chiles, chopped (or 1/2 tsp. red pepper flakes)
Noodles and Vegetables
5 dried shiitake mushrooms (or Chinese black mushrooms)
8 ounces fresh Chinese egg noodles (or fettucine)
1/3 cup chopped roasted peanuts
2 tablespoons peanut oil
1 large tomatoes, seeded, cut into 1/2-inch pieces
0.5 (14 ounce) can coconut milk, cream reserved
1 cup snow peas, trimmed
2 scallions, cut in 1/2-inch pieces
2 tablespoons soy sauce
cilantro (to garnish)
basil (to garnish)
mint (to garnish)

1
Using a motar and pestle or a food processor, work all the curry paste ingredients into a tough paste and set aside.
2
Soak the mushrooms in warm water in a small bowl for 15 minutes or longer; drain, reserving the liquid. Discard the stems and slice the caps into strips. Pull the noodles apart with your fingers. Prepare the peanuts.
3
Heat the oil in a wok over high heat, add the curry paste, and move it around the pan for 30 seconds. Lower the heat to medium and cook for 12-15 minutes, stirring frequently and adding small amounts of water from time to time to keep it from sticking. When it begins to release some of the oil, add the tomato, raise the heat, and add the mushroom liquid and coconut milk. Simmer for a minute, then add the mushrooms, snow peas, scallions, and soy; turn off the heat.
4
Cook the noodles in plenty of boiling water until tender, about 4 minutes for fresh noodles. Scoop them out, shake off the excess water, and add them to the wok. Lift several times to coat thoroughly with the sauce. Pile the noodles onto platter and garnish with the reserved coconut cream, the peanuts, and the herbs.

574

kcal

Calories

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 21 ingredients. The key ingredients include: Curry Paste, 1/2 onion, chopped, 2 large garlic cloves, 2 (1/4 inch) rounds fresh ginger, and more.

Yes, Burmese Noodles 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 Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions