Burmese Panthay Noodle Recipe

Name: Burmese Panthay Noodle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken cutlet; 1 lb dry wheat noodles; 1 large yellow onion; 2 teaspoons curry powder; 1/3 cup cooking oil; 4 eggs; 2 tablespoons sweet soy sauce; 2 teaspoons red chili pepper flakes; 1 teaspoon salt; 1 red onion; 1 cucumber; 1 tomatoes; 1 teaspoon sugar; 1 lemon

Servings: persons

1 lb chicken cutlet
1 lb dry wheat noodles
1 large yellow onion
2 teaspoons curry powder
1/3 cup cooking oil
4 eggs
2 tablespoons sweet soy sauce
2 teaspoons red chili pepper flakes
1 teaspoon salt
1 red onion
1 cucumber
1 tomatoes
1 teaspoon sugar
1 lemon

1
Dust chicken cutlets with curry powder.
2
Bring a pot of water to boil.
3
Add dry noodle and cook until aldente for about 5 minute.
4
Drain noodle in strainer.
5
Chop onion and fry in oil in a wok or skillet until soft but not brown.
6
Add chicken pieces and stir-fry until chicken is blanched.
7
Add sweet soy sauce, chilli flakes, salt and 1/2 cup water and stir.
8
Crack eggs into the wok, cover and cook undisturbed for 10 minute.
9
Add noodle to wok and stir to coat.
10
Cover and cook over very low flame for 10 minute.
11
Serve with fresh onion-cucumber pickle.
12
FRESH ONION-CUCUMBER PICKLE.
13
Slice onion into rings.
14
Partially peel cucumber and slice into rounds.
15
Cut tomato into wedges.
16
Mix onion, cucmber, tomato, sugar, lime zest and juice together.
17
Chill for 15 min before serving.

973

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 14 ingredients. The key ingredients include: 1 lb chicken cutlet, 1 lb dry wheat noodles, 1 large yellow onion, 2 teaspoons curry powder, and more.

Yes, Burmese Panthay Noodle 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 Panthay Noodle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions