Panthay Khauk-swe (Burmese-Style ?Chicken? and Nood

Name: Panthay Khauk-swe (Burmese-Style ?Chicken? and Noodle Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fresh Chinese egg noodles or 1/2 lb. dried spaghetti; 3 cloves garlic, peeled and minced; 1-inch piece fresh ginger, minced; 1 tsp. salt; 1 tsp. garam masala; 3 6-oz. pkg. soy chicken strips; 3 Tbs. vegetable oil; 1 large onion, diced, plus 1 large onion, thinly sliced; 2 tomatoes, finely chopped; 1 tsp. paprika; 1 tsp. ground cayenne pepper; 1 tsp. ground turmeric; 1/2 tsp. ground cumin; 1 cup water, or more if needed; 1/2 head green cabbage, cored and thinly sliced for garnish; 3 limes, cut into wedges for garnish; Cayenne pepper for garnish

Servings: persons

1 lb. fresh Chinese egg noodles or 1/2 lb. dried spaghetti
3 cloves garlic, peeled and minced
1-inch piece fresh ginger, minced
1 tsp. salt
1 tsp. garam masala
3 6-oz. pkg. soy chicken strips
3 Tbs. vegetable oil
1 large onion, diced, plus 1 large onion, thinly sliced
2 tomatoes, finely chopped
1 tsp. paprika
1 tsp. ground cayenne pepper
1 tsp. ground turmeric
1/2 tsp. ground cumin
1 cup water, or more if needed
1/2 head green cabbage, cored and thinly sliced for garnish
3 limes, cut into wedges for garnish
Cayenne pepper for garnish

1
Bring a large pot of water to a boil, and cook noodles until tender.
2
Remove from heat, drain and set aside.
3
Combine garlic, ginger, salt and garam masala in a large bowl.
4
Add chicken strips, and coat each piece with mixture.
5
Heat oil in a large wok or saucepan over medium heat.
6
Add onion and tomatoes, and cook, stirring and sprinkling with paprika, cayenne and turmeric.
7
Cook until onions soften and mixture thickens, for about 5 minutes, sprinkling with a little water if needed to prevent sticking.
8
Add chicken and 1 cup water, reduce heat to low, cover and cook for about 10 minutes, or until mixture thickens.
9
To serve, arrange a portion of noodles on each plate, and serve chicken over noodles.
10
Garnish each serving with cabbage.
11
Pass lime wedges and cayenne.

1282

kcal

Calories

Fat

104

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 17 ingredients. The key ingredients include: 1 lb. fresh Chinese egg noodles or 1/2 lb. dried spaghetti, 3 cloves garlic, peeled and minced, 1-inch piece fresh ginger, minced, 1 tsp. salt, and more.

Yes, Panthay Khauk-swe (Burmese-Style ?Chicken? and Noodle Curry) 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!

Panthay Khauk-swe (Burmese-Style ?Chicken? and Noodle Curry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions