Coconut Noodles
Updated June 4, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound chicken, boned, skinned and cut into ¾-inch cubes
- 1teaspoon fish sauce
- Sea salt
- ¼cup peanut oil
- ¼teaspoon turmeric
- 1small sweet onion, finely chopped
- 3cloves garlic, finely chopped
- ½teaspoon sweet paprika
- 201-inch cubes fish cake, deep-fried
- 5cups chicken broth
- ¼cup roasted chickpea flour
- ⅔cup coconut milk
- 13peeled shallot lobes, one of them finely sliced and soaked in water
- ¾pound boiled spaghetti-size egg noodles
- 2hard-boiled eggs, thinly sliced
- 2scallions, sliced
- Handful of deep-fried rice noodles
- 1lime, cut into wedges
- Red chilies, roasted in a pan and then coarsely ground
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Preparation
- Step 1
Knead the chicken with the fish sauce and a pinch of salt and let rest for 10 minutes.
- Step 2
Place a medium saucepan over medium-high heat and add the oil and turmeric. Scrape in the onions and sauté for a minute. Add the garlic and cook 1 more minute. Stir in the paprika, then the chicken, cooking until the chicken is blanched on the outside. Fold in the fish cakes and ½ cup water and simmer until most of the liquid is absorbed.
- Step 3
In a large saucepan, bring the broth to a boil. Dissolve the chickpea flour in ½ cup water and pour into the broth, stirring until the mixture thickens slightly. Add the chicken to the broth, and stir in the coconut milk. Bring to a boil, then lower the heat. Add the shallot lobes and simmer until just cooked through. Season to taste.
- Step 4
To serve, place a handful of noodles in each of 4 deep bowls and ladle on a generous amount of chicken and broth. Garnish with sliced (drained) shallot, hard-boiled egg, scallions and fried noodles. Serve, passing lime wedges and roasted chilies.
Private Notes
Comments
Fish cakes? Even more perplexing is the off-hand instruction that they be "deep fried". Does that mean breaded and fried? If so, the source's assertion that even the worst cook in the world could fix this takes on new meaning? The potential for a greasy, gummy mess seems pretty epic--about what you'd expect to appear from the kitchen of the world's worst cook...
Fish cake in coconut noodles is not really necessary. Especially if you cannot get the fresh fish and make it yourself. I wouldn't trust the readymade ones in canned or packages since those were most likely added MSG.
I usually add hard tofu in it. Also, I always add fresh mashed ginger sauté along with garlic.
Just sharing my experience since that's where I came from. :)
Burmese fishcake
Fish meat boneless.....500 gm
Ginger juice 1 tbs
Flour ....2 tbs
Sault and pepper
Put all in food prosscer or blander ...traditional way is pound in a stone motar.
Making a 50 gm balls
Use oil not to stick each other.
And deep fry it to be like a rubber ball.
Slice it for serving in coconut noodle.
One of the reasons I subscribe to NYT is to see and learn about food new to me, food cultures outside of my own and how to use ingredients I'm unfamiliar with. May try this with premade fishcakes from the store or may try the recipe a reader posted to make them- either way I love reading a recipe that someone from Burma thinks is easy -That's cool and one of the great joys of this site
really useful for a beginner
This recipe is amazing. Forget all the haters. I used ground pork because that’s what I had on hand. Subbed the chickpea flour for almond flour. Skipped the eggs and fried noodles. Used some quick fry shallots instead. It wasn’t a quick 20 minute meal, but definitely doable for a weeknight. Thank you!
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