Name: Coconut Sauce Noodles (Ohn-No Khaut Swe)
Yield: Serves 6
Cuisine: Myanmar (Burma)
Ingredients: 2½ pounds bone-in chicken legs or breasts; or 1½ pounds boneless chicken; 1½ cups minced shallots, plus (optional) 1 cup small whole shallots; 1 teaspoon fish sauce; 2 shallots, halved; 1 tablespoon minced garlic; About 1 cup Fried Noodles (optional); About 1 cup Fish Balls (optional); 1½ pounds fresh egg noodles or 1 pound dried egg noodles; 3 or 4 slices ginger; 2 hard-cooked hen or duck eggs, sliced (optional); 1 cup canned coconut milk; ¼ teaspoon turmeric; 5 cups water; 1½ teaspoons salt; 2 limes, cut into wedges; 4 cups Basic Chicken Broth or canned broth, if using boneless chicken; 1 cup thinly sliced shallots, soaked in water for 10 minutes, drained, and squeezed dry; ¼ cup Toasted Chickpea Flour; ¾ cup water; Red Chile Powder; 3 tablespoons peanut oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

Burma

By Naomi Duguid

Published 2012

About

This rich meal-in-a-bowl is the one many foreigners say is their favorite dish from Burma. The Burmese name, pronounced “oh-no kao sway,” is a simple compound of the terms for coconut (ohn-no) and noodles (khaut swe).

Ohn-no khaut swe in its most elaborate form also includes fish balls, given as optional in the recipe. I love the chicken sauce-broth so much that I often serve it on its own over rice or pasta, with simple cooked greens or a green salad on the sid