Name: Mandalay Noodles with Chicken Curry
Yield: Serves 6
Cuisine: Myanmar (Burma)
Ingredients: 1½ to 2 pounds fresh round rice noodles, or 1 pound dried rice noodles; ¼ cup peanut oil; ¼ teaspoon turmeric; About 2 tablespoons Shallot Oil; 1 cup water; 2 tablespoons minced garlic; ½ cup minced shallots; 2 hen or duck eggs, hard-boiled, cut into slices (optional); ½ cup Toasted Chickpea Flour; 3 to 4 tablespoons Chopped Roasted Peanuts, ground finer; 2 tablespoons fish sauce; 3 to 4 tablespoons Fried Shallots; ½ teaspoon salt, or to taste; ½ cup chopped coriander; 1 large or 2 small shallots, quartered; 2 slices ginger; 8 cups water; One 3- to 4-pound chicken or 1½ pounds boneless legs and breasts, rinsed; 4 cups Basic Chicken Broth or store-bought (if using boneless chicken); Red Chile Powder; 2 limes, cut into wedges; 2 tablespoons minced scallion greens; 1 large or 2 small garlic cloves, smashed; 1 cup Fried Noodles; 12 Fish Balls (optional)

Preparation info

Serves
6

Difficulty
Medium

Appears in

Burma

By Naomi Duguid

Published 2012

About

This Mandalay classic, called Mandalay mondi locally, is a dish of fat round rice noodles. Mondi noodles are topped with a little chicken curry and served with a small bowl of broth alongside, as well as an array of toppings and condiments. The cooked noodles are tossed with oil and a little toasted chickpea flour, which gives them a textured surface.

Traditionally a whole chicken is used: the meat goes into the curry sauce and the carcass and bones are used to make the broth