Burma is bordered by India, China & Thailand making it’s cuisine an eclectic mix of Indian spices, Chinese noodles & soy sauce & Thai flavours. When we had the restaurant every Wednesday evening we had “A Culinary Journey Through India & Asia” where we visited a different country or regions cuisine every week. It was extremely popular and the currrent owners Tim & Tony have extended it to the world! The Asian nights were a great opportunity for us to try new dishes, the most popular of which we would incorporate into the menu. One of these dishes was a Burmese Chicken Noodle Curry which was a favourite with many customers. I have used the same flavours in this vegetable version.
Burmese Vegetable Noodle Curry Recipe
Serves 2 or 3 Vegetarian
- a big handful of mixed mushrooms (I used Shitake & Oyster mushrooms)
- 1/2 courgette shaved into fat ribbons with a peeler (or chopped finely)
- a handful of finely sliced cabbage
- 1 tbsp Thai curry paste (I used Matsaman curry paste from Cock Brand because it has a yellow colour & more Indian flavour)
- 1 tsp turmeric
- 1/2 tsp curry powder
- 1 1/2 tbsp soy sauce (I use Kecap Manis because it has sweeter flavour)
- 1tsp brown sugar (or palm sugar)
- 250 ml coconut milk
- 25o ml water (or veg stock )
- 160 gr dried wheat or egg noodles
- 3 tsp sambal oelek (an indonesian chilli paste) you can use whatever you have to your taste.
- fresh lime juice & lime wedges to garnish
- a handful of chopped coriander
- spring onions finely chopped to garnish
- Heat some oil in a wok or large frying pan. Add the mushrooms, cabbage & courgette & cook over a medium high heat for about 2 mins.
- Add the curry paste, powder & turmeric and coat the vegetables then add the soy sauce, brown sugar & coconut milk. Leave it to simmer for 2 minutes.
- Meanwhile cook the noodles according to the packet instructions, drain, rinse under cold water and set aside.
- Add the water or veg stock to the curry and bring back to the boil, add the sambal oelek (chilli sauce) and check seasoning you may want to add more soy sauce or sugar.
- Add the cooked noodles to the curry and toss to coat & warm through
- Add the juice of half a lime and the some of the fresh coriander. Check again for seasoning.
- Serve in bowls garnished with lime wedges, chopped spring onions & the rest of the coriander.
This really is a deliciously different and easy curry to make. You can use whatever vegetables you like or have, but the it is nice to have something with a bit of crunch like the cabbage to give a contrast to the gorgeous slippery noodles.
The Washer Up said this is one of the best things I have ever cooked, so give it a try you can also add some prawns & fish sauce or chicken if you are that way inclined.