Indonesian (Javanese, Sundanese, Minang)

Burmese Panthay Noodle

Name: Burmese Panthay Noodle
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 1 lb chicken cutlet; 1 lb dry wheat noodles; 1 large yellow onion; 2 tsp curry powder; 0.333 cup cooking oil; 4 eggs; 2 tbsp halal-certified sweet soy sauce; 2 tsp red chili pepper flakes; 1 tsp salt; 1 red onion; 1 cucumber; 1 tomatoes; 1 tsp sugar; 1 lemon

Gently simmered chicken, wheat noodles and cucumber, warmed with curry powder, an Indonesian dish. Serve with fresh onion-cucumber pickle.

1 hr · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: medium

1
Dust chicken cutlets with curry powder. Bring a pot of water to boil. Add dry noodle and cook until aldente for about 5 minute.
5 min
2
Drain noodle in strainer. Chop onion and fry in oil in a wok or skillet until soft but not brown.
3
Add chicken pieces and stir-fry until chicken is blanched. Add sweet soy sauce, chilli flakes, salt and 1/2 cup water and stir.
4
Crack eggs into the wok, cover and cook undisturbed for 10 minute. Add noodle to wok and stir to coat.
10 min
5
Cover and cook over very low flame for 10 minute. Serve with fresh onion-cucumber pickle. Fresh onion-cucumber pickle.
10 min
6
Slice onion into rings. Partially peel cucumber and slice into rounds. Cut tomato into wedges.
7
Mix onion, cucmber, tomato, sugar, lime zest and juice together. Chill for 15 min before serving.
15 min