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Burmese Noodle Bowl

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Ingredients
  

  • 2 Tbsp oil
  • 1/4 tsp turmeric
  • 3 lbs turkey boneless thighs or breasts, chicken or pork, cubed
  • 1 cup mushrooms, sliced (any type)
  • 1/2 tsp ginger, minced
  • 1/2 cup shallots, minced
  • 2 Tbsp garlic, minced
  • 3 cups poultry broth, low sodium
  • 2 cup water
  • 2 Tbsp fish sauce
  • salt to taste
  • 455 g dried rice noodles
  • GARNISH
  • 4 Tbsp roasted peanuts, chopped
  • 2 hard boiled eggs, chopped
  • 1/2 cup coriander, chopped
  • 2 Tbsp scallion greens, sliced
  • 2 limes, cut into wedges

Instructions
 

  • Heat oil in a large pan over high heat and stir in turmeric. Reduce heat to medium-high; add shallots and cook for 4 minutes until transparent. Add garlic and ginger, cook 1 minute. Add turkey and mushrooms cook, about 7 minutes.
  • Add broth, water, fish sauce and season to taste. Bring to boil, reduce heat and simmer for 15 minutes until chicken is cooked and tender. Set aside.
  • Bring large pot of salted water to boil. Cook rice noodles 3-4 minutes.
  • To serve: In each of 4 bowls place noodles, top with turkey mixture.
  • Garnish with peanuts, egg, a squeeze of lime, scallion greens and chopped coriander.