Myanmar Coconut Curry Egg Noodles with Crispy Noodle Crown

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This is the signature noodle bowl of central Myanmar: deep golden coconut curry broth thickened with roasted chickpea flour, ladled over springy egg noodles and topped with a crown of crisp fried noodles, a halved boiled egg, and a scatter of fried shallots. The broth marries Indian curry warmth with the fragrant coconut milk of Southeast Asia, finished at the table with tangy pickled chilies, lime, and crisp raw cabbage for crunch.

Nutrition Facts

Per serving (estimated)

• 745 kcalCalories
• 38 gFat
• 17 gSaturated Fat
• 68 gCarbs
• 6 gFiber
• 8 gSugar
• 39 gProtein
• 960 mgSodium
• 780 mgPotassium
• 135 mgCalcium
• 5.5 mgIron
• 24 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the curry spice paste

• 3 tbsp chickpea flour (besan), toasted until nutty
• 2 tbsp madras-style curry powder
• 1 1/2 tsp ground turmeric
• 1 tbsp ground coriander
• 2 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cardamom

For the coconut curry broth

• 3 tbsp neutral oil
• 1 large yellow onion, finely diced
• 6 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 1/2 lb boneless chicken thighs, sliced into bite-size strips
• 2 tbsp tomato paste
• 4 cups low-sodium chicken stock
• 2 cups full-fat coconut milk
• 1 1/2 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tsp palm sugar
• 1 tsp fine sea salt, plus more to taste

For the noodles

• 12 oz fresh thick wheat egg noodles
• 3 oz dried thin egg noodles, broken into nests
• 3 cups neutral oil, for frying

For serving (toppings & accompaniments)

• 4 large eggs, hard-boiled and halved
• 1 cup crispy fried shallots
• 1 cup finely shredded green cabbage
• 1/2 cup pickled red chilies, sliced
• 1 lime, cut into wedges
• 1/4 cup chopped cilantro
• 2 tbsp fried garlic bits

Directions

1. Whisk the toasted chickpea flour with the curry powder, turmeric, coriander, cumin, paprika, cayenne, and cardamom in a small bowl; set the spice paste aside. Bring a large pot of water to a boil for the noodles.
2. Heat 3 tablespoons of oil in a heavy pot over medium heat. Add the onion and cook 6 to 7 minutes until soft and golden at the edges. Stir in the garlic and ginger and cook 1 minute until fragrant.
3. Add the chicken strips and cook 5 to 6 minutes, stirring occasionally, until lightly browned. Stir in the tomato paste and the reserved spice paste and toast for 2 minutes until the mixture darkens and smells toasty.
4. Pour in the chicken stock and coconut milk, scraping up any browned bits. Add the fish sauce, soy sauce, palm sugar, and salt. Bring to a gentle simmer and cook 18 to 22 minutes until the broth thickens enough to coat the back of a spoon and the chicken is tender; adjust salt to taste.
5. Meanwhile, blanch the fresh egg noodles in the boiling water for 2 to 3 minutes until just tender, drain, and divide among 4 deep bowls. Heat the 3 cups of oil in a small saucepan to 350°F and fry the dried noodle nests in batches for 20 to 30 seconds until pale gold and crisp; drain on paper towels and lightly season with salt.
6. Quickly warm the crispy noodle nests for 10 seconds in the hot oil so they stay shatter-crisp when served. Slice the hard-boiled eggs in halves and prep the cabbage, pickled chilies, and lime wedges.
7. Ladle the hot curry broth and chicken evenly over the fresh noodles in each bowl. Nest a crispy noodle crown on top and arrange an egg half, a generous pinch of fried shallots, a small mound of cabbage, a few pickled chilies, and a sprinkle of cilantro and fried garlic over each bowl.
8. Serve immediately with lime wedges on the side so each diner can brighten and cut the richness to taste.

Cook’s Notes

• Always toast the chickpea flour in a dry skillet over low heat for 2 to 3 minutes until it smells nutty—this step is the soul of an authentic Khao Swe broth.
• Madras-style curry powder gives the right warm heat; mild American blends will taste flat, so seek out a South Asian-style blend.
• Fry the dried noodles right at the end so they keep their crunch when bathed in broth; they should snap, not soften into mush.
• For deeper body, simmer a chicken foot or two extra carcasses along with the broth and fish them out before serving.
• A splash of lime juice added at the table is essential—it cuts the coconut richness and brings every spice forward.

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