Mandalay-Style Tossed Egg Noodles

Be the first to rate

(No Ratings Yet)

Loading...

A signature noodle dish from Myanmar's second-largest city, these glossy egg noodles are tossed in a dark, savory sauce and crowned with crisp vegetables, fried shallots, and a halved egg. Served alongside a clear broth, this is Myanmar's answer to saucy lo mein with a distinctive Burmese twist.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 65 gCarbs
• 5 gFiber
• 7 gSugar
• 22 gProtein
• 920 mgSodium
• 480 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the noodles and sauce

• 400 g thin fresh egg noodles
• 4 tbsp vegetable oil, divided
• 8 garlic cloves, finely minced
• 2 small shallots, thinly sliced
• 3 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp tomato paste
• 2 tsp sugar
• 1/2 tsp ground white pepper
• 1 tbsp chili oil or 1 tsp chili flakes

For the toppings and assembly

• 3 cups shredded green cabbage
• 1 cup fresh bean sprouts, rinsed
• 3 scallions, sliced thinly on the bias
• 1/3 cup fresh cilantro leaves
• 2 hard-boiled eggs, peeled and halved lengthwise
• 1/3 cup crispy fried shallots
• 2 tbsp finely chopped pickled mustard greens, optional
• 1 lime, cut into wedges

For the accompanying clear broth

• 4 cups low-sodium chicken broth
• 1 celery stalk, sliced
• 1/2 tsp fine sea salt
• 1/4 tsp ground white pepper

Directions

1. Bring a large pot of salted water to a boil. Cook the egg noodles for 2-3 minutes if fresh, or until just tender per package directions if dried. Drain well, rinse briefly under cool water, and toss with 1 tablespoon of the oil to prevent sticking.
2. Meanwhile, prepare the broth: combine the chicken broth, celery, salt, and white pepper in a small saucepan. Bring to a gentle simmer over medium-low heat and keep warm while you finish the noodles.
3. Heat the remaining 3 tablespoons of oil in a wide wok or large nonstick skillet over medium-high heat. Add the sliced shallots and stir-fry for about 1 minute until softened and lightly golden at the edges.
4. Add the minced garlic and stir-fry for 30 seconds until fragrant and just turning golden. Stir in the tomato paste, dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper; cook for 30 seconds to bloom the sauce.
5. Add the drained noodles to the wok. Using tongs or chopsticks, toss vigorously for 2-3 minutes so every strand is evenly coated in the dark, glossy sauce and heated through. Finish with the chili oil or chili flakes and toss once more.
6. Divide the shredded cabbage, bean sprouts, and scallions among 4 shallow bowls or plates, creating a bed of fresh crunch for the noodles.
7. Pile the hot tossed noodles over the vegetables, then scatter the crispy fried shallots, pickled mustard greens if using, and cilantro on top. Tuck a halved boiled egg beside the noodles and serve immediately with a wedge of lime.
8. Ladle the warm clear broth into small side bowls for sipping alongside the noodles to balance the richness.

Cook’s Notes

• Fresh thin Chinese-style egg noodles give the most authentic chewy texture; if using dried noodles, undercook them slightly so they finish tender when tossed in the sauce.
• Dark soy sauce is essential for the signature mahogany color and a touch of sweetness, do not substitute it with regular soy sauce alone.
• For an extra-traditional crown, reserve a small handful of cooked noodles and deep-fry them in hot oil for 1-2 minutes until puffed and crispy before scattering on top.
• Pickled mustard greens (sometimes called Myanmar htoke) provide the characteristic tangy contrast; substitute with Chinese pickled mustard greens or a splash of rice vinegar if unavailable.
• Always serve the broth in a separate bowl so the glossy sauce on the noodles stays slick and does not get diluted into a soup.

You might also like

Asian

Burmese Pork and Liver Egg Noodle Soup

Asian

Burmese Banana Leaf Sticky Rice Parcels

Desserts

Myanmar Semolina Coconut Cake

Asian

Myanmar Crispy Vegetable Samosa