Myanmar-Style Thick Mohinga Noodle Bowl with Toasted Chickpea Garnish

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A richer, thicker cousin of Myanmar's beloved national soup, this mohinga-style noodle bowl features a velvety fish gravy that clings to thick rice noodles rather than swimming in broth. Topped with crispy shallots and a unique toasted chickpea crunch, it's a heartier way to enjoy the country's signature flavor combination.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 17 gFat
• 3.5 gSaturated Fat
• 74 gCarbs
• 6 gFiber
• 6 gSugar
• 34 gProtein
• 920 mgSodium
• 780 mgPotassium
• 110 mgCalcium
• 4.5 mgIron
• 20 mgVitamin C
• 115 mcgVitamin A

Ingredients

For the spice paste

• 3 tablespoons dried shrimp, soaked in warm water for 15 minutes
• 3 shallots, peeled
• 4 cloves garlic
• 1 inch galangal, sliced
• 1 teaspoon shrimp paste (optional)

For the thick fish gravy

• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 tablespoon ginger paste
• 2 lemongrass stalks, bruised and tied
• 1 teaspoon ground turmeric
• 1 teaspoon red chili powder
• 100 g banana stem, sliced thin (optional)
• 2 tablespoons rice flour
• 2 tablespoons fish sauce
• 500 g catfish or snakehead fish fillets
• 500 ml water or fish stock
• Salt to taste

For the noodles and toppings

• 400 g thick rice noodles, cooked
• 1/2 cup crispy fried shallots
• 1/3 cup dried chickpeas, toasted and lightly crushed
• 1/2 cup fresh cilantro, chopped
• 2 hard-boiled eggs, halved
• 1 green chili, thinly sliced
• 4 lime wedges

Directions

1. Drain the soaked dried shrimp and blend with shallots, garlic, galangal, and shrimp paste to form a smooth paste.
2. Heat the oil in a heavy pot over medium heat. Sauté the onion until soft and translucent, about 5 minutes. Add the ginger paste and blended spice paste, then stir-fry until fragrant and the oil begins to separate, about 6 minutes.
3. Stir in the lemongrass, turmeric, chili powder, and banana stem. Cook for 2 minutes, then add the rice flour and fish sauce, mixing thoroughly to coat.
4. Add the fish fillets and pour in the water or stock. Bring to a gentle simmer and cook for 15 minutes, carefully turning the fish once. Remove the fish, flake it into chunks, and return to the pot. Simmer until the gravy thickens enough to coat the back of a spoon, about 8 more minutes. Season with salt.
5. Meanwhile, cook the rice noodles according to package directions, drain well, and divide among four deep bowls.
6. Ladle the thick mohinga gravy generously over the noodles, making sure each bowl gets plenty of fish chunks.
7. Top each bowl with a generous sprinkle of crispy shallots and toasted chickpeas, followed by cilantro, a halved boiled egg, and a few slices of green chili.
8. Serve immediately with lime wedges on the side for squeezing over the top.

Cook’s Notes

• The rice flour is essential for achieving the thick gravy consistency that distinguishes this from soup-style mohinga; do not skip it.
• Toast dried chickpeas in a dry skillet over medium heat until deep golden and fragrant for maximum nutty crunch.
• For deeper flavor, simmer fish bones and heads in water for 30 minutes first to make a quick homemade fish stock.
• Lemongrass stalks should be bruised and tied so they release flavor without breaking apart into the gravy.
• The gravy can be made a day ahead and reheated with a splash of water, as the flavors deepen beautifully overnight.

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