Burmese Thick Rice Noodle Salad with Chickpea Curry

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This beloved Myanmar street food features chewy wide rice noodles smothered in a creamy chickpea-flour curry, then piled high with poached chicken, crisp vegetables, and crunchy garnishes. A bowl of contrasting textures — silky sauce, tender noodles, fresh crunch, and crispy shallots — comes together with a final squeeze of lime for brightness.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 17 gFat
• 3.5 gSaturated Fat
• 68 gCarbs
• 6 gFiber
• 5 gSugar
• 29 gProtein
• 720 mgSodium
• 480 mgPotassium
• 85 mgCalcium
• 3.2 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the chickpea curry sauce

• 1/2 cup chickpea flour (besan)
• 2 tbsp vegetable oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves and 1 tbsp fresh ginger, minced together
• 1 tbsp fish sauce
• 1 tsp ground turmeric and 1 tsp Madras curry powder
• 2 1/2 cups chicken broth
• 1/2 tsp kosher salt

For the noodle bowls

• 1 lb thick rice noodles, about 1/2 inch wide
• 2 cups shredded poached chicken breast
• 4 hard-boiled eggs, peeled and quartered
• 2 cups shredded green cabbage
• 1 cup julienned carrot
• 1 cup fresh bean sprouts, rinsed
• 1/3 cup chopped cilantro
• 1/4 cup thinly sliced red onion

For garnish

• 1/2 cup crispy fried shallots
• 2 limes, cut into wedges
• 2 tbsp chili oil or toasted chili flakes
• 1/4 cup toasted chickpea flour

Directions

1. Bring a large pot of salted water to a boil. Add the thick rice noodles and cook for 6 to 8 minutes until tender but still chewy. Drain, rinse under cold water, and toss with a teaspoon of oil to prevent sticking.
2. Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until softened and lightly golden.
3. Stir in the garlic-ginger paste and cook for 30 seconds until fragrant. Add the turmeric and curry powder and toast for 20 seconds, stirring constantly.
4. Whisk the chickpea flour into the broth until completely smooth, then pour into the saucepan with the fish sauce and salt. Bring to a gentle simmer, whisking constantly, until the sauce thickens to a creamy, pourable consistency, about 4 to 5 minutes. Adjust salt to taste.
5. Divide the warm noodles among 4 large serving bowls. Spoon a generous amount of the warm chickpea curry sauce over each portion, letting it pool around the noodles.
6. Top each bowl with shredded chicken, quartered hard-boiled eggs, shredded cabbage, julienned carrot, bean sprouts, sliced red onion, and fresh cilantro.
7. Sprinkle each bowl generously with toasted chickpea flour and crispy fried shallots for crunch and nutty depth.
8. Serve immediately with lime wedges and chili oil on the side so each diner can squeeze citrus and drizzle heat to taste.

Cook’s Notes

• Look for rice noodles labeled sen yai or banh pho tai; if unavailable, spaghetti can be substituted in a pinch, though the texture will differ.
• Toast the chickpea flour in a dry skillet over medium heat for 2 to 3 minutes before adding to the sauce — this deepens the nutty flavor significantly.
• For a vegetarian version, omit the chicken and eggs and use vegetable broth; add extra fried tofu cubes for protein.
• The chickpea curry thickens as it sits; loosen with a splash of warm water when reheating leftovers.
• Always assemble the bowls just before serving so the noodles stay pleasantly chewy and the vegetables retain their crunch.

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