Mandalay Rice Noodle Salad

Mandalay Rice Noodle Salad

This Noodle Salad is an authentic tasty treat from Burma.
This food bring me back to the memory of our childhood days. As we were born in the town which is 14 miles away from City center ( Rangoon city center), the town name is called Mingalardon .

We grew up with really sweet memories in government housing for the families. In this town, there was a small movie theatre showing all the Burmese movies that was not even release in the down town theatre. Every Friday was the movie night since our neighbor families always call us to go movies together. Ticket price is unbelievably cheap as 50 cents only in Burmese currency.
Sadly, there is no longer movie theatre there and no more food court near the movie theatre.

In this food court, a certain Noodle salad shop was our favorite since we were young and we got the opportunity to eat there in our final years of college. It was also quite a popular food shop for some commuters passing through. One loving memory of this treat is also related to one of our family friends as well. They always ordered this noodle every time we visited their home.

This noodle dish is a signature meal in the city of Mandalay in upper Burma. A popular food shop in Mandalay is also a favorite local attraction breakfast place for most tourists and local peoples alike. It is also the traditional breakfast treat in upper Burma.

Mandalay Rice Noodle Salad (5 serving)

Ingredients

1 lb        Chicken (Boneless Skinless)
1 cup      Onion ( small diced) ( For chicken curry sauce )
1 tbsp.    Garlic ( small chopped)( For chicken curry sauce)
3 tsp       Fine Chili powder
3 count   Egg ( boiled)( Thin sliced)
1 cup      Onion Slices  ( very thin sliced for salad)
1 counts  Lime ( Cut a few wedges)
5 tbsp     Fish sauce
1 tsp       Turmeric Powder
2 tsp       Salt to marinate chicken
1 tbsp     Ginger (thin sliced) For clear chicken soup
3 counts  Whole Chicken wing Or Chicken breast bone
1/2 cup   Spring Onion (very small sliced)
1/2 cup   Roasted Besan Powder
1.5 lb      Rice Noodle boiled
1 cup      Thinly sliced fried fish cake

For Chicken Curry Sauce

1. Dice the boneless skin less chicken into small cubes  0.5 inch square pieces and season the chicken with 2 tsp of salt, 1 tsp of turmeric powder and a few drop of fish sauce.

2. In the dutch oven on the stove top with medium high heat. Pour 1 cups of oil in the pan n heated with medium high heat. Add chopped onion, garlic and ginger together with chili powder with little bit of turmeric powder. Stir for 5 to 10 minutes to make sure onion, garlic and chili powder blend in and fragrant.

3. Add marinated chicken pieces into the pan and stir thoroughly. Cook for 10 minutes by covering the pan. Then add  0.5 cup of water into the pan and let it simmer for 20 more minutes with medium heat.

4. After simmering the chicken curry, Set it aside .

Fried Fish Cake ( optional)

It is also optional to add sliced fish cake

1. We may find ready prepared fish cake in every grocery store. It is also easy to use as extra ingredient.

But we could also do scratch DIY home made is tastier but take long procedure to make it .

But here is the right way to do home made.

1. Chop 1 tbsp ginger, 1/2 shallot, 1 tsp garlic, 1 tsp chili powder with the electric chopper till fine puree .

2. Season the already thawed frozen feather back fish paste with 1 tsp salt, 1/2 tsp turmeric , 1/2 tsp pepper and 1 tsp cornstarch( as binder).

3. Add seasoned 1 lb. fish paste into the chopper together with puree , then chop it together till all the fish paste are bending together with (No.1 puree) to get the right consistency to form a patty style fish cake.

4. Put all the formed fish cake into the skillet with 1/2 cup of water together with 3 tbsp oil on the stove with Medium high heat. ( Better to cover the pan but not necessary).

5. When all water are gone but oil left, turn down the heat to medium low and flip the fish cakes to make sure both side are cooked to be getting the golden brown color.

6. It is ready when all the fish cakes are  brown color by cooking slow with medium low heat.

7. Cool down all the fish cakes and ready to make garnish  as thin slice or cubed .

For the Clear Chicken Soup

1. In the 4 qt. stock pot, add chicken bone or wing let with 1 tsp salt, 1tsp soy sauce, 1/2 tsp black pepper and ginger . Then pour 2 qt of water into the stock pot and heat the stock pot with medium high heat.

2. Boil it completely with to get certain temperature. Then simmer with medium low heat for at least 45 minutes. Season with salt and pepper for your own taste. By add 1 tsp of sugar (or) celery 1/2 cup and carrot 1/2 cup may make the soup better taste.

3. Sprinkle the spring onion as garnish for serving soup in each individual bowl.

Preparing for one serving plate

1. In the individual serving plate, add one cup ( or) 1.5 cup of boiled noodle in the center of the plate.
2. Add 3 slices of boiled egg.
3. Add 2 tbsp. thinly sliced onion .
4. May add one tsp fresh lime juice ( optional)
5. Add 1 tsp of fish sauce
6. 2 tsp of roasted besan powder on top of that.
7.  Then add chicken curry sauce as last ingredient on top of the noodle.
8. Garnish with  spring onion on top.
9. May use spoon and fork, chopstick and soup spoon and by mixing salad with hand will always be the better taste.
10. For your own spicy taste, crushed red pepper or roasted red pepper powder will be the good pair for this dish.

This Noodle dish is ready to serve and nice to enjoy together with clear chicken soup .

( Note: deep fried yellow rice noodle crispy fried garnish is also the combination of this dish. But it is totally optional )