Chicken Curry Noodle

To Honor my friend

Our father always took care of our family as every father should. But one thing I want to brag about him is that he always love to have good food and let us try many different foods since we were young.

From these varieties, one noodle dish consisting of Indian, Chinese and Burmese influences is one I remember particularly well. As our country has a rich, diverse culture with Churches, Chinese Temples, and Mosques in downtown despite the majority of people being Buddhist and having pagodas across the country. In my memory, this noodle dish was available in a neighborhood near the downtown Mosque.

The Indian influences are brought out by the use of curry, while soy and oyster sauces that are used in this dish fulfill the Chinese component. Finally, fish sauce, roasted chili, and besan powder bring the Burmese influence to the meal. It is fair to say that this is a Burmese fusion noodle dish with the use of these ingredients.

During one of our Myanmar family gatherings, one sweet family invites us over for dinner and I got this delicious recipe from my friend whom I consider family. In honor of remembering her recipe, I would like to share this recipe with you for another option of a noodle dish. This dish has been easy to make and has remained one of our family favorites.

Chicken Curry Noodle (5 Serving)

12 oz     Pasta pack (normal spaghetti or angel hair pasta)
16 oz     Chicken (boneless skinless chicken thigh)
8 oz       Coconut milk
1 cup     Fine chopped Onion
1 Tbsp   Garlic
2 Tbsp   Fine chopped ginger
2 tsp     Turmeric Powder
1 Tbsp   Chilli powder
1 Tbsp   Oyster Sauce
2 counts Bay leaves
1 Tbsp   Dark Soy sauce
1 tsp      Light soy sauce
1 cup     Thin sliced onion
1 cup     Thin sliced Cabbage (shredded cabbage)
1 count   Lime
1/2 cup   Chiffonade mint leaves
5 tsp      Roasted Bean powder (Roasted Besan)
5 tsp      Roasted crushed red pepper
5 tsp      Fish sauce
1/4 cup  Canola Oil
3 tsp      Salt

Instructions

1. Put 1 cup finely chopped onion, 1 tbsp garlic, and 2 tbsp ginger into the chopper or blender to make a fine paste.

2. Cut the chicken pieces into bite-size cubes and marinade with 2 tsp salt, turmeric powder, and light soy sauce.

3. On the stove top, into the 4 qt pan,  add the oil and heat the pan then add the ginger, garlic and onion paste with chilly powder then stir with wooden spoon.

4. Add chicken and cook for 5-10 minute to make sure all the water cooked out of chicken.

5. When all the water is gone, add the coconut milk and bay leaves together in the pan and let it simmer for 15 -20 minutes. We may also add 1/2 cup water just to make more curry sauce for the noodle.

6. Preparing Noodle:  Boil the pasta according to the direction from the packet. Strain the noodle with a strainer and wait for 15 minutes. In the mixing bowl, Add 2 tbsp dark soy sauce, 1 tbsp oyster sauce to the noodle and mix it thoroughly.

7. One Serving Plate: In the pasta plate or bowl, add shredded cabbage, sliced onion, mint
   ( 2 tbsp: 2tbs : 1 tsp), add seasoned pasta (1 cup).

8. On top of that noodle, add 1 tsp roasted besan powder, 1 tsp roasted crushed red chili, 1tsp fish sauce, 1/2 tsp lime juice ( may add more for sour taste).

9. Then pour warm chicken curry sauce on top of the noodle about 5 Tbsp together with meat.

10. We have to mix the noodle, sauce, and vegetable thoroughly together to enjoy the spicy curry noodle. We may use more roasted crushed chili powder for spicier taste.