Ohn No Khao Swe (အုန်းနို့ခေါက်ဆွဲ) — Burmese Coconut Chicken Noodles

• 16 ozdried wheat egg noodles
• 1.1 cuppeanut oil (for shallow-frying; about 30 ml is absorbed)
• 2⅛ ozchickpea flour
• ¾ cupwater (for making a smooth chickpea flour slurry)
• 2large yellow onion (finely chopped)
• 6 clovegarlic (minced)
• 2 inchfresh ginger (peeled and grated)
• 2 tspground turmeric
• 2 tspsweet paprika
• 1 tspmild chili powder
• 1 tbspngapi fish paste (Burmese fermented fish paste, mashed smooth)
• 2 lbboneless skinless chicken thighs (cut into 3 cm pieces)
• 1.2 lchicken stock
• 3⅜ cupfull-fat coconut milk
• 1 tbspfish sauce
• 6 gfine sea salt
• 3eggs (hard-boiled, peeled, and halved)
• 3lime (cut into wedges)
• 1red onion (thinly sliced)
• 1 bunchcilantro (leaves and tender stems chopped)
• 1.1 ozcrispy fried shallots
• 6 tspchili oil

Instructions

1. 1

   Toast the chickpea flour in a dry saucepan over medium-low heat for 4 minutes, stirring constantly until it smells nutty and turns one shade darker. Transfer it to a bowl, whisk in 180 ml water until completely smooth, and reserve this slurry for thickening the ohn no khao swe broth.

2. 2

   Heat 45 ml peanut oil in a heavy pot over medium heat, then add the chopped onions and cook for 10 minutes until soft and lightly golden. Stir in the garlic, ginger, turmeric, paprika, chili powder, and ngapi, and fry for 2 minutes until the paste is aromatic and the oil is stained deep yellow-orange.

3. 3

   Add the chicken thigh pieces and turn them through the spice paste for 5 minutes so the surface firms and takes on the color of the aromatics. Pour in the chicken stock, bring it to a gentle boil, then lower the heat and simmer uncovered for 18 minutes until the chicken is cooked through.

4. 4

   Whisk the chickpea flour slurry again, then pour it into the pot in a thin stream while stirring so it does not clump. Add the coconut milk, fish sauce, and 6 g salt, then simmer gently for 10 minutes without hard boiling so the coconut broth stays smooth and creamy.

5. 5

   Cook 450 g dried wheat egg noodles in a large pot of boiling water according to the package timing, usually 4 to 6 minutes, until springy but not soft. Drain the noodles, rinse briefly with hot water to remove excess starch, and divide them among 6 deep bowls.

6. 6

   For the crispy topping, heat 250 ml peanut oil in a small pan to 175°C and fry 75 g noodles in 2 batches for 45 to 60 seconds per batch until blistered and golden. Drain them on a rack or paper towel and break them into short clusters once cool enough to handle.

7. 7

   Ladle the hot coconut chicken broth over the noodles, making sure every bowl receives both chicken and the thick hin-like sauce. Top each serving with half an egg, lime wedges, sliced red onion, cilantro, fried shallots, 1 tsp chili oil, and a handful of crispy noodles.

8. 8

   Serve immediately and instruct diners to squeeze in lime and mix the garnishes through the broth before eating. If you serve balachaung alongside, keep it in a separate small dish so each person can add a measured spoonful for extra savory heat.