Stir-fried noodles are eaten as a morning snack in Myanmar. This dish is easy to make and can be adapted to the vegetables you have at home.
If you're interested in learning more about Burmese vegetarian cuisine, do read Rachel's blog post on her recent travels!
Burmese Noodle Stir-Fry
Serves 2 as a light meal, or 4 as side dish
Prep time: 20 minutes
Cook time: 5 minutes
- 100g wheat or rice noodles
- ½ small onion, sliced thinly
- 1 red pepper, sliced
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1 mild red chilli sliced finely
- 1 pak choy, sliced
- 200g tenderstem broccoli
- 1 tbsp Shaoxing rice wine
- 2 tbsp shoyu
- ½ tsp toasted sesame oil
- 1-2 spring onions sliced thinly to garnish
- Sunflower oil for frying
- Blanch the tenderstem broccoli for 1 minute, then refresh in a bowl of cold water to cool and retain the green colour.
- Bring a large saucepan of water to the boil to cook the noodles.
- Add the noodles stirring to separate and then switch off the heat. Allow to stand for 5 minutes before draining in a sieve, and refreshing in cold water to cool quickly. Leave to drain in the sieve.
- Heat 2 tablespoons of oil in a wok or large frying pan till very hot (almost smoking point).
- Stir-fry the onion quickly for 1 minute.
- Add the red pepper and stir fry for a minute, then add the garlic, ginger and red chilli and lower the heat a little.
- Add the pak choi and blanched tenderstem broccoli. Fry for another minute or two.
- Add the Shaoxing rice wine and shoyu, followed by the drained noodles. Using a pair of tongs, mix everything together so that the vegetables and noodles combine and the sauce coats everything.
- Lower the heat to medium, then add the sesame oil and taste for seasoning. Add extra shoyu and sesame oil if necessary.
- Tip out onto a large serving plate and sprinkle with spring onions.
Photos by Rob Wicks of Eat Pictures