Burmese Ohn No Khao Swe Chicken Noodles

Ingredients

• 1 lb boneless chicken thigh, cut into bite-size pieces
• 10 oz wheat noodles
• 1 can coconut milk
• 1/3 cup chickpea flour
• 3 tbsp neutral oil
• 2 large onions, finely diced
• 6 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric and 1 tsp paprika
• 3 cups chicken broth
• 2 tbsp fish sauce
• 3 hard-boiled eggs, halved
• 4 scallions, sliced, and 2 limes, cut into wedges
• Salt and chili flakes

Steps

1. Whisk the chickpea flour into 1 cup of the cold broth until completely lump-free, and set it aside. Adding dry flour to hot liquid guarantees knots that never disperse.
2. Heat the oil in a heavy pot over medium heat and cook the onions with a pinch of salt for 10 minutes, until soft and golden.
3. Add the garlic, ginger, turmeric, and paprika and stir for 1 minute, then add the chicken and cook for 5 minutes, turning, until coloured.
4. Pour in the remaining broth and simmer for 15 minutes, until the chicken reaches 165F (74C).
5. Whisk the chickpea slurry once more and pour it into the pot in a steady stream, stirring constantly.
6. Simmer for 10 minutes, stirring often, until the broth thickens to the consistency of thin cream and the raw flour taste is gone.
7. Add the coconut milk and the fish sauce and warm through over low heat, keeping it below a rolling boil so it does not split.
8. Cook the noodles separately, drain, and divide between bowls. Ladle the broth over and top with the eggs, scallions, chili flakes, and lime wedges.

Allergen note: Contains gluten, egg, fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.