Nan Gyi Thoke (Burmese Chicken Noodle Salad)

Ingredients

• •12 oz thick rice noodles
• •1 lb boneless skinless chicken thighs, sliced
• •1 medium yellow onion, sliced
• •3 cloves garlic, minced
• •1 tsp ground turmeric
• •1 tsp paprika
• •2 tbsp chickpea flour
• •3 tbsp vegetable oil
• •2 cups cabbage, finely shredded
• •3 tbsp fresh lime juice
• •2 tbsp fish sauce
• •2 hard-boiled eggs, quartered

Directions

1. 1Cook the rice noodles until tender, rinse briefly, and drain well.
2. 2Cook onion and garlic in vegetable oil for 4 minutes.
3. 3Add chicken, turmeric, paprika, and fish sauce and cook for 8 minutes.
4. 4Sprinkle chickpea flour over the chicken and stir with 1/2 cup water until lightly thickened.
5. 5Toss noodles with chicken mixture, cabbage, and lime juice.
6. 6Top with hard-boiled egg and serve warm or at room temperature.

💡 Let the noodles drain thoroughly before tossing so the dressing stays concentrated.

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