Burmese Ohno Khao Swe with Chili Oil

Name: Burmese Ohno Khao Swe with Chili Oil
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 tablespoons vegetable oil; 1 medium onion; 3 cloves garlic; 1-inch ginger; 1 teaspoon turmeric powder; 1 teaspoon paprika; 500g boneless chicken thigh; 4 cups chicken stock; 1 ½ cups coconut milk; 3 tablespoons fish sauce; Salt to taste; 300g egg noodles; Salt for boiling water; 1/4 cup vegetable oil; 2 tablespoons chili flakes; 1 teaspoon soy sauce; 1 teaspoon sesame seeds; A pinch of salt; 1 lime; Fresh cilantro; Sliced shallots

Creamy Coconut Chicken Noodles

A beloved Burmese dish with rich coconut chicken broth, noodles, and a drizzle of fiery homemade chili oil.

1 h 30 min
4
Intermediate

Ingredients

For the Coconut Chicken Broth

2 tablespoons vegetable oil

1 medium onion

finely chopped

3 cloves garlic

minced

1-inch ginger

grated

1 teaspoon turmeric powder

1 teaspoon paprika

500g boneless chicken thigh

sliced

4 cups chicken stock

1 ½ cups coconut milk

3 tablespoons fish sauce

Salt to taste

For the Noodles

300g egg noodles

Salt for boiling water

For the Chili Oil

1/4 cup vegetable oil

2 tablespoons chili flakes

1 teaspoon soy sauce

1 teaspoon sesame seeds

A pinch of salt

For the Garnish

1 lime

cut into wedges

Fresh cilantro

chopped

Sliced shallots

Preparation

Marinating the Chicken

Combine Chicken and Spices

In a bowl, combine chicken slices with salt and turmeric.

Rest the Chicken

Let it rest for at least 15 minutes.

Preparing the Chili Oil

Heat Oil

Heat vegetable oil in a small pan until shimmering.

Add Flavors

Turn off the heat and add chili flakes, soy sauce, sesame seeds, and salt.

Ensure the oil is not too hot when adding chili flakes to prevent burning. Adjust chili flakes according to your spice preference.

Cool and Store

Let it cool, and then transfer to a jar.

Cooking Process

Broth Preparation

Sauté onions, garlic, and ginger in oil. Add marinated chicken, spices, and cook until fragrant. Add chicken stock, coconut milk, fish sauce, and simmer.

Toasting the spices enhances their flavor, making the dish more aromatic.

Noodle Preparation

Cook noodles in salted water until al dente, then drain and set aside.

Final Assembly

Combine noodles with the broth in serving bowls, top with chili oil, lime wedges, cilantro, and shallots.

Plating & Serving