This recipe is a typical Burmese snack and I was introduced to it by my dearest father-in-law after my marriage ….. It is spicy, tangy and tastes delicious 🙂 ~ Kamakshi
Prep Time : 25 mins Cook Time : 10 mins
Serves : 4
- 250 gms Mung bean noodles ~ Phing / Cellophane noodles/ glass noodles/ rice noodles
- 1 cup boiled, shredded chicken
- 1 Onion, thinly sliced
- 1 spring coriander/cilantro/dhania chopped
- 4 green chilles, chopped
- 2 hard boiled eggs, chopped
- 1 tbsp coarsely grounded red chilli powder
- 1 tsp Aginomoto
- 4 tbsp Chickpea powder / Besan
- 2 tbsp oil
- 2 tbsp Lemon juice
- Salt to taste
- Prepare the noodles : Take 5 cups of water in a pan and bring it a boil. Add the mung bean noodles and cook for 1-2 mins. Drain all the water and keep aside. Chop the noodles into about 2 inch sections ( Mung bean noodles are slippery in texture and after boiling will stick together ) and keep aside
- Heat a pan and add the chickpea powder /besan and dry roast on low heat for about 3-5 mins. The powder has to be constantly stirred so that it does not get burnt.
- Add the roasted chickpea powder to the noodles and mix it properly. You will notice that the noodles will start separating when you add the roasted powder.
- Add the chopped chicken, onions, coriander, green chillies, salt, boiled eggs and ajinomoto to the noodles and mix well.
- In a pan heat the oil and put the gas off. In the heated oil, add the coarsely grinded red chilli powder and mix. Immediately pour the chilli oil on top of the noodles.
- Mix all the noodles and chilli oil well and add the lemon juice. At this point, salt, chilli and lemon can be adjusted according to your taste.