Food on the Hill: Burmese Noodles

This Week’s Recipe: Burmese Noodles
Photo by Sue York/
3 packages spaghetti noodles(cooked, rinsed and cooled)
4 -5 pounds of chicken thighs
2 large onions-diced
1 small head garlic, minced or pressed
2 tablespoons sugar
1 tablespoon MSG
1.5 tablespoons salt
1/4 cup fish sauce
1 to 2 squeezes of lemon
1 to 1.5 pounds cabbage,sliced thin
1 bunch of green onions, chopped thin
three-quaters of a bunch of cilantro, chopped
2 tablespoons of hot chili powder (for hot version)
2 tablespoons paprika (for mild version)
1 2/3  cans of coconut milk
1/2 cup oil
2-5 teaspoon dried red chili flakes


Place chicken thighs in a baking dish, salt and pepper them and bake for about 35-40 minutes at 375 degrees.
Photo by Sue York/
It is ok if the chicken is not fully cooked yet, it will finish cooking during the frying. Throw the skin away, and pick the chicken meat off the bones once it has cooled, dice the meat into1/4 inch pieces.
Take oil and 2-5 teaspoons dried chili flakes and fry until VERY cooked (low heat for about 5 minutes, be careful not to burn it).
Photo by Sue York/
Cool the oil and put it in blender. Take oil mixture and cook it in a large fry pan with the onion until browned.
Photo by Sue York/
Add garlic, chicken and cook for 5 minutes. Add coconut milk, salt, sugar, MSG, Fish sauce and simmer 10 to 15 minutes.
Photo by Sue York/
If you would like to split the batches and have one mild and one a bit hotter, split it at this point. Remember, if you have split the batches, only put in half of the hot chili powder or half of the paprika. Add your spice to the wet mixture, mix well. In a VERY BIG bowl-mix everything but the lemon juice.
Photo by Sue York/
Taste mixture, add more spice if needed. Add lemon last. Serve room temp. This makes two large pans worth.
Burmese Noodles
Photo by Sue York/