The Burmese style curry noodles are so versatile and full of flavour. They’re a take on a dish that usually involves noodles with a meat sauce and your favourite toppings. So sort of like a Burmese version of spag bol! Sort of haha. This version involves a mushroom rather than meat based sauces but I’ve included instructions for a variation using chicken and one using prawns because variety is the spice of life and all that jazz (also I couldn’t choose just one version).
The curry sauce is fragrant with spices and coats the noodles in it’s colourful yellow hue. You can use egg noodles, angel hair pasta, thin rice noodles, whatever your favourite is!
One of my favourite things about these noodles is the accompaniments. They really do make it but you can use whatever you like. Something crunchy and fresh (bean shoots), something fragrant (coriander and spring onion) and something nutty (the toasted chickpea flour) works really well. You could substitute nuts or sesame seeds for the chickpea flour really easily though.
I love having the boiled egg with it too. Especially in the vegetarian version. However if you’re vegan you can just leave this out. The prawn version is delicious and still includes all the mushrooms for an extra serving of veg! I’ve also included notes for making it with chicken mince instead of mushrooms in case that’s what you’re craving… you could probably use pork mince too.
These are really easy to make for a crowd as you can serve it family style and everyone can add their desired amount of sauce, mix it up and then add whatever condiments they like.
600g mushrooms (or 600g chicken (breast or thigh))
2 tsp turmeric
2 Tbs coconut oil (or oil of choice)
2/3 cup spring onion, finely sliced
2 cloves garlic, crushed
1 tomato roughly chopped
2 tsp paprika
1/2 tsp cayenne pepper
1 tsp curry powder
1 cup stock (vegetable or chicken)
1 Tbs tomato paste
1/2 cup coconut cream
250g noodles (thin rice stick, egg noodles, angel hair pasta your choice)
Optional: 400g prawns, shelled and deveined
4 boiled eggs
100g snow peas
1 cup bean shoots
1/2 cup coriander
2 Tbs toasted chickpea flour * see note at end of the recipe
Place mushrooms and 1 tsp turmeric in a food processor and pulse until mushrooms are finely chopped.
Put a large heavy based frypan on medium high heat. Add coconut oil. Once melted add onion, garlic and tomato. Cook for two minutes then add remaining turmeric paprika, cayenne and curry powder. Cook for 2 more minutes and then add mushrooms (or chicken if using). Cook for a few minutes and then add stock and tomato paste. Bring to a boil and then turn down to a simmer and simmer, covered, for 25 minutes. If it’s drying out at any stage add a little more water.
After the 25 minutes add coconut cream, if using the prawns add these now too. Continue to cook for 5 minutes.
Meanwhile cook noodles according to packet directions and drain.
Blanch snow peas and slice egg into .5mm – 1 cm thick slices.
To serve. Divide noodles among 4 bowls top with curry sauce (start with 1/2 cup per bowl). Toss to combine, you can do this in one big bowl then divide amongst the serving bowls. Top each bowl with a little more sauce and the condiments. Enjoy.
*To toast chickpea flour, simply put a dry pan on medium heat add the flour and move around the pan occasionally, cooking until golden in colour. Remove from heat.