Burmese Noodle Salad (Khao Suey Thoke)
Burmese Noodle Salad (Khao Suey Thoke)
Ingredients
For the Homemade Chickpea Fritters
- 1 cup chickpea flour
- 1 cup water
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 cup oil, for frying
For the Chili Oil
- 3 tablespoons oil
- 1 teaspoon chili powder
- 2 garlic, cloves, minced
- 1 thumb ginger, minced
For the Noodles and Chicken
- 250 grams dried egg noodles
- 150 grams chicken breast, sliced
For the Dressing
- 3 tablespoons water
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon chili flakes
For Assembly and Garnish
- 1/4 cup shredded cabbage, or to taste
- 1/4 cup sliced cucumber, or to taste
- 1/4 cup sliced tomato, or to taste
- 1/4 cup sliced red onion, or to taste
- 1/4 cup coriander, chopped
- 1/4 cup spring onion, chopped
- 1/4 cup crispy noodles, for garnish
- 1/4 cup fried shallots, for garnish
- 1/4 cup fried garlic, for garnish
- 1/4 cup roasted peanuts, for garnish
Instructions
- 1
Prepare the chickpea fritter batter: In a bowl, combine 1 cup chickpea flour, 1 cup water, 1/2 teaspoon turmeric, and 1/2 teaspoon salt. Whisk until a smooth batter forms.
⏱️ 5 min
- 2
Fry the chickpea fritter: Heat 1/2 cup oil in a pan over medium heat. Once the oil is hot, pour in the batter. Swirl the pan to spread the batter evenly and create a thin layer. Fry until golden brown and crispy on both sides.
⏱️ 10 min
- 3
Cool and slice the fritter: Remove the fritter from the pan and let it cool slightly. Once cooled, slice the fritter into thin strips. Set aside.
⏱️ 5 min
- 4
Prepare the chili oil: Heat 3 tablespoons of oil in a small saucepan. Add 1 teaspoon chili powder, 2 cloves minced garlic, and 1 thumb minced ginger to the hot oil. Cook over low heat for a few minutes until fragrant, ensuring not to burn the chili or aromatics. Remove from heat and set aside.
⏱️ 10 min
- 5
Cook the noodles: Boil 250 grams of dried egg noodles according to package instructions until al dente. Drain and set aside.
⏱️ 10 min
- 6
Cook the chicken: In a separate pan, cook 150 grams of sliced chicken breast until thoroughly cooked through. Set aside.
⏱️ 8 min
- 7
Prepare the dressing: In a small bowl, combine 3 tablespoons water, 1 tablespoon fish sauce, 1 tablespoon lime juice, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 teaspoon chili flakes. Stir well until the sugar is dissolved and all ingredients are combined. Set aside.
⏱️ 5 min
- 8
Assemble the salad: In a large mixing bowl, add the cooked egg noodles and cooked chicken breast. Add the chickpea fritter strips, shredded cabbage, sliced cucumber, sliced tomato, sliced red onion, chopped coriander, and chopped spring onion.
⏱️ 7 min
- 9
Dress the salad: Pour the prepared dressing and chili oil over the ingredients. Toss everything together until well combined.
⏱️ 3 min
- 10
Serve and garnish: Transfer the noodle salad to serving plates. Garnish with crispy noodles, fried shallots, fried garlic, and roasted peanuts. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Burmese Noodle Salad (Khao Suey Thoke)
For the Homemade Chickpea Fritters
- 1 cup chickpea flour
- 1 cup water
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 cup oil, for frying
For the Chili Oil
- 3 tablespoons oil
- 1 teaspoon chili powder
- 2 garlic, cloves, minced
- 1 thumb ginger, minced
For the Noodles and Chicken
- 250 grams dried egg noodles
- 150 grams chicken breast, sliced
For the Dressing
- 3 tablespoons water
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon chili flakes
For Assembly and Garnish
- 1/4 cup shredded cabbage, or to taste
- 1/4 cup sliced cucumber, or to taste
- 1/4 cup sliced tomato, or to taste
- 1/4 cup sliced red onion, or to taste
- 1/4 cup coriander, chopped
- 1/4 cup spring onion, chopped
- 1/4 cup crispy noodles, for garnish
- 1/4 cup fried shallots, for garnish
- 1/4 cup fried garlic, for garnish
- 1/4 cup roasted peanuts, for garnish
Instructions
- 1
Prepare the chickpea fritter batter: In a bowl, combine 1 cup chickpea flour, 1 cup water, 1/2 teaspoon turmeric, and 1/2 teaspoon salt. Whisk until a smooth batter forms.
⏱️ 5 min - 2
Fry the chickpea fritter: Heat 1/2 cup oil in a pan over medium heat. Once the oil is hot, pour in the batter. Swirl the pan to spread the batter evenly and create a thin layer. Fry until golden brown and crispy on both sides.
⏱️ 10 min - 3
Cool and slice the fritter: Remove the fritter from the pan and let it cool slightly. Once cooled, slice the fritter into thin strips. Set aside.
⏱️ 5 min - 4
Prepare the chili oil: Heat 3 tablespoons of oil in a small saucepan. Add 1 teaspoon chili powder, 2 cloves minced garlic, and 1 thumb minced ginger to the hot oil. Cook over low heat for a few minutes until fragrant, ensuring not to burn the chili or aromatics. Remove from heat and set aside.
⏱️ 10 min - 5
Cook the noodles: Boil 250 grams of dried egg noodles according to package instructions until al dente. Drain and set aside.
⏱️ 10 min - 6
Cook the chicken: In a separate pan, cook 150 grams of sliced chicken breast until thoroughly cooked through. Set aside.
⏱️ 8 min - 7
Prepare the dressing: In a small bowl, combine 3 tablespoons water, 1 tablespoon fish sauce, 1 tablespoon lime juice, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 teaspoon chili flakes. Stir well until the sugar is dissolved and all ingredients are combined. Set aside.
⏱️ 5 min - 8
Assemble the salad: In a large mixing bowl, add the cooked egg noodles and cooked chicken breast. Add the chickpea fritter strips, shredded cabbage, sliced cucumber, sliced tomato, sliced red onion, chopped coriander, and chopped spring onion.
⏱️ 7 min - 9
Dress the salad: Pour the prepared dressing and chili oil over the ingredients. Toss everything together until well combined.
⏱️ 3 min - 10
Serve and garnish: Transfer the noodle salad to serving plates. Garnish with crispy noodles, fried shallots, fried garlic, and roasted peanuts. Serve immediately.
⏱️ 2 min