နန်းကြီးသုပ် (Nan Gyi Thoke)
နန်းကြီးသုပ် (Nan Gyi Thoke)
Ingredients
For the Chicken Curry
- 1/2 cup cooking oil, e.g., peanut oil
- 1 cup shallots, thinly sliced
- 1/2 cup garlic, minced
- 1 teaspoon turmeric powder
- 500 grams chicken, minced
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 1 cup water or chicken stock
For the Noodles
- 400 grams thick rice noodles
For the Dressing & Toppings
- 1/4 cup roasted chickpea flour
- 2 tablespoons chili oil
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crispy fried shallots, for garnish
- 2 hard-boiled eggs, halved
- 1 cup cabbage, shredded
- 4-5 pieces yellow split pea fritters
Instructions
- 1
Heat 1/2 cup cooking oil in a large pot or wok over medium heat. Add 1 cup thinly sliced shallots and sauté until golden brown and crispy. Remove about 1/4 cup of the crispy shallots with a slotted spoon and set aside for garnish.
⏱️ 8 min
- 2
Add 1/2 cup minced garlic to the remaining oil in the pot and sauté until fragrant, about 1-2 minutes. Stir in 1 teaspoon turmeric powder and cook for another 30 seconds.
⏱️ 3 min
- 3
Add 500 grams minced chicken to the pot. Break up the chicken with a spoon and cook until it is browned and no longer pink. Season the chicken with 2 tablespoons fish sauce and 1 teaspoon salt. Stir thoroughly to combine.
⏱️ 10 min
- 4
Pour in 1 cup of water or chicken stock. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the chicken curry slow-simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
⏱️ 20 min
- 5
While the curry is simmering, cook the 400 grams thick rice noodles according to the package instructions. Typically, this involves boiling them until al dente (tender but still firm to the bite), usually around 5-7 minutes. Drain the cooked noodles and rinse them thoroughly with cold water to stop the cooking process and prevent them from sticking together. Optionally, toss with a small amount of oil.
⏱️ 10 min
- 6
Lightly toast 1/4 cup chickpea flour in a dry pan over medium heat for 2-3 minutes until fragrant and lightly browned. Be careful not to burn it. Set aside.
⏱️ 3 min
- 7
In a large mixing bowl, combine the cooked thick rice noodles with a generous amount of the warm chicken curry sauce. Add the 1/4 cup roasted chickpea flour, 2 tablespoons chili oil, and a squeeze of fresh lime juice (from 1 lime, cut into wedges).
⏱️ 5 min
- 8
Toss all the ingredients together vigorously by hand or with tongs until the noodles are evenly coated with the curry sauce and chickpea flour, ensuring every strand is well-dressed.
⏱️ 3 min
- 9
Transfer the mixed Nan Gyi Thoke to serving plates. Garnish with the reserved crispy fried shallots, 1/4 cup chopped fresh cilantro, shredded cabbage, hard-boiled egg halves, and yellow split pea fritters. Serve immediately, with additional lime wedges and chili oil on the side for those who prefer more zest or heat.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
နန်းကြီးသုပ် (Nan Gyi Thoke)
For the Chicken Curry
- 1/2 cup cooking oil, e.g., peanut oil
- 1 cup shallots, thinly sliced
- 1/2 cup garlic, minced
- 1 teaspoon turmeric powder
- 500 grams chicken, minced
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 1 cup water or chicken stock
For the Noodles
- 400 grams thick rice noodles
For the Dressing & Toppings
- 1/4 cup roasted chickpea flour
- 2 tablespoons chili oil
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crispy fried shallots, for garnish
- 2 hard-boiled eggs, halved
- 1 cup cabbage, shredded
- 4-5 pieces yellow split pea fritters
Instructions
- 1
Heat 1/2 cup cooking oil in a large pot or wok over medium heat. Add 1 cup thinly sliced shallots and sauté until golden brown and crispy. Remove about 1/4 cup of the crispy shallots with a slotted spoon and set aside for garnish.
⏱️ 8 min - 2
Add 1/2 cup minced garlic to the remaining oil in the pot and sauté until fragrant, about 1-2 minutes. Stir in 1 teaspoon turmeric powder and cook for another 30 seconds.
⏱️ 3 min - 3
Add 500 grams minced chicken to the pot. Break up the chicken with a spoon and cook until it is browned and no longer pink. Season the chicken with 2 tablespoons fish sauce and 1 teaspoon salt. Stir thoroughly to combine.
⏱️ 10 min - 4
Pour in 1 cup of water or chicken stock. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the chicken curry slow-simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
⏱️ 20 min - 5
While the curry is simmering, cook the 400 grams thick rice noodles according to the package instructions. Typically, this involves boiling them until al dente (tender but still firm to the bite), usually around 5-7 minutes. Drain the cooked noodles and rinse them thoroughly with cold water to stop the cooking process and prevent them from sticking together. Optionally, toss with a small amount of oil.
⏱️ 10 min - 6
Lightly toast 1/4 cup chickpea flour in a dry pan over medium heat for 2-3 minutes until fragrant and lightly browned. Be careful not to burn it. Set aside.
⏱️ 3 min - 7
In a large mixing bowl, combine the cooked thick rice noodles with a generous amount of the warm chicken curry sauce. Add the 1/4 cup roasted chickpea flour, 2 tablespoons chili oil, and a squeeze of fresh lime juice (from 1 lime, cut into wedges).
⏱️ 5 min - 8
Toss all the ingredients together vigorously by hand or with tongs until the noodles are evenly coated with the curry sauce and chickpea flour, ensuring every strand is well-dressed.
⏱️ 3 min - 9
Transfer the mixed Nan Gyi Thoke to serving plates. Garnish with the reserved crispy fried shallots, 1/4 cup chopped fresh cilantro, shredded cabbage, hard-boiled egg halves, and yellow split pea fritters. Serve immediately, with additional lime wedges and chili oil on the side for those who prefer more zest or heat.
⏱️ 3 min