Traditional Myanmar Cuisine

Shwetaung Noodles
This week, we are pleased to present one of the signature dishes of Shwetaung Town in Bago Region, Myanmar — Shwetaung Noodles, a popular traditional delicacy enjoyed across the country.
Before introducing the dish, here is a brief look at its history. Shwetaung Noodles were created by U Thein Shwe, a resident of Shwetaung in Pyay District. Inspired by Mohinga, Myanmar’s traditional rice noodle soup, he innovatively developed this unique noodle dish.
U Thein Shwe began selling Shwetaung Noodles in 1960 in Shwetaung Town. At that time, the dish was not widely known and had only a small customer base. However, in 1970, Shwetaung Noodles represented Myanmar at the first noodle competition held in Osaka, Japan, and won first prize. Following this achievement, the dish, also known as “Osaka Noodles”, gained widespread attention and popularity.
Now, let us share a simple and delicious recipe so you can prepare Shwetaung Noodles at home, whether for breakfast or as a light meal.
Ingredients (Serves 5)
• Wheat noodles – 25 Kyattha (625 grammes)
• Onions – 4 (thinly sliced)
• Coriander – 1 bunch (finely chopped)
• Lime – 4 (cut into wedges)
• Coconut – 1 (grated and squeezed for coconut milk, to prepare coconut oil) (or 1 small can of coconut cream – optional)
• Milk – 250 millilitres (optional)
• Roasted chickpea powder – 40 grammes
• Fried chilli powder – 3 tablespoons
For the Chicken Curry
• Chicken breast – 250 grammes (cut into small cubes)
• Onions – 4 (halved or thickly sliced)
• Garlic – 2 cloves (finely minced)
• Chilli powder – 1½ tablespoons
• Salt – 1 teaspoon
• Chicken powder – 1 teaspoon
• Cooking oil – 4 tablespoons
Preparation
1. Preparing the Crispy Noodles
First, fry some wheat noodles to serve as crispy toppings. Heat plenty of oil in a pan. Once the oil is hot, fry handfuls of noodles (in two batches) until golden brown. Remove and set aside.
2. Preparing Coconut Oil
Pour the extracted coconut milk into a pan and cook over medium heat until the oil separates. Once the oil rises to the surface, turn off the heat and set it aside.
Cooking the Chicken Curry
1. Heat oil in a pot and sauté the garlic until fragrant.
2. Add chilli powder and chicken pieces, stirring for about one minute.
3. Add 3 cups of water, salt, chicken powder, and onions. Simmer for about 2 minutes.
4. When the liquid reduces to about 2 cups, adjust seasoning if necessary and turn off the heat.
(The chicken curry broth is now ready.)
To Serve
1. In a serving bowl, place boiled noodles and top with sliced onions, coconut oil, chickpea powder, lime wedges, chilli powder, and crispy noodles.
2. Pour 2 ladles of the hot chicken curry broth over the noodles.
3. Serve and enjoy the delicious Shwetaung Noodles.
Note:
To accompany Shwetaung Noodles, you may also serve a clear chicken broth made by boiling chicken bones and seasoning with garlic, salt, chicken powder, black pepper, and spring onions. — MOON

gnlm