Nanbyagyi thoke

Ingredients

• cooked thick rice noodles6 oz
• chicken oil2 tbsp
• chicken meat2 tbsp
• toasted chickpea flour2 tbsp
• fish sauce1 tsp
• lime juice1 tsp
• Handful chopped cilantroAs needed
• Slices hard-boiled eggAs needed
• Crispy rice noodlesAs needed
• Tad garlic chili flakesAs needed

Instructions

1. 1

   Step 1

   Boil chicken with garlic, ginger, and fish sauce until easily shredded (45-60 minutes).

2. 2

   Step 2

   Remove chicken from stock and shred the meat.

3. 3

   Step 3

   Heat oil, stir-fry chopped onions and minced garlic until brown.

4. 4

   Step 4

   Add turmeric and paprika, then mix in shredded chicken.

5. 5

   Step 5

   Season with fish sauce and 2 tbsp chicken stock; cook for 3-4 minutes until liquid is gone.

6. 6

   Step 6

   Tilt pan to collect oil, then spoon oil into a separate bowl.

7. 7

   Step 7

   Heat oil, fry minced garlic until fragrant and light brown.

8. 8

   Step 8

   Remove from heat, immediately add dried chili flakes, and stir well.

9. 9

   Step 9

   Toss noodles with chicken oil, toasted chickpea powder, shredded chicken, hard-boiled egg, and cilantro.

10. 10

    Step 10

    Season with fish sauce, lime juice, and garlic chili flakes; mix well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Nanbyagyi thoke can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.