Panthay khauk swè

Ingredients

• fresh Chinese egg noodles.17 lb
• garlic, minced.5 clove
• inch fresh ginger, minced.17 piece
• salt.17 tsp
• garam masala.17 tsp
• soy 'chicken' strips1 oz
• vegetable oil.5 tbsp
• large onion, diced.17 piece
• tomato, finely chopped.33 piece
• paprika.17 tsp
• ground cayenne pepper.17 tsp
• ground turmeric.17 tsp
• ground cumin8 tsp
• water.17 cup
• green cabbage, thinly sliced8 head
• lime, cut into wedges.5 piece

Instructions

1. 1

   Step 1

   Bring a large pot of water to a boil, and cook noodles until tender. Remove from heat, drain and set aside.

2. 2

   Step 2

   Combine garlic, ginger, salt and garam masala in a large bowl. Add 'chicken' strips, and coat each piece with mixture.

3. 3

   Step 3

   Heat oil in a large wok or saucepan over medium heat. Add onion and tomatoes, and cook, stirring and sprinkling with paprika, cayenne and turmeric. Cook until onions soften and mixture thickens, for about 5 minutes, sprinkling with a little water if needed to prevent sticking.

4. 4

   Step 4

   Add 'chicken' and 1 cup water, reduce heat to low, cover and cook for about 10 minutes, or until mixture thickens.

5. 5

   Step 5

   To serve, arrange a portion of noodles on each plate, and serve 'chicken' over noodles. Garnish each serving with cabbage. Pass lime wedges and cayenne.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Panthay khauk swè can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.