Mandalay Mee Shay
မန္တလေးမီးရှေ့ (man-da-LAY mee-SHAY)
Mandalay-Style Rice Noodles
Mandalay's signature rice noodle dish featuring thin noodles tossed in a rich, slightly spicy sauce made from chickpea flour, chili oil, and a savory meat topping, served with a side of clear broth.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Toast chickpea flour in a dry pan until fragrant and golden, then mix with a little water to form a thick paste.
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2
Cook rice noodles until just tender, drain, and toss with a little oil to prevent sticking.
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3
Prepare the sauce by combining the chickpea paste with chili oil, fish sauce, soy sauce, and minced garlic.
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4
Toss the noodles with the sauce until every strand is coated in the rich, spicy mixture.
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5
Top each portion with flaked chicken or fish and a scattering of pickled vegetables.
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6
Serve with a small bowl of clear broth on the side for sipping between bites.
Did You Know?
The rivalry between Mandalay and Shan State noodle styles is one of Myanmar's great culinary debates, with Mandalay cooks proudly claiming their thicker sauce and bolder spicing creates a superior dish.
Chef's Notes
Equipment Tips
- wok
- large pot
- serving bowls
The Story Behind Mandalay Mee Shay
Mandalay mee shay developed in the kitchens around the royal palace of Mandalay, the last capital of the Burmese kingdom. The dish reflects the sophistication of upper Myanmar cuisine, with its careful balance of chickpea flour for body, chili oil for heat, and a clear broth served on the side for refreshing the palate between bites.
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