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.
Ingredients
400g thin rice noodles
200g chicken or fish, flaked
3 tablespoons chickpea flour
3 tablespoons chili oil
2 tablespoons fish sauce
1 tablespoon soy sauce
3 cloves garlic, minced
500ml clear broth
Pickled vegetables
Fresh cilantro
Instructions
1Toast chickpea flour in a dry pan until fragrant and golden, then mix with a little water to form a thick paste.
2Cook rice noodles until just tender, drain, and toss with a little oil to prevent sticking.
3Prepare the sauce by combining the chickpea paste with chili oil, fish sauce, soy sauce, and minced garlic.
4Toss the noodles with the sauce until every strand is coated in the rich, spicy mixture.
5Top each portion with flaked chicken or fish and a scattering of pickled vegetables.
6Serve 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.