Burmese noodle salad

Burmese noodle salad

Fresh, rich and delicious Burmese noodle salad Photo from Borderline

We’ve been eating less meat, since the kids are leaving home (they are all confirmed and voracious carnivores ;-) among the recipes I’ve found useful is this warm Noodle Salad from Burma. We watched it being prepared at Borderline in Mae Sot when we did a cookery course there. I wish I had taken a photo of the meal since their version looked a lot more appetising than the one I prepared over the weekend – in a hurry as we were reorganising the kitchen all afternoon :(

Ingredients:

  • wheat noodles (ideally from your local Asian store, not rice noodles, but almost Tagliatelle – which you could probably use if stuck, though it is not the same) enough for the number you are feeding I’ll give quantities for 4 as a main.
  • vegetables (ideally gourd, but corgettes work quite well and carrot is OK…)
  • cabbage 1-2 handsfull
  • spring onions a few
  • beansprouts 1.5 cups
  • hard tofu one block (depending on size)
  • corriander 4-5 plants
  • red onions 2 small
  • yellow bean powder 0.5-1 teacup (a mix of 50/50 soya powder and ground up peanuts works fine)
  • rice flour 5 tsp
  • chilli powder 1-2tsp
  • turmeric 1tsp
  • garlic 4-5 cloves (or if you can find it packeted crispy fried garlic)
  • oil for deep frying (in a wok is traditional) use 1/2 teacup of this later for the spices
Below my clumsy hurried thick cut version,
above Borderline’s delicate Burmese version!

Mix rice flour with water to make a creamy paste (if you use courgettes you should add extra rice flour to make the cream thick as courgettes are watery and risk going soggy not crisp in the salad).

Slice the cabbage, spring onions thinly, slice the onions and garlic even thinner (keep the garlic separate), and chop the coriander (roughly as you want some whole or nearly whole leaves as well as some cut finer.

Cut the vegetable into small (finger size) pieces. Cut the tofu similarly. Coat in the rice flour cream and fry till crisp and golden.

Mix the chilli, garlic and turmeric and pour over 1/2 cup of hot oil (the mixture will fizz up and the spices will cook to perfection) to make a dressing.

Dry fry the bean powder till it darkens, do not burn it!

Cook the noodles and drain, washing in cold water so they stick less.

Assemble by mixing the noodles, dressing, bean powder and salad, use the gourd (carrot or courgette) and tofu to decorate. Eat ideally while still warm.

2 comments on “Burmese noodle salad

  1. edgar

    you forgot tamarind!! :) (just mix fresh tamarindpulp with water a small handfull will add the slightly sour taste and discard the nuts)

  2. tim

    That’s an interesting thought, we must try it :)