Burmese noodles is an original recipe from Burma, which is exported to Japan and now constitutes a real dish of Japanese cuisine. Next we will explain how to elaborate the recipe from the noodles to the Burmese.
| 🚻 6 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make Chinese noodles to the Burmese: |
| 400 gr of Chinese noodles to the egg. 1 bone chicken and skin breast. Apius in slices. 200 gr of white Chinese col in fine strips. 150 gr of carrot in fine strips. 500 gr of peeled prawns. Black pepper. 3 tablespoons soups of olive oil. |
| ADDITIONAL CHARACTERISTICS: Average cost, little spicy, ideal accompany with beer, boiled, |
Ingredients to make Chinese noodles to the Burmese:
1. We will prepare the noodles as indicated to us the package where they come. They are usually prepared by introducing them in boiling water, that we will depart from the heat once we put the noodles inside, and let stand 4 or 5 minutes and then drain and reserve.
2. Once we have the smart noodles we are going to prepare the rest of the ingredients to have them ready when we put the wok on the fire. We chop the ham and onion, in fine strips, the carrot and the white Chinese cabbage, the chicken breast in small strips, the celery in slices and crushed the garlic.
3. We put the wok on the fire with the 3 tablespoons of oil. Add the onion and crushed garlic and let it cook until the onion is pohadita. When the onion this list adds the chicken and stir. When the color chicken adds the soy sauce, we cover and leave over medium heat until the chicken is tender.
4. The chicken is at its point. We add the celery, the cabbage, the carrot and leave another 3 or 4 minutes.
5. Add the prawns, ham and pepper to taste and leave until the prawns are made.
6. To finish we add the noodles, stir about 3 minutes and the dish will be ready.
7. You can find many more delicious recipes like this on the OMI blog.
