This hearty noodle soup is a combination of noodle, flavourful starchy chicken broth and fresh blanched vegetables. Very similar to Singapore Lor Mee. Popular noodle dish across Burma and in Burmese we called it ” Kaw Yay Khao Swe` “. Cooking method and chilli sauce can be slightly different depend on the region. This recipe is how our family used to make Kaw Yay Noodle at home.
Heat oil in a large pot and saute the garlic and onion till translucent. Add ginger slices and continue stir fry for few seconds.
Then add the chicken breasts and bones, add light soy sauce, dark soy sauce, Chinese five spices and ½ tsp black pepper. Stir well and cook for 1 min.
Pour the warm water in, simmer with medium heat for 15 mins.
Remove the chicken breast and bones from the pot and let it cool down for few mins. – Once chicken is cool enough, shred the chicken into thin strips.
Strain the ginger slices and onion slices out from the pot and continue simmer with medium low heat.
To thicken the soup, pour tapioca and water mixture slowly into the pot from one hand and keep on stir with another hand till the sauce become thicker and glossier.
Add half of the shredded chicken strips. ( Save half of chicken strips for garnish.) Add salt and sugar. Then pour the beaten egg slowly with one hand and continue stir with another hand. Add another teaspoon of black pepper. The soup is ready. Taste and and add some salt or sugar if needed. Close the lid and keep it warm
.
While the soup is simmering, you can make garlic oil. Heat oil to medium heat and add chopped garlic and stir well until the garlic turned into slightly brown and crispy. Let it cool down for few minutes, put in a small bowl and set aside.
Mix all the chilli sauce ingredients in a bowl.
Blanch each portion of noodles, bean sprouts and pak choy in the hot boiling water for 1-2 mins to soften it.
Place the noodle in the bottom of the bowl. Pour the soup in, topped with shredded chicken, blanched vegetables, spring onions, crispy garlic oil and chilli sauce. Hearty braised chicken noodle soup is ready!
Braised Chicken Noodle Soup
Ingredients
Ingredients
- 500 g Egg noodles Fresh/Boiled
- 2 Pak choy/Bok choy Discard hard end, separate leaves
- 150 g Bean sprouts
- 2-3 Spring onions cut thin slices
Chicken Soup Ingredients
- 500 g Chicken breast with bones
- 3 cloves Garlic finely chopped
- 2 Shallot onion finely chopped
- 1-2 tbsp Vegetable oil
- 2 slices Ginger
- 2 tbsp Light soy sauce
- 2 tbsp Dark soy sauce
- 1½ tsp Black pepper
- 1 tsp Chinese five spices
- 1 litre Warm water
- 1 Egg beat in a bowl
- ⅓ cup Tapioca/Corn flour + 1 cup water mix in a bowl
Garlic Oil Ingredients
- 5-6 cloves Garlic roughly chopped
- ½ cup Vegetable oil Sunflower/Peanut/Canola
Chilli Sauce Ingredients
- 3-4 cloves Garlic cut thin slices
- 3-4 Green chillies cut thin slices
- 1 tbsp Rice white vinegar
- 1 tbsp Light soy sauce
- ½ tsp Sugar
Instructions
Chicken Soup
- Heat oil in a large pot and saute the garlic and onion till translucent. Add ginger slices and continue stir fry for few seconds.
- Then add the chicken breasts and bones, add light soy sauce, dark soy sauce, Chinese five spices and ½ tsp black pepper. Stir well and cook for 1 min.
- Pour the warm water in, simmer with medium heat for 15 mins.
- Remove the chicken breast and bones from the pot and let it cool down for few mins. – Once chicken is cool enough, shred the chicken into thin strips.
- Strain the ginger slices and onion slices out from the pot and continue simmer with medium low heat.
- To thicken the soup, pour tapioca and water mixture slowly into the pot from one hand and keep on stir with another hand till the sauce become thicker and glossier.
- Add half of the shredded chicken strips. ( Save half of chicken strips for garnish. )
- Add salt and sugar. Then pour the beaten egg slowly with one hand and continue stir with another hand. Add another teaspoon of black pepper.
- The soup is ready. Taste and and add some salt or sugar if needed. Close the lid and keep it warm.
Garlic Oil
- While the soup is simmering, you can make garlic oil. Heat oil to medium heat and add chopped garlic and stir well until the garlic turned into slightly brown and crispy. Let it cool down for few minutes, put in a small bowl and set aside.
Chilli Sauce
- Mix all the chilli sauce ingredients in a bowl.
For Serving
- Blanch each portion of noodles, bean sprouts and pak choy in the hot boiling water for 1-2 mins to soften it.
- Place the noodle in the bottom of the bowl. Pour the soup in, topped with shredded chicken, blanched vegetables, spring onions, crispy garlic oil and chilli sauce.
- Hearty braised chicken noodle soup is ready!
- Enjoy!
Notes
- If you prefer the thick gravy, you can add extra 2-3 tablespoon of tapioca flour and water mixture in the soup.
- Blanched morning glory(water spinach) topping is used in the Burma, but I couldn’t get near my supermarket. If you can find, you can try with morning glory too.
- Another matching chilli sauce is Ngapi Htaung, spicy chilli and shrimp paste sauce, made with grilled garlic, fresh green chillies and shrimp paste. I will write the recipe soon.
