Nan gyi thoke is a traditional Myanmar food. It is a salad noodle that uses round rice noodles and mixes with chicken curry, chili oil, boiled egg, bean powder, and vegetables. Some local ingredients were not available in Korea, so I tried to make them as similar as possible by replacing them with similar ingredients. So, shall we make it together?
Nan gyi thoke ingredients
Serves 3: 250g wide rice noodles, 250g chicken breast, 1 onion, a bit of cabbage, 2-3 boiled eggs, 2 tablespoons minced garlic, 1 tablespoon minced ginger, 2 tablespoons paprika powder, 1 tablespoon turmeric powder, 1 teaspoon of fine red pepper powder, 5 tablespoons of cooking oil, 1 teaspoon of fish sauce, 1 teaspoon of chicken powder, a little bit of salt, a little bit of pepper powder, 1 tablespoon of cooking wine, 1 tablespoon each of soybean powder, 1 tablespoon each of crushed red pepper, 1 each of olive oil Tablespoons, 3-4 stalks of coriander
NAN GYI THOKE recipe
1
2
3
Set the heat to medium and add 5 tablespoons of cooking oil. Add 2 tablespoons of minced garlic and 1 tablespoon of minced ginger and sauté until fragrant. Add the finely chopped onion and stir-fry together.
4
Add the sliced chicken and stir-fry. Add 1 tablespoon cooking wine, 2 tablespoons paprika powder, 1 tablespoon turmeric powder, 1 teaspoon fine red pepper powder, 1 teaspoon chicken powder, 1 teaspoon fish sauce and stir-fry. Add some water. Taste and add salt and pepper to taste.
5
MYANMAR TRADITIONAL DISH NAN GYI THOKE RECIPE
Notes
You can increase or decrease the amount of seasoning according to your taste.
Ingredients
- 250g wide rice noodles, 250g chicken breast, 1 onion, a bit of cabbage, 2-3 boiled eggs, 2 tablespoons minced garlic, 1 tablespoon minced ginger, 2 tablespoons paprika powder, 1 tablespoon turmeric powder, 1 teaspoon of fine red pepper powder, 5 tablespoons of cooking oil, 1 teaspoon of fish sauce, 1 teaspoon of chicken powder, a little bit of salt, a little bit of pepper powder, 1 tablespoon of cooking wine, 1 tablespoon each of soybean powder, 1 tablespoon each of crushed red pepper, 1 each of olive oil Tablespoons, 3-4 stalks of coriander
Instructions
- 1. Soak 250g of wide rice noodles in water for about 50 minutes.
- 2. Finely chop 1/2 onion and thinly slice the rest. Thinly slice some cabbage. Finely chop 3-4 stalks of coriander and cut 250g of chicken breast into bite-size pieces. Cut the boiled eggs with an egg cutter.
- 3. Set the heat to medium and add 5 tablespoons of cooking oil. Add 2 tablespoons of minced garlic and 1 tablespoon of minced ginger and sauté until fragrant. Add the finely chopped onion and stir-fry together.
- 4. Add the sliced chicken and stir-fry. Add 1 tablespoon cooking wine, 2 tablespoons paprika powder, 1 tablespoon turmeric powder, 1 teaspoon fine red pepper powder, 1 teaspoon chicken powder, 1 teaspoon fish sauce and stir-fry. Add some water. Taste and add salt and pepper to taste.
- 5. Boil the water to boil the noodles, then add the noodles and boil. Rinse the noodles in cold water and place in a bowl. Add the prepared curry, add the sliced onion, cabbage, coriander, boiled egg, 1 tablespoon of bean powder, 1 tablespoon of crushed red pepper, and an appropriate amount of olive oil, mix and eat.
conclusion
The slightly spicy curry and rice noodles go so well together. It is similar to Korean bibim guksu. It’s a pity that there are no corn crackers that I used to eat as a side dish, but the taste is really similar to the one I ate at a Myanmar restaurant. It’s not often, but I think it would be nice to make it once in a while when I miss Myanmar food.
Thank you for reading to the end today. See you next time with a better recipe.
