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Burmese Noodle Bowl recipes

Burmese Noodle Bowl recipes

This Burmese noodle bowl features tender cubed turkey (or chicken/pork) simmered in a savory broth with mushrooms, ginger, garlic, and shallots. Served over rice noodles and garnished with roasted peanuts, hard-boiled eggs, fresh coriander, scallions, and lime, it offers a flavorful, comforting, and hearty meal with a delightful balance of textures and aromas.
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Total Time 45 minutes
Course lunch/dinner
Cuisine asian
Servings 6 people
Calories 5481.9 kcal

Equipment

  • 1 Large Pot or Dutch Oven For simmering the broth and turkey.
  • 1 Chef's knife
  • 1 Cutting Board
  • 6 Serving bowls
  • 1 Strainer or Colander For draining rice noodles.

Ingredients
  

Main

  • 2 Tbsp oil
  • ¼ tsp turmeric
  • 3 lbs turkey boneless thighs or breasts chicken or pork, cubed
  • 1 cup mushrooms sliced (any type)
  • ½ tsp ginger minced
  • ½ cup shallots minced
  • 2 Tbsp garlic minced
  • 3 cups poultry broth low sodium
  • 2 cup water
  • 2 Tbsp fish sauce
  • salt
  • 455 g dried rice noodles
  • 4 Tbsp roasted peanuts chopped
  • 2 hard boiled eggs chopped
  • ½ cup coriander chopped
  • 2 Tbsp scallion greens sliced
  • 2 limes cut into wedges

Instructions
 

  • Prepare all ingredients: Cube turkey, slice mushrooms, mince ginger, shallots, and garlic. Chop coriander, scallion greens, and hard-boiled eggs. Have limes cut into wedges and peanuts chopped.
  • In a large pot or Dutch oven, heat 2 Tbsp oil over medium-high heat. Add turmeric and stir briefly.
  • Add the cubed turkey to the pot and brown it on all sides, stirring occasionally, about 5-7 minutes.
  • Add sliced mushrooms, minced ginger, shallots, and garlic to the pot. Sauté for another 5 minutes until softened and fragrant.
  • Pour in poultry broth and water. Stir in fish sauce. Bring the mixture to a simmer, then reduce heat to low, cover, and let it gently simmer for 15-20 minutes, or until the turkey is cooked through and tender. Adjust salt to taste.
  • While the turkey simmers, prepare the rice noodles according to package directions. Typically, this involves boiling water, adding noodles, and cooking for 3-5 minutes until al dente.
  • Drain the cooked rice noodles and divide them among 6 serving bowls.
  • Ladle the hot turkey and broth mixture over the noodles in each bowl.
  • Garnish each bowl generously with chopped roasted peanuts, chopped hard-boiled eggs, fresh chopped coriander, and sliced scallion greens.
  • Serve immediately with lime wedges on the side for squeezing over the bowl, allowing each diner to adjust acidity.

Notes

For optimal flavor and moisture, opt for boneless turkey thighs over breasts; they render a richer broth and remain tender. Ensure proper browning of the turkey before adding liquids to develop deep umami notes. When adding fish sauce, start with a smaller amount and adjust to taste, as its salinity varies greatly. Cook rice noodles just until al dente to prevent them from becoming mushy when added to the hot broth. Fresh garnishes like chopped coriander, scallions, and lime wedges are crucial for brightening the dish and adding essential textural contrast and acidity.