Several months ago, I interviewed the owner of a local Burmese restaurant for an article I was writing for Examiner. She shared with me her recipe for Burmese Fried Noodles and I have been making it ever since. It's simple to make and so delicious. My family loves it! I would classify this recipe as an "Emmi" except that I believe Emily and Michelle would both complain about the amount of chopping involved!
This recipe is very versatile. You can use any (or no) meat and any combination of vegetables that you have on hand. (In the photo above, I used snow peas, red peppers, asparagus, bean sprouts and carrots.) In my opinion, the four ingredients that MUST be used are garlic, oyster sauce, mushroom soy sauce, and Thai basil. Other than that, mix it up!
Burmese Fried Noodles
Ingredients:
- 1 -2 Tablespoons oil
- 1 small onion, chopped into medium pieces
- 1 Tablespoon finely chopped garlic
- 3 -4 dried red chili peppers (optional)
- 1/2 lb meat (cut into bite-sized pieces) or seafood (left-over or precooked meat can also be used)
- 2 Tablespoons Oyster sauce
- 8 ounces dried Chinese noodles prepared according to package directions and drained
- 4 - 5 cups vegetables - hard vegetables, such as carrots and broccoli should be blanched first to soften
- 3 Tablespoons Mushroom flavored soy sauce (more or less to taste)
- 2 eggs
- 3 scallions, cut into 2-inch chunks
- 1/4 cup Thai basil
Method:
1. Heat the oil in a large saucepan over medium-high heat. Toss in the onion, garlic, and chili peppers. Stir and cook until garlic begins to turn brown.
2. Add in meat and Oyster sauce. Sprinkle in sugar. Stir and cook for about one minute or until meat is cooked.
3. Stir in noodles, vegetables and soy sauce. Stir and cook for about two minutes (or longer if vegetables were not previously blanched)
