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Mixed Noodle and Rice Salad Recipe

Mixed Noodle and Rice Salad Recipe

Ingredients :

120 g egg noodles

60 g dried mung bean vermicelli

1 1/2 cups long grain rice

100 g dried rice vermicelli

1 cup bean sprouts, roots removed

2 potatoes, peeled and sliced

3 eggs

Salt to taste

1 tablespoon water

1 teaspoon cooking oil

1/2 cup peanut oil

5 onions, quartered and sliced finely

20 cloves garlic, sliced finely

3 red chilies, seeded and sliced

3/4 cup dried shrimps, ground to a powder

1/2 cup fish sauce

3/4 cup tamarind concentrate

3 tablespoons chili powder


Method :

Add salt to 2 large pots to make a mildly salted water and bring to the boil. Add the long grain rice in one of the pot and cook for about 12 minutes or until soft. Drain, rinse and set aside. Add the eggs noodles to the other pot and cook for a few minutes until the noodles are tender. Transfer the egg noodles to a colander, rinse under running water and set aside.

Place both vermicelli in 2 separate heatproof bowls and pour in with boiling water. Leave to soften for about 1-2 minutes. Rinse the vermicelli under cold water and drain.

Using a heatproof bowl, place the bean sprouts and cover with boiling water for about 30 seconds before rinsing under cold water and drain. Heat up a pot with boiling water to cook the potato until tender, drain and rinse under running cold water and set aside. Beat the eggs with salt and water. Heat up a wok with oil and fry the egg over moderately low heat to make omelets. Ensure both sides are cooked. Remove the omelets from the wok and cut into thin strips after it has cooled.

Heat a large wok with the peanut oil. Saute the garlic, onion and chili separately over a moderately high heat, add oil if necessary. Arrange the different noodles, rice, potato and bean sprouts on a large serving dish while in separate small dishes, place the omelets strips, chili, onion, dried shrimp, fish sauce, garlic, tamarind and chili powder. This is to allow the diners to serve themselves with the ingredients and garnishes.


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