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Coconut Noodles


Coconut Noodles from the Famous Burmese City called Ma Thanegi

This noodle recipe comes from Ma Thanegi, a Burmese Chef Thein Tun Aung from Mandalay City, Myanmar, who called it a dish “so easy, the worst cook in the world could make it.”


  • ½pound chicken, boned, skinned and cut into 3/4-inch cubes
  • 1teaspoon fish sauce sea salt
  • ¼cup peanut oil, ¼ teaspoon turmeric, 1 small sweet onion, finely chopped
  • 3cloves garlic, finely chopped, ½ teaspoon sweet paprika,
  • 201-inch cubes fish cake, deep-fried, 5 cups chicken broth,
  • ¼cup roasted chickpea flour,
  • cup coconut milk, 3 peeled shallot lobes, one of them finely sliced and soaked in water,
  • ¾pound boiled spaghetti-size egg noodles,
  • 2hard-boiled eggs, thinly sliced,
  • 2scallions, sliced, Handful of deep-fried rice noodles, 1 lime, cut into wedges
  • Red chilies, roasted in a pan and then coarsely ground


Preparation Method:

  1. Knead the chicken with the fish sauce and a pinch of salt and let rest for 10 minutes.
  2. Place a medium saucepan over medium-high heat and add the oil and turmeric. Scrape in the onions and sauté for a minute. Add the garlic and cook 1 more minute. Stir in the paprika, then the chicken, cooking until the chicken is blanched on the outside. Fold in the fish cakes and 1/2 cup water and simmer until most of the liquid is absorbed.
  3. In a large saucepan, bring the broth to a boil. Dissolve the chickpea flour in 1/2 cup water and pour into the broth, stirring until the mixture thickens slightly. Add the chicken to the broth, and stir in the coconut milk. Bring to a boil, then lower the heat. Add the shallot lobes and simmer until just cooked through. Season to taste.
  4. To serve, place a handful of noodles in each of 4 deep bowls and ladle on a generous amount of chicken and broth. Garnish with sliced (drained) shallot, hard-boiled egg, scallions and fried noodles. Serve, passing lime wedges and roasted chilies.

Success Story of Chef Thein

Thein was more than happy to start off as a Kitchen Steward. His determination, passion, hard work and urge to learn from others saw him rise through the ranks to become a one of the successful chef.
Thein is a self-made success story. He has learned how to cook through experimentation. 
“My turning point was when my heart allowed me to start my journey as a kitchen steward”


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