Entree: Myanmar – Mon Cuisine – ခေါက်ဆွဲသုပ် ➤ Khauk Swe Thoke (Burmese tossed wheat noodle salad with shredded chicken, crunchy vegetables, peanuts, and a tangy fish-sauce dressing)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 35 min

Ingredients

- 12 oz (340 g) fresh egg noodles (khauk swe)
- 2 boneless chicken thighs, poached and shredded, approx. 10 oz (285 g) total
- 2 cups (150 g) shredded green cabbage
- 1/2 cup (45 g) thinly sliced shallots
- 1/4 cup (60 ml) fish sauce
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) toasted sesame oil or peanut oil
- 2 cloves (6 g) garlic, minced
- 1 tsp (4 g) granulated sugar
- 1 tbsp (15 ml) chili oil or 1 tsp (2 g) chili flakes
- 1/4 cup (30 g) roasted peanuts, coarsely crushed
- 1/4 cup (30 g) chopped fresh cilantro
- 2 scallions, thinly sliced, about 2 tbsp (12 g)
- 1/4 cup (60 g) chopped pickled mustard greens (pon ye gyi) or substitute pickled cabbage
- Vegetable oil for shallow frying (for frying shallots) 
- Fried shallots, about 1/4 cup (30 g), for garnish
- Lime wedges for serving
- Salt to taste

Instructions

1. Bring a large pot of water to a boil. Blanch the fresh egg noodles 1–2 minutes until just tender, drain, rinse briefly under cold water, and drain well.
2. While noodles cook, poach the chicken thighs in simmering water for 12–15 minutes until cooked through; remove, cool slightly, and shred with forks.
3. Fry the sliced shallots in 2–3 tbsp vegetable oil over medium heat until golden and crisp; drain on paper towels and reserve for garnish.
4. In a small bowl, whisk together fish sauce, lime juice, vegetable oil, sesame or peanut oil, minced garlic, sugar, and chili oil to make the dressing. Taste and adjust balance of salt, acid, and heat.
5. In a large mixing bowl, combine the drained noodles, shredded chicken, shredded cabbage, pickled mustard greens, scallions, and cilantro. Pour the dressing over and toss gently but thoroughly to combine.
6. Transfer to serving plates and top each portion with crushed peanuts and fried shallots. Serve immediately with lime wedges on the side.