Burmese Noodle Salad with Chicken/Egg/Tofu

Myanmar chicken noodle salad is surprisingly flavorful. It is a fresh and filling lunchtime or dinnertime meal that’s perfect for a hot day. The lime and cilantro give this dish a light taste while the chilies and spices give it that extra flavor dimension. Add in this chicken recipe for protein (you may substitute boiled eggs if you’re on a vegetarian diet, or this tofu recipe if you’re on a vegan diet).

Myanmar Chicken Noodle Salad

Yield: 2

Myanmar Chicken Noodle Salad


  • Cooked and shredded chicken breast (see recipe link above)
  • Udon noodles, cooked and drained
  • 2 tbsp Extra Virgin Olive Oil
  • Himalayan pink sea salt, to taste
  • 1 tsp Black pepper
  • Fresh cilantro, chopped (use 3 bushy stalks)
  • 4 cloves fresh garlic, chopped
  • 1-2 spicy chilies, finely chopped
  • 1 lime (+ extra to taste, if desired)


  1. Prepare the chicken. You will need at least 2 hours to cook completely.
  2. Boil the udon noodles, then drain and add the olive oil, spices, and fresh garlic, lime juice, chilies, and cilantro. Mix well, use your hands if needed.
  3. Mix in the chicken (you may also leave it to the side).
  4. Serve immediately OR chill the salad in the fridge for 30 minutes before serving.
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