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
Ingredients
- 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)
Instructions
- Prepare the chicken. You will need at least 2 hours to cook completely.
- 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.
- Mix in the chicken (you may also leave it to the side).
- Serve immediately OR chill the salad in the fridge for 30 minutes before serving.
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https://travellingtreats.com/2021/07/29/burmese-noodle-salad-with-chickeneggtofu/