Burmese Noodle Bowl : These noodles are called Khau Swe in Myanmar. They are filling, tasty and incorporate a variety of (food) textures that enhance your dining experience.
Rice noodles, Eggs, Onions, Ginger, Cloves, Salt, Shrimp paste (prawn sauce) or soy sauce, A vegetable oil of your choice, Sesame oil (optional), Turmeric powder, Chili powder, Chicken breast (boneless and skinless), Coconut milk, Cilantro, Limes
# Peel, chop and grind the onions, garlic and cloves with the shrimp paste and a little bit of water until you get a smooth paste.
# Wash and chop the chicken into even bite sized pieces.
# Heat vegetable oil and sesame oil in a large pot for a minute and then saute the onion paste for about three minutes. Stir constantly and add a little bit of turmeric, salt and chili powder into this mix after sautéing it for one minute.
# Next, add the chicken and saute it for an additional three minutes and stir properly to make sure the chicken gets coated in the onion paste.
# Add coconut milk and water next and cover the pot with a lid. Let the soup boil and simmer for the next 20 minutes on medium heat.
# While your soup is cooking, prepare the noodles.
# Fill another pot with water and boil it. As it is boiling, add the rice noodles to it and about a minute later, turn off the heat. Leave the noodles to soak in the water for 15 to 20 more minutes and then drain the water.
# Get your chicken soup off the flame and pour the desired amount over a bowl. Add your drained noodles to this bowl and garnish with eggs, cilantro and lime juice.
Viet Hapa Pho: This Vietnamese dish is quite simple to make. Traditionally, oxtail and beef bones are used in this recipe but you can use any meat of your preference and it will taste just as good if not better. Moreover, you could also skip adding raw chicken tenders that this recipe requires if you aren’t comfortable with the idea of eating raw meat. Or, could you boil or fry it and then add it to your noodles.
Rice noodles, Onions, Ginger, Cloves, Salt, Pepper, Chicken stock or vegetable stock, Chicken or any meat of your choice, Chicken tenders (separate from the meat mentioned above), Fish sauce or soy sauce, Bay leaves, Cinnamon sticks, Black peppercorns, Brown sugar, Bean sprouts (optional), Cilantro, Lime, Basil (tulsi) leaves
# Char or broil the onion and ginger pieces.
# Add chicken stock, chicken (not the tenders), charred or broiled onion and ginger pieces and water to a pot and bring it to a boil. Then, let this broth simmer over medium heat for two to three hours.
# Add cloves, cinnamon stick, bay leaves, peppercorns, sugar and fish sauce after about an hour and continue boiling the broth.
# When it’s done, stir in salt and pepper. Then, drain the broth and throw away the solid bits.
# Meanwhile, soak your noodles in water until they soften and then drain the excess water.
# Bring water to a boil in a pan and add the noodles and cook it for about two to three minutes over medium heat. Drain the excess water when it’s done.
# Now, place the noodles in a bowl, add the broth and chicken tenders, and lastly garnish with bean sprouts, cilantro, lime juice and basil leaves.
# Since the broth takes a long time to cook, you can batch make it and store it in the freezer to use whenever you want to enjoy this dish. This way, you save time and cooking gas as well.
Creamy Chicken Linguine: Linguine is a simple Italian pasta that is very easy to recreate. Here, we give you a creamy rendition of the dish but you can definitely skip the cream and add your own twist to the recipe to create something that suits your taste.
Olive oil, Butter, Heavy cream, Cheese, Milk, Onions, Garlic, Boneless chicken breasts (you could use any other boneless meat), Linguine pasta, Chicken stock, Salt and pepper, Basil leaves
# Start by heating oil, butter and minced garlic over medium heat for one to two minutes.
# Add chicken pieces to the pan and cook until all the juices dry out.
# Then take the chicken pieces out of the pan and cut them into thin slices. (This is only if you are using chicken breasts.)
# In another pan, cook pasta either according to the directions written on the packet or just add the pasta to boiling water and cook it for a few minutes. Then, drain the pasta and set it aside.
# Reheat the oil (in which you cooked the chicken) and sauté some onions till it gets a little soft. Make sure it doesn’t turn brown.
# Then, add water, chicken stock, and salt to taste and cover the pan with a lid and let it boil for about 10 minutes over medium heat. Add milk, cream and cheese to the pan once you turn off the heat and stir until everything gets mixed well.
# Lastly, place the pasta in a bowl, add the chicken pieces, pour the cream sauce on top and garnish with basil leaves and pepper.