Burmese Spicy Chicken Noodles
2/3 Cup Vegetable Oil
10 Cm Piece of Ginger
1 Brown Onion
4 Garlic Cloves
2 Tbs Tomato Paste
1/2 tsp Turmeric
1 1/2 tsp Chilli Powder
600 gm Chicken Mince
2 Tbs Fish Sauce
1 Tbs Soy Sauce
2 Tbs Castor Sugar or Rice Malt Syrup
3 Spring onions
3 Tbs Chopped Peanuts
Rice Vermicelli Noodles for 4 people
Shred 1/2 the ginger into very thin strips and set aside to be fried off at the start to be used for garnish. Dice the other half of the ginger super fine and place on a small plate along with the 4 cloves of garlic that have been crushed.
Slice the brown onion into thin strips, dice the tomato and slice the spring onions and set all aside.
Pour boiling water over your rice noodles and set aside.
Heat 1/3 cup of oil in a wok and fry the ginger strips until brown and crispy and set aside as a garnish.
Brown the chicken off in batches setting aside after each batch. Once all the chicken is cooked remove it all from the pan and add the rest of the oil to the pan.
Cook the brown onion until it is soft then add the finely diced ginger and garlic and fry for 2 minutes stirring all the time.
Add the chilli powder and turmeric and cook for 30 seconds before adding the tomato paste and diced tomatoes. Stir well to combine and then add the fish sauce, soy sauce and sugar and half your spring onions.
Drain your rice noodles and divide between your bowls. Spoon over you spicy chicken mix and garnish with your peanuts fried ginger and the remaining spring onions.