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Noodles in Corn Starch Soup

(Myeik Regional Cuisine)

Recipe

Dried Noodles 1 ½ lbs

Chicken (white meat) 2 lbs

Bean sprouts 6 ounces

Celery 2/3 sprigs

Duck/Chicken eggs 3

Corn starch 3 ounces

A dash of pepper

Salt To taste

Soya bean sauce -do-

Ginger ½ ounce

Garlic (raw) 5 cloves

Garlic (fried) 5 ounces

Fish paste 5 ounces

Green pepper to taste

Lemon Half

Boil chicken together with crushed ginger and raw garlic till tender then remove it and set aside to drain. Then dice the meat. Put back soup on stove and when it boils put in the diced meat together with Soya bean sauce, pepper and salt. Dissolve Corn Starch with cold water and add to soup. Beat eggs thoroughly and add to boiling soup.

Add noodles to water on the boil and then drain the water with sieve.

Boil bean sprouts. Drain water and set aside.

Cut the celery into small pieces and put in dish.

Roast the fish paste and mix with thoroughly pounded green pepper and juice of lemon and the relish is ready to be served with the noodles and corn starch soup.

To serve, put in noodles in a medium sized bowl. Pour soup over noodles and garnish with bean sprouts and celery. Mix in relish to taste.

This recipe can be served to 4 – 6 persons.

This is a hot and savoury dish of noodles from Myeik in Tanintharyi Division.

By Thabye Khin

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