Egg noodles with pork in coconut sauce (Swe daung khaut swe) from Burma: Rivers of Flavor by Naomi Duguid

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Accompaniments: Red chile oil; Fried noodles

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on March 09, 2026

    Fairly simple and great flavours. To simplify the toppings, I made the cabbage and lime salad - which had a lot of the recommended toppings and came together quickly.

  • Delys77 on January 28, 2014

    Pg. 248 This one was a winner for us! The dish comes together quite easily in terms of prep, and only require about 10-15 minutes cooking. Plus the egg noodles I purchased were perfectly al dente in about 5 minutes. I would suggest oiling them very slightly after draining, as well as making sure that your sauce is very well seasoned as the noodles are not seasoned. Lastly, I substituted more fish sauce in a bit of broth instead of the shrimp paste as mine had gone off. This worked very well but I am sure the shrimp paste would also be lovely. All in all a reasonably quick and easy meal with lots of flavour, that is a bit out of the ordinary.

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