Mandalay noodles with chicken curry (Mandalay mondi) from Burma: Rivers of Flavor by Naomi Duguid

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Accompaniments: Fried shallots; Shallot oil; Red chile powder; Toasted chickpea flour; Chopped roasted peanuts; Fish balls; 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

  • Eat Your Books

    See recipe for variation.

  • TrishaCP on August 30, 2018

    This was definitely not bad, but with the noodles it came out bland for me. It really cried out for some heat.

  • thekitchenchronicles on March 19, 2016

    This was an absolutley delicious meal that was really not difficult to make and was filled with different textures and flavors. I did not make my own broth, and it didn't not take long at all to put together once everything was chopped and ready. Based on Delys77's note I avoided the chickpea flour as I could tell I wasn't going to like the texture. I wrote this up on my blog: http://www.thekitchenchronicles.com/2015/10/02/mandalay-noodles-with-chicken-curry-mandalay-mondi/

  • Delys77 on June 10, 2013

    Pg. 270 If you have all the garnishes ready the dish comes together in about an hour or so if you use commercial stock. If you make your own it is closer to two hours. Overall the curry has very good flavour and the broth was lovely. I deboned a chicken carcass and chopped all the meat which worked out to about 1 lb 9 oz. My primary suggestion is to maybe add a bit of salt, soy, or fish sauce when you toss the noodles because they were a tad bland on their own. Alternatively make sure you get lots of the curry sauce poured over the noodles. I would avoid the chickpea flour as it made the noodles gummy. Flat rice noodles would work just fine.

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