Seafood noodles with egg from Burma: Rivers of Flavor by Naomi Duguid

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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.

  • L.Nightshade on June 22, 2013

    The Seafood Noodles with Egg is just a variation note at the end of the Seafood Noodles recipe. I chose to use only cut up prawns, and the strips of omelet, as we had chicken as our main course, and this as a side. I made a very thin omelet, and cut it into strips, added that in near the end, as described in the note. In addition to the mung sprouts, I added a handful of sunflower sprouts, and a couple handfuls of sliced spinach. These were added just because they needed to get used! I did not have shrimp paste, so I mashed up a salt-cured anchovy in a little fish sauce. qian ning anchovy or fish sauce as a replacement, so I used a little of both. I did have, and used, doenjang, which was such a flavorful addition. Everything else was as written in the seafood recipe. I served it with lime wedges and chile oil. This was a wonderful, complexly flavored dish. The 3/4 pound of dried rice noodles makes a huge amount, for which I'm thankful for today, as it will be dinner again.

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