This is a breakfast dish in Burma, can be bought at any street corner. My family eats it all day long. Very warming for cold winter nights. It freezes very well.
Cube chicken and marinade with salt, turmeric, garlic, ginger and half a lemon.
Use medium size sauce pan for this. Fry onions in oil until it’s softened and slightly brown. Add chilli and paprika and stir. Add the chicken to the mix and stir thoroughly. Cook this for about 7 minutes and stir as you cook as it can stick at the bottom of the sauce pan. If the mix seems too dry, add some water. You can now add the coconut and the gram flour mix to the chicken.
Add 1.5 litre of water and bring this to boil. Turn the heat down and let it simmer for good 40mins, add water if need and stir periodically. Make sure it is at the right consistency before serving. The soup should be quite think, think enough to stick to the noodles.
Boil 2 litres of water, once boiled added dried noodles with a dash of oil and salt. The noodles should be soft but not too soft. Drain the water and wash with cold water so that noodle won’t get too soft. Once the water is drained properly, add a dessert spoon of oil and stir it in. This will separate the noodles (not congealed together).
Using a deep bowl (will keep the soup hot for longer), add a handful of noodles. Add all condiments and add soup on top. Stir before enjoying your noodles. It should taste sour, slightly salty and spicy.