Burmese Noodles with Chicken and Vegetables (Khao Suey)

Instructions

1. 1Bring 4 quarts (3800 ml) of water to a rolling boil in a large pot over high heat (100°C / 100°C). Add the about 450 g of egg noodles and cook for 6-8 minutes, or until they are tender but still firm to the bite (al dente). Drain the noodles thoroughly in a colander and set them aside.
2. 2While the noodles cook, prepare the remaining ingredients: cut the about 450 g of chicken breast into 2.54 cm (2.5 cm) cubes. Dice the 1 medium onion into 1.27 cm (1.25 cm) pieces. Mince the 3 cloves of garlic and the 2.54 cm of ginger.
3. 3Heat the 2 tbsp of coconut oil in a large (6-quart / 5700 ml) heavy-bottomed pot over medium heat (approximately 162.8-176.7°C / 160-175°C). Add the diced 1 medium onion, minced 3 cloves of garlic, and minced 2.54 cm of ginger. Sauté for 4-6 minutes, stirring occasionally, until the onion pieces become translucent and fragrant.
4. 4Stir in the 1 tsp of turmeric powder and 1/2 tsp of chili powder with the aromatics for 1 minute until fragrant. Add the about 450 g of chicken breast cubes and cook for 5-7 minutes, stirring occasionally, until the chicken pieces are lightly browned on all sides and reach an internal temperature of 74°C when measured in the thickest part with a meat thermometer.
5. 5Pour in the 2 cans of coconut milk and 1 cup of vegetable broth. Bring the mixture to a gentle simmer, where small bubbles consistently break the surface. Stir in the 1 tbsp of fish sauce and 2 tbsp of lime juice, then continue to simmer for 10 minutes, allowing the flavors to meld and stirring occasionally to prevent sticking.
6. 6To serve, divide the cooked about 450 g of egg noodles evenly among 4 serving bowls. Ladle the chicken and coconut milk broth generously over the noodles. Garnish each bowl with sliced 2 hard-boiled eggs (cut into quarters), roughly chopped 1/4 cup of cilantro, thinly sliced 1/4 cup of green onions, and 1 cup of bean sprouts.

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