Mont Di (Burmese Rice Noodle Snack) - Egg-Free

Ingredients

• 1 lb Rice Noodles
• 1 lb Chicken Breast
• 1/2 medium Onion
• 2 cloves Garlic
• 1 inch piece Ginger
• 2 tbsp Fish Sauce
• 1 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 2 tbsp Roasted Chickpea Flour
• 1/4 cup Green Onions
• 1/4 cup Cilantro
• 4 wedges Lime Wedges

Instructions

1. 1Bring a large heavy-bottomed pot of water to a rolling boil. Add the 1 lb rice noodles and cook for 8-10 minutes, or until tender but still firm to the bite. Drain the noodles well and set them aside.
2. 2Place the 1 lb chicken breast in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the water, let it cool slightly, then shred it into bite-sized pieces.
3. 3Finely chop the 1/2 medium onion, mince the 2 cloves garlic, and grate the 1 inch piece ginger. Heat the 1 tbsp sesame oil in a 10-inch skillet over medium-high heat (375°F / 190°C). Add the chopped onion, minced garlic, and grated ginger, and cook for 2-3 minutes, stirring constantly, until fragrant and the onion is softened.
4. 4Add the shredded chicken to the skillet with the onion mixture. Stir in the 2 tbsp fish sauce and 1 tbsp soy sauce. Cook for another 2-3 minutes, stirring to combine everything evenly.
5. 5Add the 2 tbsp roasted chickpea flour to the skillet with the chicken mixture. Stir well to coat the chicken and cook for 1 minute more, allowing the chickpea flour to toast slightly.
6. 6In a large bowl, combine the drained 1 lb rice noodles with the chicken and chickpea flour mixture from the skillet. Toss gently to ensure the noodles are evenly coated.
7. 7Divide the noodle and chicken mixture among four bowls. Garnish each serving with 1/4 cup chopped green onions and 1/4 cup chopped cilantro. Serve immediately with the 4 lime wedges on the side for squeezing over the dish.

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