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Mandalay mont di
Rice noodles with chicken curry
Mandalay mont di (မန္တလေးမုန့်တီ): round rice noodles with chicken curry and garlicky fish-sauce oil
Mornings in Mandalay begin at low plastic tables near Zegyo market, where vendors toss mont di to order for students, monks' helpers and traders before the heat sets in. Round rice noodles, a little thicker than spaghetti, are mixed with a spoonful of lemongrass-scented chicken curry, toasted chickpea flour and a drizzle of 'fish oil': garlic fried in oil and sharpened with fish sauce. The result is slick, nutty and savoury, brightened by raw shallot, lime and coriander, with a small bowl of clear broth alongside. A common slip is dressing the noodles while they are wet; water dilutes the oil and the flavour slides off, so drain them really well first. Chef's tip: toast the chickpea flour slowly until it smells like roasted nuts; raw flour tastes chalky and clumps when you toss.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken curry
- 1 ⅛ lb boneless chicken thighscut into 2 cm pieces
- ½ tsp ground turmeric
- 1 tbsp fish sauce
- 2 onionsroughly chopped
- ⅔ oz fresh gingersliced
- 2 lemongrass stalkswhite part, finely sliced
- 5 tbsp vegetable oil
- 2 tsp sweet paprika
- ½ tsp chilli powder
- 1 cup water
For the fish oil
- 4 tbsp vegetable oil
- 6 garlic clovesthinly sliced
- 2 tbsp fish sauce
For the noodles and broth
- 14 oz dried round rice noodlesor 800 g fresh
- 4 tbsp chickpea flour
- 4 ¼ cups chicken stock
- 2 spring onionssliced
To serve
- 2 shallotsthinly sliced
- 2 limescut into wedges
- 1 handful fresh corianderchopped
- 1 tsp dried chilli flakes (optional)
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Method
0/10 doneStep 1: Toss 1 ⅛ lb boneless chicken thighs with ½ tsp ground turmeric and 1 tbsp fish sauce and leave in the fridge while you make the paste.
Step 2: Blend 2 onions, 5 garlic cloves, ⅔ oz fresh ginger and 2 lemongrass stalks to a coarse paste.
Step 3: Heat 5 tbsp vegetable oil in a saucepan over a medium heat, stir in 2 tsp sweet paprika and ½ tsp chilli powder for 10 seconds, then add the paste. Fry for 10–12 minutes, stirring, until it darkens and the oil starts to separate at the edges.
12 minStep 4: Add the chicken and fry for 5 minutes until sealed, then pour in 1 cup water. Simmer uncovered over a low heat for 15 minutes, until the chicken is tender, reaches 165°F and the sauce is thick with red oil on top.
20 minStep 5: For the fish oil, warm 4 tbsp vegetable oil with 6 garlic cloves in a small pan over a medium-low heat. Fry for 4–5 minutes, until the garlic is light golden, then take off the heat and stir in 2 tbsp fish sauce carefully; it will spit.
5 minStep 6: Toast 4 tbsp chickpea flour in a dry frying pan over a medium-low heat for 4–5 minutes, stirring all the time, until it is a shade darker and smells nutty. Tip onto a plate to stop it cooking.
5 minStep 7: Heat 4 ¼ cups chicken stock and keep it at a bare simmer with 2 spring onions; season to taste with salt. This is the broth served on the side.
5 minStep 8: Cook 14 oz dried round rice noodles following the packet, usually 6–8 minutes, until tender with a little bounce. Drain, rinse under hot water and shake really dry.
8 minStep 9: Divide the noodles between bowls. Top each with a spoonful of the fish oil and crisp garlic, a spoonful of toasted chickpea flour and a generous ladle of chicken curry with its oil.
Step 10: Scatter over 2 shallots and 1 handful fresh coriander, add 1 tsp dried chilli flakes if you like it hot, and serve with 2 limes and a cup of the hot broth. Everyone tosses their own bowl until the noodles are glossy and evenly coated.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 32 g
- Carbs
- 82 g
- Fat
- 21 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mandalay mont di take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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