The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Rangoon Sisters Panthay Chicken Noodles


Rangoon Sisters Panthay Chicken Noodles

Ingredients

Allergens in bold

Onion

Sweetheart Cabbage

Spring Onion

Crushed Ginger (sulphur dioxide and sulphites)

Crushed Garlic (sulphur dioxide and sulphites)

Diced Chicken Thigh

Aromatic Spice Blend

Paprika

Dark Soy Sauce (gluten, soya)

Egg Noodles (gluten, eggs)

Red Chilli Flakes

Nutritional Information:

Per serving: Energy (kcal) 673 Fat 16g of which saturates 5g Carbohydrates 86g of which sugars 14g Protein 50g Salt 4.16g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Emily and Amy Chung first hosted their now-famous Burmese supper club in 2013, serving up classic Burmese home cooking like baya kyaw (chana dal fritters) and ohn no khauk swe (coconut chicken noodles), not to mention their luxurious mango lime cheesecake. Since then they’ve had consistently sold out events and have raised over £10,000 for charity. Their debut cookbook is a testament not just to the incredible aromas & creativity of Burmese cuisine, but of these two sisters’ unique, practical yet masterfully executed interpretation of it.

 

  • Preparation time:

    For 2 - 25 minsFor 4 - 30 mins
  • Cooking time:

    For 2 - 30 minsFor 4 - 35 mins

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