Ingredients:

Allergens in bold

Onion

Sweetheart Cabbage

Spring Onion

Crushed Ginger (Sulphites)

Crushed Garlic (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) 964 Fat 35g of which saturates 22g Carbohydrates 103g of which sugars 8g Protein 57g Salt 3.97g

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.