The Story
Served in a classic clay pot, this dish is known as “clay pot noodles”a comforting favorite among Yangon’s youth. In the lively streets of Hledan, it’s a go-to street food, enjoyed hot, spicy, and often paired with smoky BBQ fish for a perfect street-side meal.
Instructions
- 1
Bring a large pot of water to a rolling boil.
- 2
Add 14 oz of hmee shay kaukswe to the boiling water and cook for 8 to 10 minutes.
- 3
Once cooked, drain the noodles and rinse them under cold water to stop the cooking process, then set aside.
- 4
In a large pot, heat 2 tablespoons of cooking oil over medium heat.
- 5
Crush 2 garlic cloves and add them to the pot, sautéing for about 1 minute until fragrant.
- 6
Add a quarter pound of minced pork or chicken to the pot and cook until browned, stirring occasionally.
- 7
Stir in 2 tablespoons of soybean paste and 3 tablespoons of mala sauce, mixing thoroughly.
- 8
Pour in 1.5 liters of chicken broth and bring the mixture to a boil.
- 9
Once boiling, add chopped carrots, cauliflower, snow peas, sausages, and quail eggs to the pot.
- 10
Cook the mixture for 4 to 6 minutes, or until the vegetables are tender.
- 11
Add the reserved noodles to the pot and stir gently to combine.
- 12
Finally, add water spinach to the pot and cook for an additional 2 to 3 minutes.
- 13
Serve the dish hot, garnished as desired.