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Name: Mandalay Nangyi (Rice Noodle Salad with Curri
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 ts Paprika; Fish sauce (nam pya ye); 1/4 ts Salt; 1 Scallion, cut into; 1/8 ts Ground turmeric; 1/4 c Chopped fresh or canned; 1 tb Lightly-toasted dried hot; 1 ts Fish sauce; 1/2 ts Fine-chopped fresh ginger; 1/2 ts Fine-chopped garlic; 2 tb Toasted chick-pea flour; 1/2 lb Thick rice noodles (rice; 2 tb Corn or peanut oil; Tomato; 1 1/2 lb Cornish game hen, cut into; 1 sm Onion chopped; 1 sm Onion, sliced thin; 1 c Water; Wedges of fresh lime; 1/4 c Coarse-chopped fresh

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INGREDIENTS

1/4 ts Paprika
Fish sauce (nam pya ye)
1/4 ts Salt
1 Scallion, cut into
1/8 ts Ground turmeric
1/4 c Chopped fresh or canned
GARNISHES
1 tb Lightly-toasted dried hot
1 ts Fish sauce
1/2 ts Fine-chopped fresh ginger
1/2 ts Fine-chopped garlic
2 tb Toasted chick-pea flour
1/2 lb Thick rice noodles (rice
2 tb Corn or peanut oil
Tomato
1 1/2 lb Cornish game hen, cut into
1 sm Onion ; chopped
1 sm Onion, sliced thin
1 c Water
Wedges of fresh lime
1/4 c Coarse-chopped fresh

Servings

INSTRUCTIONS

1. Marinate hen with fish sauce and salt for 15 minutes. 2. Heat the oil in a pan and brown the ginger, garlic, turmeric, and paprika over moderate heat for 2 minutes. 3. Add the onion and game hen and brown well for about 10 minutes. Add the tomato and stir fry for 2 minutes more. Lastly add the water, cover the pan, and cook for 30 minutes, or until the hen is tender. 4. Cool the curry. Remove all the meat from the bones, cut into cubes, and mix with the remaining curry sauce. Slice the giblets. 5. In a large dish, cover the noodles with boiling water and let stand for 15 minutes. Drain well and set aside. 6. Each person helps himself, putting the food on his plate in the following order: first a generous helping of rice noodles and a heaping tablespoon of the hen and sauce. Then sprinkle over that 1 or 2 teaspoons of besan, several slices of onion, scallion, coriander, 2 or 3 teaspoons fish sauce, and a pinch of the hot chili flakes. Each diner mixes his own salad on his plate and squeezes lime juice over all. Eat at room temperature and help yourself to seconds, mixed to taste. Variation: The curried hen can also be served on its own with plain rice. From: THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and Company, Inc., New York. 1987. ISBN 0-87131-524-6 Posted by: Karin Brewer, Cooking Echo, 9/92

NOTES

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Mandalay Nangyi (Rice Noodle Salad with Curri

1/4 ts Paprika
 Fish sauce (nam pya ye)
1/4 ts Salt
1 Scallion, cut into
1/8 ts Ground turmeric
1/4 c Chopped fresh or canned
 GARNISHES
1 tb Lightly-toasted dried hot
1 ts Fish sauce
1/2 ts Fine-chopped fresh ginger
1/2 ts Fine-chopped garlic
2 tb Toasted chick-pea flour
1/2 lb Thick rice noodles (rice
2 tb Corn or peanut oil
 Tomato
1 1/2 lb Cornish game hen, cut into
1 sm Onion chopped
1 sm Onion, sliced thin
1 c Water
 Wedges of fresh lime
1/4 c Coarse-chopped fresh

1.  Marinate hen with fish sauce and salt for 15 minutes.    2.  Heat the oil in a pan and brown the ginger, garlic, turmeric, and  paprika over moderate heat for 2 minutes.    3.  Add the onion and game hen and brown well for about 10 minutes. Add the  tomato and stir fry for 2 minutes more. Lastly add the water, cover the  pan, and cook for 30 minutes, or until the hen is tender.    4.  Cool the curry.  Remove all the meat from the bones, cut into cubes,  and mix with the remaining curry sauce. Slice the giblets.    5.  In a large dish, cover the noodles with boiling water and let stand for  15 minutes.  Drain well and set aside.    6.  Each person helps himself, putting the food on his plate in the  following order:  first a generous helping of rice noodles and a heaping  tablespoon of the hen and sauce. Then sprinkle over that 1 or 2 teaspoons  of besan, several slices of onion, scallion, coriander, 2 or 3 teaspoons  fish sauce, and a pinch of the hot chili flakes. Each diner mixes his own  salad on his plate and squeezes lime juice over all.    Eat at room temperature and help yourself to seconds, mixed to taste.    Variation:    The curried hen can also be served on its own with plain rice.    From:  THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and  Company, Inc., New York.  1987. ISBN 0-87131-524-6 Posted by: Karin Brewer,  Cooking Echo, 9/92

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Nutrition

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Serving Size: 1 Serving (317g)
Recipe Makes: 4 Servings

Calories: 19
Calories from Fat: 1 (5%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 119.6mg		4 %
Potassium 132.5mg		3 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 3.2g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 19

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