At times, summoning the motivation to cook can be a challenge, especially in the winter when the vast majority of my favorite fruits and vegetables are not in season. Oh the irony, as the goal of this blog is to connect with others, to get people excited about new flavors and ingredients and to inspire them to get in the kitchen and cook.

Maybe it’s just the winter blues…

As a Part II of sorts to last week’s Burmese Ginger salad, today’s dish is also of Burmese origin — coconut sauce noodles — or ohn-no khaut swe, pronounced ‘oh-no kao sway‘; ohn-no = coconut and khaut swe = noodles. This is a hearty, stick-to-your-bones kind of dish, perfect for this time of year.

And while the sauce and noodles are tasty on their own, this dish is layered with flavors and toppings. It’s thickened with chickpea flour and coconut milk. Seasoned with various spices, fish sauce and lime. I added chicken thighs and topped with freshly sliced and fried shallots, hard-boiled eggs, chopped cilantro, lime wedges and a sprinkling of ground chile. A drizzle of chile oil would also be a nice addition.

I hope you like this dish as much as I did. Stay warm and enjoy.

Coconut sauce noodles is a one-pot dish that you can enjoy for days…

Burmese Coconut Sauce Noodles (Ohn-No Khaut Swe)

Serves 6
1 1/2 pounds boneless chicken thighs
Sea salt
1 inch piece of ginger
3 garlic cloves
1 teaspoon turmeric
Juice of 1/2 lemon
4 ounces chickpea flour
1 tablespoon oil
2 small onions, chopped (about 1 1/2 cups)
1 teaspoon hot chile powder (used deggi mirch)
1 teaspoon paprika (used hot smoked)
1 (14.5 ounce) can full-fat coconut milk
5 cups chicken stock
2 tablespoons fish sauce
4 small red shallots, minced (about 1/2 cup)
1 pound fresh egg noodles

Suggested toppings:
Thinly sliced red shallots
Fried shallots
Hard-boiled eggs, sliced
Cilantro
Chile powder or chile oil

Cube the chicken. Season with salt. Place in a bowl. Cush the ginger and garlic with a mortar and pestle (grater or food processor). Combine the mashed ginger-garlic, turmeric and lemon juice and toss with the cubed chicken.

Whisk the chickpea flour with 3/4 cup water.

Heat the oil in a large soup pot or Dutch oven. Add the onion, chile powder and paprika. Cook over medium heat until soft and translucent, about 5 minutes. Add the chicken and cook another 5-7 minutes. Holding a strainer over the pot, pour the chickpea flour mixture into the pot. Add the coconut milk, chicken stock, fish sauce and shallots.

Bring to a boil, decrease heat and simmer for 40 minutes. Taste adding more fish sauce or chile powder to preference.

Meanwhile, bring a pot of salted water to a boil. Drop in the pasta and cook until al dente. Drain.

Divide noodles amongst bowls. Ladle the sauce into each bowl. Top with suggested toppings. Serve with lime wedges.