Nan Gyi Thoke Curry Abura Soba (Burmese × Japanese)

Method

1. Toast the chickpea flour in a dry pan over medium-low heat for 3 min, stirring constantly, until nutty and golden, and tip it onto a plate straight away.

   Add in this stepChickpea flour (besan) 2 tbsp

   medium-low heat

2. Finely chop the onion, garlic and ginger and coarsely chop the chicken with a knife. Heat most of the oil in a 22 cm pan, add the onion, garlic, ginger, turmeric, paprika and chilli and fry over medium heat for 7 min, until the moisture has gone and the oil turns red. Add the chicken and fish sauce and fry for 6 min, breaking it up, until cooked through and crumbly.

   Add in this stepVegetable oil 1¾ tbspOnion (medium) ½Garlic cloves 2Fresh ginger 8 gGround turmeric ½ tspPaprika 1 tspChilli powder ½ tspBoneless chicken thighs, coarsely chopped 160 gFish sauce 1 tsp

   medium heat

3. Make the tare in each serving bowl: soy sauce, rice vinegar, sesame oil and the rest of the oil (a spoonful of the red curry oil from the pan is even better).

   Add in this stepSoy sauce 3 tspRice vinegar 2 tspToasted sesame oil 1 tspVegetable oil ¾ tbsp

4. Bring a large pot of water (2.5 L) to the boil over high heat, add the room-temperature eggs and cook for 6 min 30 sec, then cool in cold water and peel. Shake the fresh noodles into the same water and cook for 2 min, stirring, then drain and shake off as much water as you can; leftover water dilutes the tare.

   Add in this stepEggs, at room temperature 2Fresh thick ramen noodles 260 g

   high heat

5. Drop the hot noodles straight into the tare and toss hard from the bottom about 30 times. Top with the curry chicken, halved eggs, toasted chickpea flour, sliced spring onion and aonori, and mix once more before eating.

   Add in this stepSpring onions 2Aonori (green seaweed flakes) ½ tsp