Nan Gyi Thoke Noodle Salad Jars with Chickpea-Peanut Crunch

Method

1. Toast the chickpea flour in a dry pan over medium-low heat for 3 min, stirring constantly, until nutty and golden; tip onto a plate to cool, then mix with the chopped peanuts to make the crunch.

   Add in this stepChickpea flour (besan) 2 tbsp

   medium-low heat

2. Cut the chicken into 1 cm strips and toss with the turmeric, paprika, some of the fish sauce, half the garlic and some of the oil. Heat a 20 cm pan over medium-high heat, spread the chicken out and cook for 7 min, turning, until the thickest strip shows no pink when cut. Set aside to cool.

   Add in this stepBoneless chicken thighs 160 gGround turmeric ½ tspPaprika 1 tspFish sauce 1.4 tspGarlic cloves, finely minced 1Vegetable oil 1 tbsp

   medium-high heat

3. Bring a pot of water (2 L) to the boil over high heat, cook the eggs for 9 min, cool them in cold water, peel and quarter. Cook the noodles in the same water for 8 min, rinse several times in cold water and drain thoroughly; a few drops of oil stop them sticking together.

   Add in this stepEggs 2Dried rice noodles (thick or medium) 100 g

   high heat

4. Dressing: stir the lime juice, the rest of the fish sauce, the sugar, the remaining garlic, the rest of the oil and the chilli flakes until the sugar dissolves. It should balance sour, sweet and salty.

   Add in this stepLime 1Fish sauce 2⅛ tspSugar 1 tspGarlic cloves, finely minced 1Vegetable oil 1½ tbspChilli flakes ½ tsp

5. Pour the dressing into the bottom of each 2 × 750 ml jar, then layer the sturdiest vegetables first: half-moons of cucumber, then carrot, then cabbage. Add the noodles, chicken and egg and finish with coriander. Pack the crunch separately in a small tub or wrap so it stays crisp, and tape it to the lid.

   Add in this stepCucumber ½Carrot, julienned 60 gCabbage, finely shredded 80 gRoasted peanuts, roughly chopped 2 tbspChopped coriander leaves 2 tbsp

6. Keep in the fridge. Just before eating, shake the jar or tip it into a large bowl, toss well and sprinkle over the crunch. Eat within 2 days.