Burmese Noodle Salad

Even though my family is ethnically Indian, Both my mom and my dad’s families are from Burma. My mom moved to India when she was seven, but still has a lot of Burmese influence in her cooking. Food was a comfort food for growing up and specifically KhaoSway Athoke, which translate directly into noodle salad. My mom’s athoke consisted of boiled potatoes, cabbage, noodles, peanuts, besan And spices all topped with cilantro, lime, and chili. When I got married, to a Burmese man from a Bernie family, my mother-in-law also made me her version of Athoke, Ground chicken, peanuts, fish, oil, chili flakes, and so much more. My noodle salad that I’ve created to share with all of you, is a blend of both of their noodle salads. It’s full and will quickly become your comfort meal. You can eat it warm you can eat it at room temperature or you can even eat it cold. I preferred it at room temp, but I would love to hear your thoughts.

Next time I make it, I am going to switch out the fat pasta to a regular spaghetti. Play with it— change it to what YOU like… but just try it <3

Burmese Noodle Salad

Ingredients:

• Noodles of your choice (Pappardelle or Spaghetti recommended), cooked according to package instructions and cooled

• 1 diced tomatoes

• 1/2 onion, finely chopped

• 2 cloves garlic, minced

• 2 teaspoons cumin seeds

• 1 tablespoon cooking oil (any type)- 1 package Trader Joe’s Cruciferous Crunch Mix

• 2 tablespoons Droosh Everyday Spice Seasoning

• 1 tablespoon The Icon Spice Seasoning

• 1 pound ground chicken (or protein of your choice

• Fresh cilantro, chopped

• Crushed unsalted peanuts for garnish

• Salt, to taste

• 2 large spoons of Fly By Jing Chili Crisp Vinegar

• Fly By Jing Sichuan Chili Crisp, to taste

• Juice of 1/2 lemon

Directions:

**Prepare the Noodles:**

1. Cook the noodles as per the package instructions. Once cooked, drain and rinse under cold water to cool. Set aside.

**Cook the Protein:**

1. Heat the cooking oil in a skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.

2. Add the chopped onions and minced garlic to the skillet. Sauté until the onions are translucent.

3. Add the ground chicken (or your chosen protein). Cook thoroughly until the meat fully cooked.

4. Add the Droosh Everyday Spice Seasoning and Droosh Icon Spice Seasoning, and mix well. Cook for several more minutes. 

5. Season with salt to taste. Allow to cool.

**Mix the Salad:**

1.  In a large mixing bowl, combine the cooled noodles and top with Fly By Jing Chili Crisp Vinegar. Mix well.

2. Add cooked protein, diced tomatoes, crushed peanuts, the juice of ½ a lemon and Trader Joe’s Cruciferous Crunch Mix.

**Garnish and Serve:**

1.  Sprinkle chopped cilantro and Fly By Jing Sichaun Chili Crisp over the top.

2. Serve the salad room temp, adjusting the seasoning or chili crisp according to your taste.

This flavorful salad combines a variety of textures and spicy, tangy notes, making it a refreshing dish for any occasion.