Bret Constantino Burmese Style Cold NoodlesDine Alone Foods

INGREDIENTS

Noodles

  • Soba Noodles (buckwheat)
  • 3/4-1 lb Chicken Thighs cut into 1/2 inch strips
  • 1 tbsp Curry Powder
  • Pinch of Salt
  • Pinch of Cayenne

Dressing

  • Shallot/garlic oil (see instructions)
  • 2 tbsp Fish Sauce
  • 1 tbsp Seasoned Rice Vinegar
  • Juice of half lime
  • Thai Chilis

Toppings

  • 1/2 head of Red Cabbage (thinly sliced)
  • Lime juice
  • Salt
  • Minced, fried garlic
  • Slices, fried shallots
  • Chopped cilantro
  • Minced Scallions
  • 1 tbsp chickpea flower (optional)
  • 2 tbsp dried shrimp powder (optional)

DIRECTIONS

  1. Mix cabbage with juice of one lime and salt and set it aside.
  2. Season chicken with salt and cayenne and set it aside.
  3. Boil soba noodles for 4 minutes, drain, cool it with cold running water and set it aside.
  4. Shallot/garlic oil - heat 1/4 cup of canola oil in a small sauce pan on low heat. Cook garlic and shallots slowly until golden brown, keep an eye out so it doesn't burn. Reserve the oil for dressing.
  5. If using chickpea flour, roast in a pan on medium heat until aromatic and light brown. Mix with shrimp powder and set aside.
  6. Chicken - heat wok on medium high heat and add 2 tbsp of reserved shallot oil, curry powder, and add chicken, cook until tender.
  7. Mix dressing ingredients and adjust to taste, then toss with cold noodles.
  8. Assembly - put noodles at the bottom of the bowl, assemble cabbage, cilantro, and scallions around the curvature of the bowl in small mounds. Garnish with chickpeas/shrimp powder, fried garlic and shallots.
Band: Sleepy Sun
Instrument: vocals
Hometown: San Francisco

Burmese Style Cold Noodles

Guest Recipe by Bret Constantino

One of my favourite places to eat in San Francisco is this small burmese kitchen in the Mission called Yamo. The only place to sit is at the counter, right in the face of the proprietors - 3 crotchety women presumably from Myanmar. They cook a fast and simple bowl of noodles for around six bucks. It's the closest I've ever been to Burma.

After moving to Austin, I began to miss the flavours of this place so I decided to try and recreate it with my own spin. Most important thing to me was capturing the balance of flavour, diversity of texture, and the hot/cold dynamic. The general idea is to dress a cold bowl of noodles with freshly cooked chicken, along with several different toppings.

What is your first childhood food memory?


After I lost my last baby tooth and the new teeth were all settled in, I can remember eating fresh corn on the cob grown in our garden. Mom and Dad served it up with butter and salt, with two little handles on both ends of the cob to keep the grease off my fingers. It was the taste of summer as a kid.

What is unique to your backstage rider?


A pot for miscellaneous things.

What are 5 staples we will always find in your fridge?


Fish sauce, sambal olek, dijon mustard, flour tortillas, ginger

When cooking a meal, what is your 5 song playlist of choice?


Nina Simone: Come Ye
Robert Johnson: Come On In My Kitchen
Elvis Presley: That's All Right
Staples Singers: Let's Go Home
Eddie Cochran: Live Fast Love Hard Die Young

Do you have any rituals when preparing a meal?


I clean as I go so I don't have to clean a huge mess after eating.

Are there any food habits that you need to break?


I should cut down on pork...Nah
Check out more from Bret's band Sleepy Sun here sleepysun.net/
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