Teashop Classic · Coconut Noodles
Ohn No Khao Swe
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The broth's silky body doesn't come from coconut milk alone — many cooks thicken it with chickpea flour, a trick borrowed from Indian cooking.
Wheat noodles are served in a rich coconut-milk and chicken broth, topped with crispy fried noodles, sliced boiled egg, chili flakes, and a squeeze of lime. A fixture of Myanmar's teashops and street stalls, commonly eaten for breakfast.
Why it's made this way: The dish reflects Myanmar's position between South and Southeast Asian food cultures — Indian-influenced thickening technique and spicing meet Burmese wheat noodles and garnishes.
Roughly what's in it
500kcal
20gprotein
55gcarbs
22gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Myanmar
Part of World of Street Food — 690 dishes from 118 countries.
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