• 10 cm bunch Cellophane noodles
• 1/2 Small chicken
• 1 tablespoon Fish sauce
• 6 Dried Chinese mushrooms
• 1 tablespoon Oil
• 2 medium Onions, sliced lengthways
• 6 cloves Garlic, sliced lengthways
• 1/2 teaspoon Ground black pepper
• 3 tablespoons Chopped fresh coriander leaves
• 3 Spring onions, finely sliced
• Salt to taste
• Chili powder for serving
• Lemon wedges for serving

1. Soak the noodles in hot water and when softened cut into short lengths.
2. Put whole chicken into saucepan with plenty of water to cover.
3. Add fish sauce and simmer until chicken is tender.
4. Cool to lukewarm, remove chicken bones, cut flesh into small pieces and shred with fingers.
5. Reserve the chicken stock.
6. Soak mushrooms in hot water for 20 to 30 minutes, cut off stems and discard.
7. Slice mushroom caps finely.
8. Heat oil in a saucepan and cook onions and garlic until onions are slightly soft.
9. Add pepper, chicken stock, noodles and mushrooms.
10. Bring to the boil. then simmer on low heat for 10 minutes or until noodle is cooked.
11. Add chicken meat and heat through, then add salt or extra fish sauce to taste.
12. Remove from heat, sprinkle with coriander leaves and spring onions.
13. Serve hot with a small bowl of chili powder and lemon wedges served separately for seasoning individual portions.

tags: Burmese