https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ABurmese_cuisine%2F47%2Fen 2026-09-06T17:16:40Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Burmese_cuisine/47/en&diff=158961&oldid=prev 2025-06-26T12:59:48Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>Burmese cuisine uses a wide variety of noodles, which are prepared in soups, salads, or other dry noodle dishes and typically eaten outside of lunch, or as a snack. Fresh, thin rice noodles called &#039;&#039;mont bat&#039;&#039; ({{lang|my|မုန့်ဖတ်}}) or &#039;&#039;mont di&#039;&#039; ({{lang|my|မုန့်တီ}}), are similar to Thai &#039;&#039;[[khanom chin]]&#039;&#039;, and feature in Myanmar&#039;s national dish, [[mohinga]]. Burmese cuisine also has a category of [[rice noodles]] of varying sizes and shapes called &#039;&#039;nan&#039;&#039;, including &#039;&#039;nangyi&#039;&#039; ({{lang|my|နန်းကြီး}}), thick udon-like noodles; &#039;&#039;nanlat&#039;&#039; ({{lang|my|နန်းလတ်}}), medium-sized rice noodles; &#039;&#039;nanthe&#039;&#039; ({{lang|my|နန်းသေး}}), thinner rice noodles; and &#039;&#039;nanbya&#039;&#039; ({{lang|my|နန်းပြား}}), flat rice noodles. [[Cellophane noodles]], called &#039;&#039;kyazan&#039;&#039; ({{lang|my|ကြာဆံ}}, {{Lit|lotus thread}}) and wheat-based noodles called &#039;&#039;khauk swe&#039;&#039; ({{lang|my|ခေါက်ဆွဲ}}), are often used in salads, soups, and stir-fries.</div>

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