Burmese Beef Noodles (Mont Di)

Marinate the Meat:

1. Season 1 kg cubed meat with salt, pepper, turmeric, and chilli powder to taste.
2. Add 4 tbsp paprika, 3 tbsp minced ginger, 3 tbsp minced garlic, and 4 tbsp vinegar. Mix thoroughly.
3. Add 1/2 cup oil and mix well. Let the meat marinate for at least 30 minutes.

Cook the Beef:

1. In a large pot, fry the marinated meat for 5 minutes until it begins to brown.
2. Add 6 tbsp tomato paste, mix well, and bring to a boil.
3. Add 1.5 cups water, mix, and bring to a boil again.
4. Lower the heat and simmer for 90 minutes, or pressure cook for 30 minutes until the meat is tender.

Cook the Noodles:

1. In a large pot, boil 1 kg noodles with 2 tsp salt until soft. Drain and set aside.

Make Chilli Oil:

1. Mix 6 tsp chilli flakes and 6 tsp red chilli powder.
2. Heat 1 cup oil until hot and pour over the chilli mixture. Stir well and set aside.

Roast the Gram Flour:

1. In a dry pan, roast 6 tbsp gram flour over medium heat until golden brown and fragrant. Set aside.

Prepare the Dish:

1. In a large bowl, mix the cooked noodles with 5 tbsp light soy sauce, 6 tbsp dark soy sauce, and 6 tbsp tamarind sauce.
2. Add the cooked beef curry and mix thoroughly.
3. Add 4 tbsp roasted sesame seeds, 1 cup thinly sliced leek, 1 cup chopped roasted peanuts, 1 cup chopped spring onions, 5 tbsp fried onions, 6 tbsp chilli oil, and 1 cup chopped coriander.
4. Squeeze fresh lime juice over the mixture and add 2 tsp MSG.
5. Mix everything thoroughly to ensure all ingredients are well incorporated.
   

Plate Up:

1. Place a generous portion of the mixed noodles on each plate.
2. Add extra accompaniments like roasted peanuts, fried onions, and fresh coriander for enhanced flavour.
3. Serve with crackers on the side for a delightful crunch.