Shan noodles recipe

Rice noodles under a slow-simmered minced chicken and tomato sauce, finished with garlic oil, pickled greens and crushed peanuts.

50 minuteseasy12 ingredients

Ingredients

• 400 g minced chicken
• 4 tomatoes
• 300 g rice noodles
• 1 tbsp fermented soybean paste
• 6 clove garlic
• 2 shallots
• 1 tsp chili powder
• 100 ml peanut oil
• 2 tbsp soy sauce
• 100 g pickled mustard greens
• 50 g roasted peanuts
• 2 spring onions

How to make Shan noodles

1. Fry 6 sliced garlic cloves in 100 ml of peanut oil until golden, lift them out and keep the oil; this garlic oil goes on every bowl.
2. Soften 2 chopped shallots in 3 tbsp of that oil, then add 1 tsp of chili powder and 1 tbsp of fermented soybean paste.
3. Add 400 g of minced chicken and break it up until it loses its colour.
4. Add 4 chopped tomatoes and 2 tbsp of soy sauce and simmer 30 minutes on low heat, until the sauce is thick and red and the oil rises to the top.
5. Boil 300 g of rice noodles until just tender, rinse them under cold water and drain well.
6. Divide the noodles between bowls, ladle the tomato and chicken sauce over them and spoon garlic oil on top.
7. Finish each bowl with 100 g of pickled mustard greens, 50 g of crushed peanuts, chopped spring onions and the fried garlic.
8. Serve with a small bowl of clear broth on the side, as it is eaten in Shan State.

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