Shan Noodles
A noodle dish from Myanmar's Shan State, belonging to the Shan people, an ethnic group distinct from the Bamar majority with cultural ties extending into northern Thailand and Yunnan, China — which is why closely related dishes appear across that same cross-border Tai-speaking region. Genuinely different from mainstream Bamar-majority Burmese noodle dishes, which lean on fish stock or coconut milk: Shan noodles are lighter and tangier, built on a tomato and fermented soybean base rather than coconut milk, topped with minced pork and pickled mustard greens.
Meat-optional
⚠ Contains: Soy, Peanut, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g flat rice noodles
- 300g minced pork or chicken
- 3 tomatoes, chopped
- 2 tbsp fermented soybean paste (or a small amount of miso)
- 4 cloves garlic
- 1 shallot
- Chili oil
- Roasted peanuts, crushed
- Pickled mustard greens
- Cilantro and scallion, to garnish
Steps
- Sauté the garlic and shallot, then add the minced meat and cook through.
- Add the chopped tomatoes and fermented soybean paste, and simmer to a thick, tangy sauce.
- Cook the rice noodles separately.
- Top the noodles with the sauce, chili oil, crushed peanuts, pickled mustard greens, and cilantro.