Shan Noodles (Burmese Flat Rice Noodles with Turmeric Meat Sauce)
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Served without broth, these Shan-style rice noodles from Myanmar are tossed at the table with a topping of minced chicken cooked in soy sauce, fish sauce, and chili flakes.
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Garlic and onion sizzled until translucent form the aromatic base, and a final drizzle of warm pan oil carries that fragrance into every strand. The amount of chili flakes alone sets the heat. The noodles come out of the pot 30 seconds short of the package time, so they keep their bounce through the mixing. If the rinsed strands start to stick, a teaspoon of oil tossed through them first keeps them apart.
Ingredients
Instructions
- 1
Cook 220 g rice noodles about 30 seconds less than the package timing.
Rinse briefly under cold water, then drain in a sieve for about 3 minutes so the noodles stay separate.
- 2
If the noodles start sticking, toss them first with 1 teaspoon of the cooking oil.
Keep them in a bowl while you prepare the topping, instead of leaving them packed in the sieve.
- 3
Add the remaining cooking oil to a pan and heat it over medium heat.
Add 1 tablespoon minced garlic and 1/2 onion, then stir-fry for about 2 minutes until the onion looks translucent.
- 4
Add 220 g ground chicken and break it into small pieces with a spatula.
Cook for about 4 minutes, until no pink remains and the moisture in the pan has reduced.
- 5
Add 1 1/2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 teaspoon chili flakes.
Lower the heat and stir-fry for 1 minute so the salty and spicy seasoning coats the chicken evenly.
- 6
Divide the noodles among bowls and spoon the chicken sauce over them.
Warm the oil left in the pan briefly, drizzle it over the top for aroma, and toss the noodles just before eating.
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