Shan Noodles is sticky rice noodle with chicken tomato sauce and lots of flavourful garlic, chilli and pickle toppings. This noodle is very popular all across Burma, its originally from the people of Shan state, Eastern Burma, border to China, Laos and Thailand. Shan noodles cooking method and toppings can be slightly different depend on the region. This recipe is how I usually make at our home, simple yet super delicious!
Garlic oil
Heat oil to medium heat and add chopped garlic and stir till the garlic turned into slightly brown, then add the sesame seeds stir for few seconds. Put in a small bowl and set aside.
Chilli oil
Add chilli flakes into a small bowl. Heat oil to medium high heat and pout into to chilli flakes and mix well. Set aside.
Pickle
Julienne the carrot and cut the green chilli into thin slices. Put in a bowl, add salt, sugar, vinegar , water. Mix well and set aside.
Chicken and tomato curry
Cut chicken into small pieces. Finely chop tomato, garlic and shallots. Heat oil and add garlic and shallots, saute for few minutes till the color slighlty bown then add chilli powder, follow by the chicken pieces. Stir for 1-2 minutes then add the chopped tomatoes, cook few mins till the tomatos are soft. Then add salt, light soy sauce, dark soy sauce and chinese five spices. Add ½ Cup of water mix well and close the lid for 1-2 mins. ( Add more water as needed if the sauce is too thick. ). Chicken tomato is ready. Set aside.
Boil rice noodles per packet instructions, strain it.
For serving add one portion of noodle into the bowl, add about 2 tbsp of chicken tomato curry, 1 tbsp garlic oil, 1 tsp chilli oil, peanuts, pickle, spring onions and 1 tsp sweet soy sauce. (add some salt if needed.)
Watch recipe video
Ingredients
Ingredients
- 300 g Chicken
- 200 g Dry rice Noodles
- 2 Vine Tomato
- 2 Shallots
- 3-4 Garlic cloves
- 1 tsp Paprika/Chilli powder
- 2 tsp Light soy sauce
- 1 tsp Dark soy sauce
- 1 tsp Salt
- ¼ tsp Chinese five spices
- ½ cup Water
- 2-3 Spring Onions
- 3-4 tbsp Sweet Soy sauce
- Crushed Roasted Peanuts to garnish
Garlic oil
- 10-12 cloves Garlic
- ½ cup Oil
- 1 tbsp Sesame seed
Chilli Oil
- 2 tbsp Chilli flakes
- ½ cup Oil
Pickle
- 1 Carrot
- 2-3 Green Chilli
- ½ tsp Salt
- 1 tsp Sugar
- 1 tbsp Vinegar
- 1 tbsp Water
Instructions
Garlic oil
- Heat oil to medium heat and add chopped garlic and stir till the garlic turned into slightly brown, then add the sesame seeds stir for few seconds. Put in a small bowl and set aside.
Chilli Oil
- Add chilli flakes into a small bowl. Heat oil to medium high heat and pout into to chilli flakes and mix well. Set aside.
Pickle
- Julienne the carrot and cut the green chilli into thin slices. Put in a bowl, add salt, sugar, vinegar , water. Mix well and set aside.
Chicken and tomato curry
- Cut chicken into small pieces. Finely chop tomato, garlic and shallots. Heat oil and add garlic and shallots, saute for few minutes till the color slighlty bown then add chilli powder, follow by the chicken pieces. Stir for 1-2 minutes then add the chopped tomatoes, cook few mins till the tomatos are soft. Then add salt, light soy sauce, dark soy sauce and chinese five spices. Add ½ Cup of water mix well and close the lid for 1-2 mins. ( Add more water as needed if the sauce is too thick. ). Chicken tomato is ready. Set aside.
- Boil rice noodles per packet instructions, strain it.
- For serving add one portion of noodle into the bowl, add about 2 tbsp of chicken tomato curry, 1 tbsp garlic oil, 1 tsp chilli oil, peanuts, pickle, spring onions and 1 tsp sweet soy sauce. (add some salt if needed.)
Michael S says
So simple and delicious! Return to this recipe often
Khin says
Happy that you like, Michael. Thanks for sharing feedback.