Flat rice noodles tossed with seasoned chicken, tomato, and roasted peanuts in a light, tangy sauce. This dish from the Shan highlands is Myanmar's most popular noodle dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: crushed peanuts, pickled mustard greens, chili oil
Accompaniments: clear broth on the side
Instructions
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1
Cook the flat rice noodles in a large pot of boiling water according to package directions until just tender, about four to five minutes. Drain, rinse under cold water to stop cooking, then toss with a teaspoon of oil to prevent sticking.
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2
Heat two tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the minced chicken and cook, breaking it apart with a spatula, for five minutes until the meat is browned and no longer pink anywhere.
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3
Add the minced garlic and turmeric to the browned chicken and stir for one minute until fragrant. Add the chopped tomatoes and cook for another four minutes until they break down into a thick, saucy consistency that coats the meat evenly.
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4
Season the chicken mixture with soy sauce, chilli powder, and rice vinegar. Stir well and simmer on low heat for three more minutes, allowing the flavours to concentrate. The sauce should be thick enough to cling to the noodles without making them soupy.
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5
Divide the cooked rice noodles among individual serving bowls. Spoon the seasoned chicken and tomato mixture generously over the top of the noodles, distributing the sauce evenly so every bite includes some of the spiced meat mixture.
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6
Top each bowl with pickled mustard greens, crushed roasted peanuts, sliced spring onions, and fresh cilantro leaves. Serve with extra chilli oil and soy sauce on the side for diners to adjust the flavour to their personal preference.
Did You Know?
Shan noodles come in two styles: wet (in broth) and dry (tossed) — locals are fiercely loyal to their preferred version.
Chef's Notes
Equipment Tips
- large pot
- wok
- strainer
Garnishing
crushed peanuts, pickled mustard greens, chili oil
Accompaniments
clear broth on the side
The Story Behind Shan Khao Swel
### The Story
Shan noodles (shan kauk swe) are the signature dish of Myanmar's Shan State, a vast highland region in the east bordering Thailand, Laos, and China. The dish features flat rice noodles tossed with a seasoned meat sauce (typically chicken, marinated in turmeric and tomato), topped with pickled mustard greens, roasted peanuts, and fried garlic, served with a light, clear broth on the side. The Shan people, a Tai ethnic group numbering several million, have a culinary tradition distinct from the Bamar majority, influenced by their highland geography and cultural connections to northern Thailand and Yunnan. Shan noodles emerged from the bustling markets of Shan State capital Taunggyi and the lake-dwelling communities of Inle Lake.
### On the Calendar
Shan noodles are an everyday dish, eaten primarily at breakfast and lunch. They are a fixture of markets and street stalls throughout Shan State and have spread to Yangon and Mandalay, where Shan noodle shops are ubiquitous.
### Then & Now
The dish comes in two versions: mixed (a thouk, dry-tossed with sauce) and soup (a ye, in broth). The dry version is more popular, with the noodles dressed in a sauce of meat cooked with tomato, turmeric, and garlic, creating a comfort food of remarkable simplicity and depth. The pickled mustard greens (monyin chin) provide essential acidity, while crispy fried garlic and peanuts add crunch. Shan noodles represent the accessible, gentle side of Burmese cuisine -- less pungent than mohinga, less intense than lahpet thoke, but no less satisfying.
### Legacy
Shan noodles are Myanmar's most approachable noodle dish, a gentle introduction to the country's diverse culinary landscape and a tribute to the distinct food culture of the Shan highlands.
Comments (1)
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This recipe is absolutely divine! The flavors are perfectly balanced.