Shan Noodles with Chicken Tomato Sauce (Printer-Friendly)
Comforting Burmese rice noodles with chicken in rich tomato sauce, topped with tangy pickled greens and peanuts.
# What You'll Need:
→ Chicken & Sauce
01 - 14 oz boneless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp vegetable oil
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 tbsp ginger, minced
06 - 2 medium tomatoes, diced
07 - 1½ tbsp soy sauce
08 - 1 tbsp fish sauce
09 - 1 tsp turmeric powder
10 - 1 tsp paprika
11 - 1 cup chicken stock or water
12 - ½ tsp sugar
13 - Salt and pepper, to taste
→ Noodles & Toppings
14 - 14 oz dried rice noodles (medium-width, flat)
15 - 3½ oz pickled mustard greens, thinly sliced
16 - 1 oz roasted peanuts, roughly chopped
17 - 2 spring onions, sliced
18 - 2 tbsp fresh coriander, chopped
19 - 1–2 limes, cut into wedges
20 - Chili oil or chili flakes, to taste
21 - Fried garlic, for garnish (optional)
# How-To Steps:
01 - Heat oil in a large pan over medium heat. Sauté onions until translucent, about 3–4 minutes.
02 - Add garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in turmeric and paprika, then add chicken pieces. Cook, stirring, until chicken begins to brown.
04 - Add diced tomatoes; cook until softened, about 5 minutes.
05 - Season with soy sauce, fish sauce, sugar, salt, and pepper.
06 - Pour in chicken stock. Simmer uncovered for 15–20 minutes, until chicken is cooked through and sauce thickens slightly. Adjust seasoning as needed.
07 - Meanwhile, cook rice noodles according to package instructions. Drain and set aside.
08 - To serve, divide noodles among bowls. Ladle chicken and sauce over noodles.
09 - Top with pickled mustard greens, peanuts, spring onions, coriander, lime wedges, and chili oil or flakes. Garnish with fried garlic if desired.
# Expert Hints:
01 -
- The tomato based sauce creates this incredible velvety coating that clings to every single noodle
- That tangy crunch from pickled mustard greens cuts through the richness in the most perfect way
- Everything cooks in one pan which means maximum flavor with minimal cleanup afterward
02 -
- The sauce will continue to thicken as it stands off the heat so do not reduce it too much during cooking
- Rice noodles soak up sauce quickly so serve immediately after assembling for the best texture
- Pickled mustard greens can be quite salty so give them a quick rinse if you are sensitive to salt
03 -
- Fry extra garlic cloves in oil until golden and crispy then use that garlic infused oil to drizzle over the finished bowls
- If you cannot find pickled mustard greens quick pickled cabbage works in a pinch and brings similar tangy crunch