Burmese Shan Noodles (Shan Khao Swe)

Brief Overview

Shan Noodles, originating from the Shan State, this dish is a reflection of the region’s unique cultural influences, blending Burmese, Thai, and Chinese flavors into a deeply comforting meal.

Whether served as a light breakfast, a hearty lunch, or a late night street food indulgence, Shan Noodles have a way of bringing people together.

Their delicate balance of textures and flavors makes them a favourite not only in Burma but also among those who have had the chance to experience them abroad.

What Are Shan Noodles?

Shan Noodles are a simple yet flavourful dish made with rice noodles, a spiced tomato based sauce, and a choice of protein, usually chicken or pork. They can be served either dry or as a soup, with the former being more popular.

The dry version features noodles coated in a rich, fragrant sauce, while the soup version allows the flavors to meld into a deeply savoury broth.

Shan Noodles stand out because of their unique texture and balance of flavours. The rice noodles are soft yet slightly chewy, perfectly absorbing the aromatic sauce.

The dish is often garnished with crushed peanuts, pickled mustard greens, and crispy garlic, adding layers of crunch and tanginess that make every bite interesting. While it is comforting and mild in heat, those who prefer a fiery kick can add chili oil, a common accompaniment.

Ingredients and Taste

The foundation of Shan Noodles lies in its carefully selected ingredients, each contributing to its signature taste. The rice noodles, which are thinner and silkier than traditional wheat based noodles, provide a delicate base for the bold sauce.

The sauce itself is a slow cooked mixture of tomatoes, garlic, shallots, and fermented soybeans, which creates a deep umami flavour. A touch of turmeric and paprika gives it warmth and colour, while fish sauce and a hint of sugar round out the taste with a balance of saltiness and sweetness.

The choice of protein, often shredded chicken or minced pork, is simmered in the sauce until tender, absorbing the aromatic spices. Toppings play a crucial role in adding texture and contrast.

Pickled mustard greens bring a subtle tang, while fried garlic and crushed peanuts introduce a satisfying crunch. A handful of chopped scallions and fresh coriander add brightness, lifting the entire dish.

In terms of taste, Shan Noodles strike a beautiful harmony between savoury, tangy, and slightly sweet notes. The deep umami from the sauce, the gentle heat from chili oil, and the refreshing lift of herbs make it a well-rounded dish. Whether enjoyed in its dry or soupy form, it’s a dish that keeps you coming back for more.

A Taste of History

Shan Noodles trace their origins to the Shan people, an ethnic group from Burma’s eastern highlands bordering China, Thailand, and Laos. The region’s geographic location has played a significant role in shaping its cuisine, with influences from neighbouring countries evident in its flavors and ingredients.

While Shan Noodles have deep roots in Shan State, their popularity has spread throughout Burma, making them a cherished dish far beyond their place of origin.

Historically, the dish was a staple for Shan traders and farmers, offering a nourishing and easy to prepare meal that sustained them through long hours of work.

Over time, it gained popularity across the country, becoming a street food favourite in cities like Yangon and Mandalay. Today, it’s not just a dish for the Shan people but a beloved comfort food enjoyed by Burmese of all backgrounds.

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Yield: 4

Burmese Shan Noodles (Shan Khao Swe)

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Shan Noodles (Shan Khao Swe) is a flavourful combination of rice noodles, rich tomato based chicken or pork sauce, and a variety of garnishes that create a balanced, satisfying meal.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 400g rice noodles (flat or thin, depending on preference)
• 250g chicken thigh or pork, finely minced
• 2 tbsp vegetable oil
• 4 garlic cloves, minced
• 2 shallots, finely chopped
• 2 medium tomatoes, finely chopped
• 1 tbsp tomato paste
• 1 tbsp fermented soybean paste (or miso as a substitute)
• 1 tbsp dark soy sauce
• 1 tsp fish sauce
• 1 tsp sugar
• ½ tsp ground turmeric
• ½ tsp chili powder (adjust to taste)
• ½ cup chicken broth (or water)
• ½ cup pickled mustard greens, finely chopped
• 2 tbsp fried garlic
• 2 tbsp roasted peanuts, crushed
• 2 tbsp spring onions, finely chopped
• 2 tbsp coriander leaves, roughly chopped
• 1 lime, cut into wedges
• 1 tsp chili oil (optional, for extra heat)

Instructions

1. To begin, soak the rice noodles in warm water for about 15 minutes, or until softened but still firm. Drain and set aside. If using dried noodles, follow package instructions for soaking or boiling.
2. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add minced garlic and shallots, stirring until aromatic and golden brown. This step is crucial in developing a deep, savoury base for the sauce.
3. Add the minced chicken or pork, breaking it apart with a spatula. Stir continuously for 3–4 minutes until lightly browned. This ensures even cooking and prevents large clumps from forming.
4. Incorporate the tomatoes, tomato paste, fermented soybean paste, and dark soy sauce. Stir well and cook for 5 minutes, allowing the tomatoes to soften and meld with the meat. The tomato paste intensifies the umami, giving the sauce its characteristic depth.
5. Sprinkle in the turmeric, chili powder, sugar, and fish sauce, mixing to distribute the flavours evenly. Pour in ½ cup of chicken broth, reducing heat to low. Let it simmer for 10 minutes until the sauce thickens. Stir occasionally to prevent sticking.
6. While the sauce simmers, bring a pot of water to a boil. Add the drained rice noodles, cooking for 30 seconds to 1 minute (or as per package instructions). Quickly drain and rinse under cold water to prevent overcooking. Set aside.
7. Taste the sauce and adjust seasoning if necessary, adding more fish sauce for umami, sugar for balance, or chili powder for heat. The sauce should be slightly thick but pourable. If needed, add a splash of broth to loosen it.
8. Divide the cooked noodles into four serving bowls. Spoon the rich tomato based sauce generously over each portion, ensuring a good ratio of meat to broth.
9. Top with chopped pickled mustard greens, fried garlic, crushed peanuts, spring onions, and fresh coriander. These garnishes provide a mix of crunch, acidity, and herbal freshness, which are key to the dish’s balance.
10. Serve immediately with lime wedges and chili oil on the side, allowing diners to adjust acidity and spice to taste. Traditionally, Shan Noodles are enjoyed slightly warm, but they can also be served at room temperature. Pair with a light broth or green tea for a complete experience.

Nutrition Information:

Yield:

4

Serving Size:

1 Amount Per Serving: Calories: 445Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 99mgSodium: 634mgCarbohydrates: 38gFiber: 4gSugar: 6gProtein: 26g

This data was provided and calculated by Nutritionix. This is a general estimate provided for informational purposes only.