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.

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.

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.

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.

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.

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.

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.

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.

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.

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.