Shan Noodle Salad (Shan Khout Shwe)
A traditional dish from Myanmar’s Shan State, loved for its rich flavors and simplicity. This noodle salad combines soft rice noodles with a savory, slightly spiced chicken and tomato sauce, topped with roasted peanuts and fresh coriander. In Myanmar, it’s a staple in Shan households and can be enjoyed as a light lunch or dinner.
4 SERVINGS
Ingredients
200 g rice noodles (pho bo kho)
2 medium onions, finely chopped
2 garlic cloves, finely chopped
2 large tomatoes, mashed
300 g chicken breast, finely chopped
2 tbs peanut oil
1/2 tsp turmeric
1 1/2 tsp sweet paprika
1 tbs tomato paste
1/4 tsp salt
1 tbs fish sauce
800 ml vegetable broth
1 bunch fresh coriander / cilantro
20 g roasted peanuts
1 lime, cut into wedges
dried chili flakes, to taste
Soak the rice noodles in lukewarm water until soft. Heat the peanut oil in a frying pan and stir-fry the chicken until golden brown. Add the onions, garlic, and tomato paste and stir well.
Add turmeric, sweet paprika, salt, fish sauce, and 150 ml of vegetable broth. Simmer the mixture for 10–12 minutes over medium heat until the sauce thickens and flavors meld.
Meanwhile, preheat 4 soup bowls and briefly cook the soaked noodles for 1–2 minutes. Drain and toss with a little oil to prevent sticking.
Heat the remaining vegetable broth and place the noodles into the warmed bowls. Pour a small amount of broth over the noodles before adding the chicken sauce. Top with fresh coriander and roasted peanuts, and serve with lime wedges, chili flakes, and extra fish sauce if desired.
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