Shan Noodles Burmese Chicken Tomato (Printable)
Tender rice noodles with savory chicken in tomato sauce, garnished with pickled greens and roasted peanuts for authentic Burmese flavor.
# What You 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 Make It:
01 - Heat oil in a large pan over medium heat. Sauté onions until translucent, about 3–4 minutes.
02 - Add garlic and ginger to the pan; cook for 1 minute until fragrant, stirring constantly.
03 - Stir in turmeric and paprika, then add chicken pieces. Cook, stirring, until chicken begins to brown on all sides.
04 - Add diced tomatoes to the pan; cook until softened, about 5 minutes.
05 - Season with soy sauce, fish sauce, sugar, salt, and pepper. Stir well to combine.
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 - Divide noodles among serving 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 Tips:
01 -
- The sauce-to-noodle ratio is absolutely perfect every single time
- Pickled mustard greens add this incredible tangy crunch that wakes up your palate
- Everything comes together in under an hour for a weeknight dinner that feels special
02 -
- Overcooking the noodles makes them mushy and they won't hold up to all those toppings
- The sauce needs time to thicken slightly or you'll end up with soup instead of noodles
- Pickled mustard greens can be salty so taste them before adding too much extra salt to your sauce
03 -
- Fried garlic on top is not optional if you want that authentic restaurant taste
- Serve chili oil on the table so spice lovers can add heat without overwhelming mild palates