Shan Noodles (Myanmar Tomato-Sesame Noodle Soup)

About This Recipe

Shan noodles (shan khao swe) are the signature dish of the Shan people, Myanmar's largest ethnic minority, and one of the most distinctive noodle preparations in all of Southeast Asia. Unlike the coconut-milk-forward noodle soups of neighboring Thailand and Laos, Shan noodles are served in a clear, tomato-based pork broth enriched with sesame oil, garlic oil, and a small amount of toasted sesame, producing a bright, tangy, nutty flavor profile entirely unlike its neighbors. The dish can be served wet (soup) or dry (mixed with sauce, soup on the side), and the dry version — in which noodles are tossed with sesame oil, soy sauce, tomato paste, and crispy garlic — is arguably the more popular. Both versions are served with pickled mustard greens, fresh scallions, and often a sprinkle of toasted sesame seeds. In Taunggyi, the Shan State capital, noodle shops open before 6am and are crowded until the pots are empty.

Ingredients

Serves 4

• 400 gflat rice noodles (medium width), cooked per packet
• 300 gpork shoulder, thinly sliced
• 800 mlpork or chicken stock
• 3roma tomatoes, roughly chopped
• 4 clovesgarlic, minced
• 2 tbspsesame oil
• 2 tbspneutral oil (for garlic oil)
• 1 tbspsoy sauce
• 1 tbspfish sauce
• 0.5 tspturmeric powder
• 1 tsptoasted sesame seeds
• pickled mustard greensfor serving
• 3scallions, sliced
• 1 tspchili flakes
• 1 limecut into wedges

Instructions

1. 1

   Make garlic oil

   Heat neutral oil in a small pan over low heat. Add minced garlic and fry very slowly 5-8 minutes until golden and fragrant. Do not let it darken past golden. Reserve garlic and oil separately.

2. 2

   Build the tomato broth

   In a pot, add stock and chopped tomatoes. Bring to a boil and simmer 15 minutes until tomatoes break down. Skim any foam.

3. 3

   Season the broth

   Add soy sauce, fish sauce, turmeric, and half the garlic oil. Taste — it should be bright, tangy, and savory.

4. 4

   Cook the pork

   Bring broth to a gentle simmer. Add sliced pork and cook 5 minutes until just cooked through.

   Slicing pork thinly ensures it cooks through quickly without toughening.

5. 5

   For dry noodles (preferred)

   Drain cooked noodles well. Toss with remaining garlic oil, sesame oil, soy sauce, and a tablespoon of the tomato broth. Serve soup in a separate small bowl on the side.

6. 6

   For soup noodles

   Place cooked noodles in deep bowls. Ladle hot broth with pork over the noodles.

7. 7

   Garnish

   Top with pickled mustard greens, scallions, toasted sesame seeds, and chili flakes. Serve lime on the side.

Variations

• •

  Chicken Shan noodles: replace pork with poached and shredded chicken thighs.

• •

  Vegetarian version: use mushroom broth and replace pork with deep-fried tofu.

Storage

Store broth and noodles separately. Broth keeps 3 days refrigerated. For dry noodles, dress just before serving — dressed noodles sitting become gluey.

Frequently Asked Questions