Shan noodles are a beloved Burmese comfort food built around springy rice noodles, savory pork, tomato, and fresh herbs.
Cook the pork and tomato topping until cohesive, blanch the noodles and greens separately, then layer everything so each bite stays bright and textured.
Keep the noodles just tender and rinse them briefly so they do not clump while the pork topping finishes.
Serving Suggestions
Serve the noodles warm with greens, scallions, cilantro, lime, chili oil, and a little crushed peanut for contrast.
Recipe Notes
Store the topping and noodles separately for up to 3 days; reheat the topping gently and loosen the noodles with hot water.
Burmese Shan Noodles with Pork
Rice noodles layered with savory pork, tomato, greens, herbs, lime, and peanuts.
Ingredients
Equipment
Method
Cook the topping:
- Warm the oil in a large skillet over medium heat. Add the shallot and garlic and cook for 2 minutes until fragrant.
- Add the pork and cook, breaking it up, until no longer pink. Stir in the tomatoes, fish sauce, chili flakes, and water.
- Simmer uncovered for 12 to 15 minutes until the tomatoes soften and the topping is thick but spoonable.
Prepare the noodles and greens:
- Soak or boil the rice noodles according to the package directions until just tender. Drain and rinse briefly with cool water.
- Blanch the greens in boiling water for 1 to 2 minutes, then drain well.
Assemble and serve:
- Divide the noodles among bowls and spoon the pork tomato topping over them. Add the greens, scallions, cilantro, peanuts, lime wedges, and chili oil.
- Serve warm, letting each person mix the noodles and topping at the table.
Nutrition
Notes
- The topping should be moist enough to coat the noodles without becoming soupy.
- Use certified gluten-free fish sauce if needed for a strict gluten-free kitchen.
