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Vegetable Shan noodles
Shan khao swe: rice noodles with garlicky tomato-mushroom sauce, Shan State style
Shan khao swe comes from the hills of Shan State in eastern Myanmar, where it's eaten for breakfast at markets around Inle Lake and Taunggyi before the day's work begins. Sticky rice noodles are tossed with a garlicky tomato sauce, sesame oil and crushed peanuts, then served with pickled mustard greens and a small bowl of clear broth on the side. Markets usually make the sauce with chicken or pork; here mushrooms and tofu give it the same savoury depth. Chef's tip: cook the tomatoes down until the oil separates and the sauce turns jammy; a watery sauce slides off the noodles and tastes flat.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the sauce
For the noodles and broth
To serve
Method
0/6 doneStep 1: Heat 4 tbsp vegetable oil in a wide pan over a medium heat. Fry 6 garlic cloves and 3 shallots for 2–3 minutes, until pale golden and fragrant.
3 minStep 2: Add 9 oz chestnut or shiitake mushrooms and 7 oz firm tofu and fry over a medium-high heat for 6–8 minutes, until the mushroom juices have evaporated and everything starts to brown and sizzle.
8 minStep 3: Stir in 1 tsp sweet paprika and ½ tsp red chilli flakes for 30 seconds, then add 4 ripe tomatoes, 2 tbsp light soy sauce, 1 tsp sugar and ½ tsp salt. Cook over a medium heat for 10–12 minutes, stirring, until the tomatoes collapse and the sauce turns thick and jammy, with red oil pooling at the edges.
12 minStep 4: Meanwhile, cook 10 ½ oz flat or round dried rice noodles following the packet, until just tender with a little chew. Drain, rinse briefly in warm water and toss with 1 tbsp toasted sesame oil. A common mistake is overcooking them; soft noodles turn to paste when you toss them with the sauce.
8 minStep 5: Heat 3 ¼ cups vegetable stock with half the 1 ½ spring onions and season to taste; this is the light broth served alongside.
5 minStep 6: Divide the noodles between bowls, spoon over the sauce and top with 2 ⅛ oz roasted peanuts, 3 ½ oz pickled mustard greens, 1 handful fresh coriander and the rest of the 1 ½ spring onions. Toss at the table and sip the broth between bites.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 18 g
- Carbs
- 72 g
- Fat
- 19 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vegetable Shan noodles take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
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