Shan Khao Swe, also known as Shan noodles, is a comforting and flavorful dish from Myanmar’s Shan State. It typically consists of rice noodles served with a rich, tomato-based curry made with chicken or pork, and is garnished with crushed peanuts, scallions, and sometimes pickled vegetables. This dish is a staple in Burmese cuisine, reflecting the region’s diverse culinary influences from China and Thailand.
Ingredients (Serves 4):
- For the Curry:
- 1 lb (450g) chicken (or pork), chopped into bite-sized pieces
- 2 large onions, finely chopped
- 6 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and finely chopped
- 8 medium tomatoes, chopped
- 1 tablespoon tomato paste
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons chili powder (optional, for heat)
- 6 tablespoons vegetable oil
- For the Noodles:
- 10 oz (300g) dried Shan noodles (or rice vermicelli)
- For Garnishing:
- 8 tablespoons peanuts, crushed
- 2 scallions, finely chopped
- Optional traditional garnishes:
- Pickled mustard greens, chopped
- Crispy fried garlic
- Fermented tofu sauce (for authenticity)
- Salted soybeans
- Dried roasted chili in oil
- Sweet/sour sauce (chili sauce, sugar, garlic, vinegar)
- Blanched bean sprouts
- Fried tofu, cut into bite-sized pieces
Equipment Needed:
- Large pot or wok
- Large bowl for soaking noodles
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Strainer or colander
Step-by-Step Instructions:
- Prepare the Noodles: Start by soaking the dried Shan noodles (or rice vermicelli) in a large bowl of cold water. Let them soak for about 15-20 minutes while you prepare the other ingredients. This step helps soften the noodles and prepares them for cooking, ensuring they don’t overcook and become mushy.
- Cook the Noodles: Bring a large pot of water to a boil. Once boiling, turn off the heat and add the soaked noodles. Let them sit in the hot water for 3-5 minutes, or until they are soft but still slightly chewy (al dente). Drain the noodles in a colander and rinse briefly under cold water to stop the cooking process. Set aside. This ensures the noodles retain their texture and don’t stick together.
- Make the Curry: In a large wok or pot, heat 6 tablespoons of vegetable oil over medium heat. Add the finely chopped onions, minced garlic, and chopped ginger. Stir-fry for 6-8 minutes, or until the onions are soft and translucent, and the mixture is fragrant. This aromatic base is crucial for the curry’s depth of flavor.
- Add Spices: If using chili powder, add it to the onion mixture and stir-fry for about 1 minute to release its flavors. This step is optional but adds a nice kick to the dish, aligning with the spicy preferences of some Shan regions.
- Cook the Chicken: Add the chopped chicken (or pork) to the pot and cook for 5-7 minutes, stirring occasionally, until the meat starts to brown and is cooked through. Ensure the chicken is evenly distributed to absorb the flavors of the aromatics and spices.
- Add Tomatoes and Seasonings: Stir in the chopped tomatoes and tomato paste, mixing well to combine. Add 3 tablespoons of soy sauce and 2 tablespoons of sugar. Cook over medium heat for about 15 minutes, stirring occasionally, until the tomatoes break down completely and the mixture thickens into a rich, curry-like consistency. The sugar balances the acidity of the tomatoes, creating a harmonious flavor profile.
- Assemble the Dish: Divide the cooked noodles evenly among 4 serving bowls. Ladle a generous portion of the hot curry over the noodles, ensuring they are well coated and the curry seeps into the noodles for maximum flavor.
- Garnish and Serve: Top each bowl with crushed peanuts and chopped scallions for a traditional touch. If you’d like to add more authentic Burmese flavors, you can include optional garnishes like pickled mustard greens, crispy fried garlic, or fermented tofu sauce. Serve immediately while hot, with additional soy sauce or fish sauce on the side for extra flavor.
Tips for Success:
- Choosing Noodles: Shan noodles are traditional, but rice vermicelli or banh pho (Vietnamese rice noodles) can be used as substitutes if Shan noodles are unavailable. Ensure they are thin and chewy for authenticity.
- Adjusting Spice: If you prefer a milder dish, omit the chili powder or reduce the amount to taste. For a spicier version, increase the chili powder or add fresh chilies during cooking.
- Make It Vegetarian: Replace the chicken with fried tofu or mushrooms for a plant-based version. Use vegetable stock if you want to make a soupier version, though this deviates from the traditional dry style.
- Storage: Leftover curry can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to restore consistency. Cook noodles fresh for the best texture.
- Customization: Feel free to add your favorite garnishes or adjust the sweetness and saltiness with extra sugar or soy sauce to suit your taste. This aligns with the communal, interactive nature of Burmese dining.
Cultural Significance and Serving Suggestions
Shan Khao Swe originates from Myanmar’s Shan State, a region known for its diverse ethnic groups and rich culinary traditions. The dish is a staple street food and comfort meal, often enjoyed by locals and visitors alike, as noted in sources like grantourismotravels.com. Its popularity extends beyond Myanmar, with variations found in neighboring regions like Yunnan in China and Chiang Mai in Thailand, as mentioned in 196flavors.com. The use of rice noodles, tomatoes, and peanuts reflects the blending of Southeast Asian flavors, while the customizable garnishes highlight the communal and interactive nature of Burmese dining.
It is often served as a standalone meal, accompanied by a side of Burmese pickled vegetables or a simple cucumber salad for freshness. Pair with a chilled glass of karkade (hibiscus tea) or a Burmese lime soda to complement the creamy broth. For a festive touch, set out extra garnishes in small bowls, letting guests customize their bowls with more peanuts, herbs, or chili oil. This dish is perfect for gatherings, reflecting the communal spirit of Shan dining, as described in historical accounts like “Twilight Over Burma” by Inge Sargent, mentioning Bawgyo market in the mid-1950s with Shan rice noodles with chicken and coconut curry sauce.
