Shan Noodles with Chicken (Printable version)
Rice noodles with savory chicken in spiced tomato sauce, garnished with pickled mustard greens and roasted peanuts.
# What You'll 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 Prepare:
01 - Heat oil in a large pan over medium heat. Sauté onions until translucent, about 3–4 minutes.
02 - Add garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in turmeric and paprika, then add chicken pieces. Cook, stirring, until chicken begins to brown.
04 - Add diced tomatoes; cook until softened, about 5 minutes.
05 - Season with soy sauce, fish sauce, sugar, salt, and pepper.
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 - To serve, divide noodles among 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 advice:
01 -
- Every bowl balances warm spices, bright acid, and satisfying crunch
- The sauce comes together faster than you might expect for such depth of flavor
- You can customize the toppings to suit whatever crunch or heat you crave
02 -
- The sauce should be slightly thinner than you think because noodles absorb liquid quickly
- Pickled mustard greens can be found in Asian markets or substituted with pickled cabbage or even kimchi
- Lime wedges are not optional because that acid brightens the entire dish
03 -
- Cook the sauce a little longer than you think you need to let flavors really meld
- Make double batches of the sauce and freeze it for quick weeknight meals