Shan Noodle Salad is a beloved dish from Myanmar’s Shan State, known for its bold yet simple flavors and comforting textures. Traditionally enjoyed as a breakfast or light meal, this noodle salad combines tender rice noodles, savory minced chicken, fragrant garlic, warm spices, and a rich tomato-based sauce—all topped with fresh herbs and crushed peanuts. Our lightened-up version keeps the authentic taste while making it healthier and easier to prepare at home, perfect for anyone looking to explore Southeast Asian flavors in a nourishing way.

Burmese Shan Noodle

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Servings: 2 servings

Course: Breakfast, Main Course

Cuisine: Burmese

Ingredients Equipment Instructions Video Nutrition

Ingredients

  

• 2 servings rice noodles
• 1 cup lean minced chicken
• 2 ripe tomatoes (chopped or grated)
• 2 garlic cloves (minced)
• 2 tbsp sesame oil
• A pinch of turmeric, black cardamom & star anise powder
• 1 tbsp fermented soy bean paste
• Salt to taste
• Lime or pickled mustard greens (optional)
• Baby qing bai, coriander & spring onions (garnish)
• Crushed roasted peanuts (topping)

Equipment

• 1 medium pan
• 1 Medium pot
• 1 Knife and chopping board
• Medium bowls (for serving)
• Chopsticks (for serving)

Instructions

 

1. Prepare the Veggies

   Start by preparing the vegetables. Grate the ripe tomatoes, mince the garlic, and chop the coriander and spring onions. Wash and boil the baby qing bai (or bok choy) until tender, then set it aside.
2. Cook the Noodles

   Next, cook the rice noodles in boiling water until they’re soft. Drain them and rinse under cold water to prevent sticking. Set aside while you prepare the sauce.
3. Build the Sauce

   In a pan, heat sesame oil and sauté the minced garlic with a pinch of turmeric, black cardamom, and star anise powder. Stir in the fermented soy bean paste and let it cook until fragrant and aromatic.
4. Cook the Chicken & Tomatoes

   Add the lean minced chicken to the pan and cook until fully browned and tender. Then stir in the grated tomatoes along with a pinch of salt to taste. Simmer everything until it forms a savory, thick sauce. If it starts to dry out, add a splash of water to keep it from burning.
5. Assemble the Bowl

   Toss the cooked noodles into the sauce and mix well until coated. Transfer to serving bowls and top with the boiled baby qing bai, chopped coriander, and spring onions. Sprinkle with crushed roasted peanuts for a crunchy finish.
6. Garnish & Serve

   To serve, add a squeeze of lime or a spoonful of pickled mustard greens for a little zing. Enjoy your healthy and comforting Burmese breakfast!

Watch & Cook

Health Benefits

• High in lean protein
• Lower in oil, skipping deep-fried toppings
• Full of antioxidants from tomatoes and herbs
• Rich in healthy fats from sesame oil and peanuts

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Nutrition Facts (Per Serving – Approximate) 

• Calories: ~350 kcal
• Protein: 22g
• Carbs: 35g
• Fat: 15g
• Fiber: 3g

Perfect for a light lunch or a satisfying dinner without the guilt!