This Shan Noodle recipe from the new Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia (c/o) cookbook co-authored by our good friend Kate Leahy is one of our favorite recipes in the book. This is a must try–and a recipe that is likely to become an easy weeknight staple. Kate has co-authored multiple cookbooks like The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux, A16: Food + Wine, SPQR: Modern Italian Food and Wine, and Cookie Love. All of her recipes are so well-tested and easy to follow that they turn out perfectly every time we make them.
The authentic Burmese dishes in the book are beloved by many in San Francisco and you can now make them at home! Kate described Shan Noodles as sort of a Burmese version of Bolognese, so we had to try them. She recommends using a large rice noodle, so we opted for Pad Thai noodles since they are readily available. Kate also suggested using ground chicken thigh if you don’t want to deal with chopping the thighs.
Pro tip: when you’re purchasing cayenne pepper to make Shan Noodles, make note of what level of spiciness you are purchasing. We tested these a few times, and we had 70,000 heat unit cayenne on hand, which was way too hot. We would suggest a milder cayenne so you can taste the flavors in the dish (or if your cayenne is exceptionally spicy, use half). Also make sure to use regular paprika, don’t get hot or smoked.
Don’t miss going to Burma Love and Burma Superstar when you’re in the San Francisco Bay area. Find out what we recommend here.
Burma Superstar Shan Noodles
- 1 1/2 lbs boneless, skinless chicken thighs, cut into 1/4 to 1/2 inch pieces
- 2 tablespoons paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon turmeric
- 1 teaspoon five-spice powder
- 1 1/2 teaspoon salt
- 1/2 teaspoon dried chile flakes
- 1/4 cup canola oil
- 2 cups minced yellow onion
- 1/4 cup minced garlic
- 1 tablespoon soy sauce
- 10 to 12 ounces extra-large or large round rice noodles
- 1/4 cup peanuts
- 4 green onions, white and green parts, thinly sliced
- 1/2 cup pickled mustard greens
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