Shan Noodles - A Taste of Myanmar

A DIY rice noodle dish with lots of bold flavors and textures.

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Shan Noodles are one of Myanmar’s most beloved dishes, a comforting bowl of chewy rice noodles bathed in a rich, flavorful tomato-based sauce.

Originating from the Shan State in eastern Myanmar, this dish reflects the region’s diverse cultural influences, blending Burmese, Chinese, and Thai flavors into something uniquely its own. Traditionally, it's a breakfast or lunch staple, often served with pickled mustard greens and a side of broth.

The dish is a perfect balance of savory, slightly sweet, and spicy, making it an instant favorite for those who try it.

The origins of Shan Noodles trace back to the Shan people, an ethnic group with close cultural ties to Thailand and southern China. The dish has long been a staple of roadside stalls and tea shops across Myanmar, enjoyed by locals and visitors alike.

Unlike heavier coconut-based Burmese noodle dishes, Shan Noodles have a lighter, tangy tomato and soy sauce base, often made with minced chicken or pork. They come in two main variations: dry (with a thick sauce coating the noodles) or soup-based, where the same flavorful broth is poured over.

A few key ingredients make Shan Noodles special. One of the most distinctive is fermented soybean paste (known as "pe pyoke"), which adds depth and umami.

If you can’t find it at your local Asian market, a mix of miso paste and a splash of soy sauce can work as a substitute. Another unusual ingredient is pickled mustard greens, which provide a sour crunch that balances the dish’s richness.

These can sometimes be found in jars at Asian grocery stores, particularly in Thai or Chinese sections. Finally, chili oil with crispy garlic is an essential topping, bringing both heat and texture to the dish. You can make your own at home or find it bottled at most Asian supermarkets.

For those eager to try Shan Noodles at home, sourcing ingredients can be an adventure, but the results are well worth it. Many of the essentials can be found in well-stocked Asian grocery stores or online.

If you love a dish that’s bold yet balanced, with a mix of chewy, spicy, and tangy flavors, Shan Noodles are a must-try—and once you make them, you might find yourself craving them again and again.

Noodle Choice

For Shan Noodles, the best choice is thin, round rice noodles for their chewy yet soft texture. If unavailable, rice vermicelli (softer, more delicate) or medium pad Thai-style noodles (chewier, more substantial) work well. Fresh rice noodles can be used for a silkier texture but may break easily. For a non-rice alternative, Japanese somen noodles are a decent backup. Look for these at Asian grocery stores, especially in the Thai, Vietnamese, or Burmese sections.

Shan Noodles Recipe

Prep time 40 minutes | Cook time 25 minutes | Serves 2-3

Ingredients

For the sauce:

• 2 tbsp oil (neutral or peanut)

• 3 cloves garlic, minced

• 1 small onion, finely chopped

• 300g sliced chicken or pork

• 2 tbsp fermented soybean paste (or 1 tbsp miso + 1 tsp soy sauce)

• 2 medium tomatoes, finely chopped

• 1 tbsp light soy sauce

• 1/2 tbsp dark soy sauce

• 1 tbsp fish sauce

• 1 tsp sugar

• ½ tsp chili powder (adjust to taste)

• ½ cup chicken broth or water

For the noodles:

• 300g thin rice noodles (Shan-style or vermicelli)

• Hot water for soaking or boiling

For the chili garlic oil:

• 1-2 cups oil (neutral, like vegetable or peanut) - depends how concentrated you want it

• 12 cloves garlic, finely sliced

• 1-2 tbsp chili flakes (adjust to taste)

• ½ tsp salt

• Roasted Sesame Seeds

Toppings & Garnishes:

• 1 tbsp chili oil with crispy garlic

• ¼ cup pickled mustard greens (optional, chopped)

• 2 tbsp crushed peanuts

• 1 green onion, sliced

• Fresh cilantro, chopped

• 1 tbsp dark black soy sauce

• pickled carrots & chilis

• Lime wedges

Instructions

1. Make the chili garlic oil: Heat 3 tbsp oil in a small pan over low heat. Add minced garlic and stir until golden and crispy. Remove from heat, stir in chili flakes, sesame seeds and salt, then let it cool. Set aside.

2. Make the sauce: Heat 2 tbsp oil in a pan over medium heat. Add garlic and onion, sauté until fragrant.

3. Add meat, breaking it apart as it cooks. Stir in fermented soybean paste, tomatoes, soy sauces, fish sauce, sugar, and chili powder.

4. Pour in broth or water, simmer for 10 minutes until thickened. Adjust seasoning if needed.

5. Prepare noodles: Cook or soak rice noodles according to package instructions. Drain and set aside.

6. Assemble: Divide noodles into bowls, ladle sauce over them. Toss well.

7. Garnish & Serve: Top with chili garlic oil, pickled mustard greens, pickled carrots, chilis, peanuts, green onion, and cilantro. Serve with lime wedges.

Enjoy your bold, savory Shan Noodles!

Are you interested in more flavors from South East Asia? Check out the recipes below

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

Asia

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South Korean Galbijjim - A rich soy braised beef short rib

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Vietnamese Bahn Cuon - A light pork stuffed rice paper dish typically eaten for breakfast.