Shan Khauk Swe

Ingredients

• 500g minced pork or minced chicken
• 6 ripe tomatoes, chopped
• 1 onion, finely chopped
• 8 garlic cloves, 4 minced and 4 thinly sliced
• 3cm piece fresh ginger, grated
• 6 tbsp peanut oil
• 1 tsp ground turmeric
• 2 tsp mild chilli powder
• 1 tbsp fermented soybean paste or white miso
• 3 tbsp fish sauce
• 1 tsp sugar
• 400ml chicken stock
• 400g flat rice noodles
• 150g pickled mustard greens, chopped
• 60g roasted peanuts, crushed
• 4 spring onions, sliced
• 1 handful coriander, chopped
• 2 limes, cut into wedges
• 2 tbsp chilli oil

Before you cook

• Chop the tomatoes into rough 2cm chunks and keep all the juice.
• Mince four garlic cloves and slice the other four as thinly as possible.
• Chop the pickled mustard greens and squeeze out the excess brine.
• Crush the roasted peanuts to a coarse rubble with the base of a pan.

Steps

1. Warm 4 tablespoons of the peanut oil in a small pan over a medium-low heat.
2. Fry the sliced garlic for 2 to 3 minutes until pale gold, then pour the garlic and oil into a bowl and set it aside.
3. Heat the remaining 2 tablespoons of oil in a wide pan over a medium-high heat.
4. Add the onion and cook for 5 minutes until soft and translucent.
5. Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
6. Add the minced pork and break it up with a spoon, frying for 6 minutes until it loses all its pinkness.
7. Sprinkle in the turmeric and chilli powder and stir for 30 seconds.
8. Add the chopped tomatoes and the fermented soybean paste and stir well.
9. Pour in the chicken stock and add the fish sauce and sugar.
10. Simmer uncovered for 20 minutes, stirring now and then, until the tomatoes collapse into a thick glossy sauce.
11. Cook the rice noodles in boiling water according to the packet, usually 5 to 6 minutes, then drain and rinse briefly under warm water.
12. Toss the drained noodles with half of the reserved garlic oil so they do not stick together.
13. Divide the noodles between four bowls and spoon the hot pork and tomato sauce over the top.
14. Finish each bowl with pickled mustard greens, crushed peanuts, spring onion, coriander and the rest of the garlic oil.
15. Serve with lime wedges and chilli oil on the side.