Shan Noodles (Khao Swè)

Ingredients

• 400g flat rice noodles (dried, or fresh if available)
• 300g minced chicken thigh (or minced pork)
• 2 tbsp vegetable oil, plus 2 tbsp extra for the garlic oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced and divided in half
• 2 ripe tomatoes, chopped
• 1 tsp ground turmeric
• 1 tbsp fish sauce
• 1 tsp sugar
• Salt, to taste
• 1.5 liters chicken stock
• 100g pickled mustard greens, chopped
• 50g roasted peanuts, crushed
• 2 tbsp chili oil
• 2 spring onions, thinly sliced
• A small handful fresh coriander leaves

Before you cook

• If using dried rice noodles, soak them in warm water until pliable, then drain
• Finely chop the onion
• Mince the garlic and split it into two equal portions
• Chop the tomatoes
• Chop the pickled mustard greens
• Crush the roasted peanuts with the flat of a knife or a mortar and pestle
• Thinly slice the spring onions
• Pick the coriander leaves from their stems

Steps

1. Heat 2 tbsp oil in a large pot over medium heat
2. Add half the minced garlic and the chopped onion, and fry until soft and fragrant, about 3 minutes
3. Add the minced chicken and break it up with a wooden spoon
4. Cook, stirring, until the chicken is no longer pink, about 5 minutes
5. Stir in the turmeric
6. Add the chopped tomatoes and cook, mashing them down, until they collapse into a thick sauce, about 8 minutes
7. Stir in the fish sauce and sugar, then season with a little salt
8. Pour in the chicken stock
9. Bring the pot to a boil, then reduce the heat and simmer for 20 minutes
10. In a separate pot, bring water to a rolling boil
11. Add the rice noodles to the boiling water and cook according to the package time until just tender
12. Drain the noodles and divide them among four serving bowls
13. In a small pan, heat the remaining 2 tbsp oil over low heat and fry the remaining garlic until golden, then remove from the heat
14. Ladle the hot chicken and broth mixture over the noodles in each bowl
15. Top each bowl with chopped pickled mustard greens
16. Sprinkle the crushed peanuts over the top
17. Drizzle with the golden garlic oil and chili oil
18. Scatter over the sliced spring onion and coriander leaves
19. Serve immediately while hot