Burmese Shan Noodles

 

Shan Noodles

Rice Noodle Dish from the Shan States of Burma.

I've never made or had this before and was pleasantly surprised at how light this noodle dish was compared to Ohno Khaukswe. No coconut milk anywhere, but delicious nevertheless.

Components are:
Rice Noodles
Chicken Curry
Chicken Broth and
Garnishes 

Rice Noodles

These were packaged, thin rice noodles that were cooked in boiling water for 3 minutes, drained, soaked in cold water and drained again.

Chicken Curry

A simple keema curry made from a pound of ground/minced chicken, browned with 2 Tbsp. vegetable oil, minced onions, garlic, ginger, a tsp. Kashmiri mirch/paprika, 2 tsp. curry powder, 2 minced tomatoes and garnished with green onions and/or cilantro.

Chicken Broth

The chicken broth was made from 2 bone-in, skin-on chicken thighs that were boiled for 40 minutes with a cup each of chicken broth and water, 1 minced onion, 6 minced pods of garlic and 4-6 slices of ginger. The chicken thighs were removed from the broth and the broth was strained in a colander. The solids were added to the keema curry so that nothing was wasted. The chicken skins were removed prior to blanching, spread out on a cutting board and patted dry with paper towels. The skins were then spread out on a heated frying pan without oil, crisped until golden brown and included with the garnishes. The meat on the chicken thighs were reserved for later use to make a Burmese chicken salad.

Garnishes

Garnishes, clockwise from top are:

Lime wedges

Deep fried scallions

Chopped cilantro

Minced crispy chicken skin

Minced green onions

Deep fried minced garlic

and chili flakes in the center 

In the Bowl

To serve, place rice noodles in a soup bowl and top with chicken keema curry, with a ladle or two of chicken broth and surrounded with garnishes of choice. Liberal amounts of lime juice and chili flakes are recommended for a tangy and spicy flavour.