Shan Noodles (Shan Khauk Swe)

Shan is one of the states in Burma. Their regional food has a lot of noodle dishes that are well known throughout the country. Shan noodles can be eaten with broth or without. This version is without, allowing you to taste all the flavours of the gravy and appreciate it a lot more. However, the broth version, although the gravy flavours are not as intense, it's perfect when the weather is colder.

So here's the receipe. 

Shan Khauk Swè (Shan Noodles)

Serves: 4
Preparation Time: 40 minutes
Cooking Time: 30 minutes

Ingredients:
For Gravy
2 pounds Tomatoes – slit a cross-shape just through the skin with a sharp knife, at the bottom of each tomato and diced
1 teaspoon Salt
1 pound Boneless Skinless Chicken Breast (can also use minced chicken or vegetables if you are vegetarian)
3 tablespoon Soy Sauce (adjust to taste)
3 tablespoon Oil
8 cloves of Garlic – crushed or finely chopped (about 2 tablespoons)
1/8 teaspoon Turmeric Powder
4 teaspoons Red Chili Powder (adjust to taste)
2 tablespoons Tomato Paste
2 teaspoon Fish Sauce (adjust to taste)

Black Bean sauce

(you may also use/add fermented soy beans along with the black bean sauce)

Other Ingredients:
  Rice noodles (the skinny flat ones)
Fried Garlic flakes (adjust to taste)

Spring Onions (adjust to taste)

Directions:

1. In a pot big enough to fit all the tomatoes; fill it with 1 cup of water and add salt. Stir and add the tomatoes, cover the pot and bring it to a boil. Once water comes to a boil, cook for about a minute or two, just to loosen up the skin but not to cook the tomatoes.  Remove from heat, pour out the water and leave the tomatoes to cool uncovered.
2. Meanwhile, chop the chicken into as small as you can or about less than 1/4 inch pieces. It will look almost like minced chicken. Add 2 tbsp of soy sauce mix well and keep aside. (I find that partially frozen chicken is easier to work with when chopping it.)
3. When the tomatoes are cool, remove the skin and discard. Cut the tomatoes in half and remove as much seeds as possible without removing any pulp. Discard the seeds, chop the tomatoes finely and keep aside.
4. Heat a pot with oil over medium heat. Once hot, add garlic, turmeric powder, chili powder, black bean sauce (and if you want fermentated soy bean) and cook for few seconds till fragrant. Be careful not to burn the garlic.
5. Add chicken, increase heat to high and cook stirring frequently until all chicken pieces turns opaque and it starts to release water. Stir for few more seconds and add chopped tomatoes, tomato paste, fish sauce and the remaining 1 tbsp of soy sauce.
6. Stirring occasionally, cover and cook over medium heat for about 10 to 15 minutes until all tomatoes are crushed and the oil starts to separate from gravy. You should not need any water but if it is too dry, add some water. Turn off the heat and is ready to be served.

How to serve:
Have all ingredients ready before serving. You will have to work with one serving batch at a time.

1. Bring a pot of water to a boil. And cook the noodles.
2. Place the cooked noodles into bowl/plate. Ladle couple scoops of chicken gravy on top. Top it up with fried garlic flakes, crushed chili and spring onions and serve immediately.
3. Mix everything before eating. 

Note: 

• Make gravy spicy enough so that you don’t need to add more chili at the time of serving. If not, serve with toasted crushed red pepper.
• The one that was made at home is with minced chicken.