Burmese Shan Noodles with Pork and Pickled Mustard Greens

A savory and tangy noodle dish full of rich South-East Asian flavors.

This comforting bowl of Burmese Shan noodles features tender pork, vibrant pickled mustard greens, and a flavorful broth that will tantalize your taste buds.

2 h 10 min
4
Intermediate

Ingredients

For the Marinade

Pork shoulder

500g, thinly sliced

Soy sauce

2 tablespoons

Oyster sauce

1 tablespoon

Garlic

2 cloves, minced

Ginger

1 teaspoon, grated

For the Noodles

Shan-style rice noodles

500g

Water

for boiling

For the Broth

Chicken stock

1 liter

Fish sauce

2 tablespoons

Soy sauce

1 tablespoon

Sugar

1 teaspoon

Pickled mustard greens

1 tablespoon, chopped

For the Garnish

Spring onions

2, finely sliced

Red chili

1, thinly sliced

Cilantro leaves

1/2 cup fresh

Preparation

Marinating the Pork

Mix Marinade

In a bowl, mix soy sauce, oyster sauce, garlic, and ginger.

Coat Pork

Add the pork slices, ensuring each piece is well coated.

Refrigerate

Cover and refrigerate for at least 1 hour, or overnight for best results.

For deeper flavors, marinate the pork overnight.

Preparing the Noodles

Boil Noodles

Boil water in a large pot and add Shan-style rice noodles.

Cook Noodles

Cook until al dente, following package instructions.

Do not overcook the noodles; they should have a slight bite.

Drain & Rinse

Drain and set aside, rinsing under cold water if necessary to prevent sticking.

Add a few drops of oil to the noodles after draining to ensure they don’t stick together.

Cooking Process

Cooking the Pork

Heat oil in a pan over medium-high heat, add marinated pork, and stir-fry until browned and cooked through.

Preparing the Broth

In a pot, combine chicken stock, fish sauce, soy sauce, sugar, and pickled mustard greens. Bring to a boil and simmer for 15 minutes.

Combining Ingredients

Divide cooked noodles among bowls, top with pork, then pour the broth over.

Plating & Serving