Entree: Myanmar – Mon Cuisine – ရှမ်းခေါက်ဆွဲ ➤ Shan khauk swe (Rice noodle bowl with a savory tomato-meat sauce, pickled greens, and aromatic oils)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 12 oz (340 g) fresh wide rice noodles (or dried rice sticks, rehydrated)
- 1 lb (454 g) ground pork
- 3 medium tomatoes, chopped, about 12 oz (340 g)
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) peanut oil or neutral oil
- 4 cloves garlic, minced (12 g)
- 2 shallots, thinly sliced (about 2 oz / 60 g)
- 1 tbsp (15 ml) fish sauce
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 g) granulated sugar
- 1 cup (240 ml) chicken or pork stock
- 1 tsp (2 g) turmeric powder
- 1/2 tsp (2 g) ground white pepper
- 1 cup (200 g) pickled mustard greens, chopped (achar-style)
- 1/2 cup (60 g) roasted peanuts, coarsely chopped
- 1/2 cup (15 g) cilantro leaves, roughly chopped
- 2 limes, cut into wedges (for serving)
- 1 cup (100 g) bean sprouts, optional
- 1/4 cup (60 ml) fried shallot oil: reserved from frying shallots (see instructions)
- Salt to taste

Instructions

1. Prepare noodles per package if using dried: soak or boil until just tender, drain, toss with a little oil to prevent sticking. If using fresh, gently separate and set aside.
2. In a small skillet, heat 1 tbsp (15 ml) peanut oil over medium heat. Fry the thinly sliced shallots until deep golden and crisp, about 6–8 minutes; remove with a slotted spoon and drain on paper towels. Reserve 1/4 cup (60 ml) of the flavored oil; set fried shallots aside for topping.
3. In a large skillet or wok, heat 3 tbsp (45 ml) vegetable oil over medium-high heat. Add minced garlic and cook 30 seconds until fragrant. Add ground pork and brown, breaking up lumps, about 5 minutes.
4. Add chopped tomatoes to the pork and cook until tomatoes begin to break down, 6–8 minutes. Stir in turmeric, white pepper, fish sauce, soy sauce, and sugar. Cook 2 minutes to blend flavors.
5. Pour in 1 cup (240 ml) stock, reduce heat to medium-low, and simmer until sauce thickens slightly, about 8–10 minutes. Taste and adjust salt or fish sauce as needed.
6. To assemble, divide noodles among 4 bowls. Spoon the pork-tomato sauce over the noodles.
7. Top each bowl with 1/4 cup (50 g) chopped pickled mustard greens, a handful of bean sprouts if using, 2 tbsp (15 g) chopped roasted peanuts, and a spoonful of fried shallots. Drizzle 1 tbsp (15 ml) reserved shallot oil over each serving and garnish with cilantro.
8. Serve immediately with lime wedges on the side to squeeze over the noodles for brightness.