Burmese Shan Noodles (Simplified Dairy/Nut-Free Version)

Ingredients

• about 225 g Rice Noodles (thin)
• 4 cups Chicken or Vegetable Broth
• about 225 g Ground Chicken or Tofu (crumbled)
• 1 cup Tomatoes, chopped
• 0.5 cup Onion, chopped
• 2 cloves Garlic, minced
• 2 tbsp Soy Sauce or Tamari
• 1 tbsp Rice Vinegar
• 1 tsp Sugar
• 1 tsp Chili Garlic Sauce (optional)
• 1 tbsp Vegetable Oil
• 2 tbsp Cilantro, chopped (for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook rice noodles according to package directions. Drain and set aside.
2. 2Heat vegetable oil in a large pot or wok. Add chopped onion and minced garlic and sauté until softened.
3. 3Add ground chicken (or crumbled tofu) and cook until browned. Drain any excess fat.
4. 4Add chopped tomatoes and chicken (or vegetable) broth. Bring to a simmer.
5. 5Stir in soy sauce (or tamari), rice vinegar, and sugar. Add chili garlic sauce (if using).
6. 6Simmer for 10-15 minutes, allowing the sauce to thicken slightly.
7. 7Divide the cooked rice noodles into bowls. Pour the tomato-based sauce over the noodles.
8. 8Garnish with chopped cilantro and serve immediately.

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