Shan Noodle Snack (Shan Khauk Swe)

Ingredients

• 8 oz Rice Noodles
• 1 cup Chicken Breast
• 1 cup Tomatoes
• 2 cloves Garlic
• 2 tablespoons Soy Sauce
• 1 tablespoon Peanut Oil
• 1 teaspoon Chili Oil
• 2 tablespoons Cilantro
• 1/4 cup Pickled Mustard Greens
• 1/4 teaspoon Salt

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (212°F/100°C). Add the 8 oz of Rice Noodles and cook for 3-5 minutes, or until they are tender but still have a slight chew. Drain the cooked noodles thoroughly in a colander and set them aside.
2. 2Place a 10-inch skillet over medium-high heat (325-375°F / 160-190°C). Add the 1 tablespoon of Peanut Oil. Once the oil is shimmering, add the 2 cloves of minced Garlic and cook for 30-60 seconds, stirring constantly, until you can smell its fragrance and it just begins to turn golden, being careful not to let it burn.
3. 3Add the 1 cup of diced Tomatoes to the skillet. Cook, stirring occasionally, for 5-7 minutes over medium-high heat (325-375°F / 160-190°C), until the tomatoes have softened and started to break down into a sauce.
4. 4Stir in the 2 tablespoons of Soy Sauce, the 1 teaspoon of Chili Oil, and the 1/4 teaspoon of Salt into the tomato mixture. Continue to cook over medium-high heat (325-375°F / 160-190°C) for 1 minute, stirring constantly, to combine the flavors.
5. 5Add the 1 cup of shredded Chicken Breast to the skillet with the sauce. Continue to cook and stir over medium-high heat (325-375°F / 160-190°C) for 3-5 minutes, until the chicken is heated through and reaches an internal temperature of 165°F (74°C).
6. 6Add the cooked 8 oz of Rice Noodles to the skillet with the chicken and tomato mixture. Toss everything together gently over medium-high heat (325-375°F / 160-190°C) for 1-2 minutes, until the noodles are well coated and heated through.
7. 7Remove the skillet from the heat. Serve the Shan Noodle Snack immediately, garnished with the 2 tablespoons of chopped Cilantro and the 1/4 cup of Pickled Mustard Greens.

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