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  1. Lydia (The Perfect Pantry) says:

    This is the kind of comfort food soup I love — simple, and with noodles. I’m not sure what sour mustard greens are, so perhaps substituting with another type of dark Asian green would be okay.

    1. Hi Lydia
      Sour mustard greens is pickled mustard greens, a species of mustard plant. Perhaps you could use kimchi to add the tangy spiciness to the dish.
      – Cho

  2. Hi Cho,

    The recipe for my Shan noodle sauce is very similar to yours but I put in a tablespoon of ginger and one diced onion. In addition, my mom told me to put a piece of dried amomum tsaoko fruit in the sauce. It releases this nice floral scent and flavor into the sauce. I simmer the sauce for about an hour and add liquid as I need. I remember a Shan noodle shop in Burma in Yangon that put oil infused with amomum tsaoko into their Shan noodles. Instead of a chicken broth, I use a make a thick soup from chickpea powder and water. I use about 2 tablespoons of chickpea powder to 1/3 cup of water. I just let it thicken up on heat and pour that over the noodles.

    1. Thanks for your feedback Zaw. I’ll have to try amomum tsaoko in the sauce…sounds great.

  3. [eatingclub] vancouver || js says:

    Just a quick note to let you know how much I’ve been enjoying your blog. This noodle soup looks heavenly!

  4. norm from australia says:

    keep it up ,I think you got something going on there, I love the site. I’ve got an australian wife that eats hotter then me

    1. Thanks Norm

  5. William Leigh says:

    Fantastic, it’s breakfast time here in the UK and that is making me starving!

    I have a pack of mustard greens in the cupboard with no date on them – do they keep for ages? I think I’ve had them maybe 4 months…

    Looking forward to seeing the book.

  6. My version of Shan Noodles is a salad with garnishes and brothy soup served on the side. Its what you commonly get in Maymyo, Taungyi or Lashio, served with twice-fried tohu puffs.

    Its elaborate, but really festive and yummy! You can server pork rinds or fish wafers (nga-mont-kyaw) on the side for crunch. I’m listing all the ingredients for the dish.


    – thin rice noodles, boiled
    – chicken/pork curry (chicken/pork, ginger, garlic, onion, oil, tomatoes, anise and soy sauce)

    Garnishes for the salad:

    – crispy fried garlic in oil
    – pickled mustard greens, chopped
    – salted soybeans (in the US, we use Yeo’s salted soybeans)
    – fermented tofu sauce, cubes mashed and thinned with water
    – roasted peanuts, chopped
    – dried roasted chili in oil
    – sweet/sour sauce (chili sauce, sugar, garlic and vinegar)
    – blanched bean sprouts
    – fried tofu, cut into bite-size pieces


    – chicken/pork broth
    – garlic
    – ginger
    – black pepper

    1. Hi Mona

      Thank you so much for the salad version. I have been looking for Shan Pae Pote. I wonder if this is the same as the salted soybeans you mentioned?

      Best wishes, Cho

  7. Thanks for the clear recipe Cho. I tried it and it was delicious.!!
    Just like my favorite shan noodle shop back in Yangon πŸ˜€
    Im glad i found ur blog.

  8. I really enjoy watching your videos but I’ve only found just two in youtube… to see more πŸ˜€

  9. This looks really yummy… how could this be made vegetarian? Vegetable broth? Vege-meat? Tofu?

  10. yes karishma it can b vegetarian, just use fried tofu instead of chicken with the same procedures, of course u dnt need to marinate it like chicken

  11. Narinder pal Singh says:

    Great recipe. Will cook tomorrow. Can anyone provide me recipe for Mohn Let Saun ?

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