Shan Noodle Salad Recipe (Shan khauk swè thoke)

Rice noodles: Thin noodles made from rice, often used in Asian cuisine.

Shredded chicken: Cooked chicken breast that has been pulled apart into thin strips.

Bean sprouts: Crisp, young shoots of mung beans, adding a crunchy texture.

Cabbage: Thinly sliced to add a fresh, crisp element to the salad.

Carrot: Julienned for a sweet and crunchy addition.

Cucumber: Julienned to add a refreshing, cool crunch.

Cherry tomatoes: Halved to provide a burst of juicy sweetness.

Sesame oil: Adds a rich, nutty flavor to the dressing.

Soy sauce: A salty, umami-rich sauce that forms the base of the dressing.

Lime juice: Adds a tangy, citrusy brightness to the dressing.

Sugar: Balances the flavors of the dressing with a touch of sweetness.

Chili flakes: Adds a spicy kick to the dressing.

Garlic: Minced to add a pungent, savory depth to the dressing.

Peanuts: Crushed to add a crunchy, nutty topping.

Cilantro: Chopped fresh to add a burst of herbal freshness.

When preparing the rice noodles, make sure to rinse them under cold water after cooking. This helps to stop the cooking process and prevents them from becoming too soft or mushy. Additionally, it ensures that the noodles maintain a firm texture, which is essential for a well-balanced salad.

• rice noodles - Substitute with glass noodles: Glass noodles have a similar texture and can absorb flavors well, making them a good alternative.

• cooked and shredded chicken breast - Substitute with tofu: Tofu is a great plant-based protein that can be shredded or cubed, offering a similar texture to chicken.

• bean sprouts - Substitute with snow peas: Snow peas provide a similar crunch and fresh flavor, making them a good alternative.

• thinly sliced cabbage - Substitute with lettuce: Lettuce can provide a similar crunch and mild flavor, though it may be less sturdy.

• julienned carrot - Substitute with bell peppers: Bell peppers offer a similar crunch and a sweet flavor that complements the dish.

• julienned cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good substitute.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them an easy substitute.

• sesame oil - Substitute with olive oil: Olive oil can provide a similar richness, though it lacks the distinct sesame flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the dish.

• sugar - Substitute with honey: Honey can add a similar sweetness, though it will also add a slight floral note.

• chili flakes - Substitute with sriracha: Sriracha can provide a similar heat and a bit of extra flavor complexity.

• minced garlic - Substitute with garlic powder: Garlic powder can offer a similar flavor, though it lacks the fresh pungency of minced garlic.

• crushed peanuts - Substitute with crushed cashews: Cashews provide a similar crunch and a slightly different but complementary flavor.

• chopped fresh cilantro - Substitute with fresh parsley: Fresh parsley offers a similar freshness and color, though it has a different flavor profile.

• Allow the noodle salad to cool completely before storing. This prevents condensation and keeps the vegetables crisp.
• Transfer the salad to an airtight container. Ensure the container is large enough to avoid squishing the ingredients.
• Store the dressing separately in a small container if you plan to keep the salad for more than a day. This prevents the noodles and vegetables from becoming soggy.
• Place the containers in the refrigerator. The salad can be kept fresh for up to 3 days.
• For freezing, portion the salad into individual servings. This makes it easier to thaw only what you need.
• Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze the salad for up to 1 month. Note that the texture of some vegetables may change slightly after freezing.
• To thaw, transfer the desired portion to the refrigerator and let it defrost overnight. Alternatively, you can use the defrost setting on your microwave.
• Once thawed, add the dressing and toss to combine. Freshen up the salad with a squeeze of lime juice and a sprinkle of chopped cilantro before serving.

• Gently warm the rice noodles in a microwave-safe dish. Cover with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• For a stovetop method, place the noodle mixture in a non-stick skillet over medium-low heat. Add a splash of water or broth to prevent sticking and gently toss until warmed through, about 3-5 minutes.

• If you prefer a more refreshing option, consider serving the Shan Noodle Salad cold. Simply allow it to come to room temperature for about 15-20 minutes before serving.

• To maintain the crunch of the vegetables, you can reheat only the noodles and chicken separately, then mix them back with the fresh bean sprouts, cabbage, carrot, cucumber, and cherry tomatoes before serving.

• Refresh the dressing by whisking together a small amount of sesame oil, soy sauce, lime juice, sugar, chili flakes, and minced garlic. Drizzle over the reheated salad to enhance the flavors.

• Garnish with freshly chopped cilantro and crushed peanuts just before serving to retain their vibrant flavor and texture.

• Large pot: Used to cook the rice noodles according to the package instructions.

• Colander: Used to drain the cooked noodles after boiling.

• Large mixing bowl: Used to combine the cooked noodles, shredded chicken, bean sprouts, cabbage, carrot, cucumber, and cherry tomatoes.

• Small bowl: Used to whisk together the sesame oil, soy sauce, lime juice, sugar, chili flakes, and minced garlic to make the dressing.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Knife: Used to thinly slice the cabbage, julienne the carrot and cucumber, and halve the cherry tomatoes.

• Cutting board: Used as a surface for slicing and julienning the vegetables.

• Garlic press: Used to mince the garlic clove.

• Measuring spoons: Used to measure out the sesame oil, soy sauce, lime juice, sugar, and chili flakes.

• Tongs: Used to toss the noodle mixture with the dressing.

• Serving platter: Used to present the finished Shan noodle salad.

• Mortar and pestle: Used to crush the peanuts.

• Kitchen shears: Used to chop the fresh cilantro.

Prep ingredients in advance: Soak the rice noodles and shred the chicken breast the night before.

Use pre-shredded veggies: Buy pre-shredded cabbage, carrot, and cucumber to save chopping time.

Make the dressing ahead: Mix the sesame oil, soy sauce, lime juice, sugar, chili flakes, and minced garlic in advance and store in the fridge.

Batch cook chicken: Cook extra chicken breast and store it for future recipes.

Use a food processor: Quickly julienne the carrot and cucumber using a food processor.