Shan noodles

Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

A bowl of green leaf soup or light broth sat alongside would be welcome - but only if you’ve got your authentic hat on. Bung something pickled in the veg department on top.


  • 400 g fresh wheat noodles (300 g dried)
  • 3 shallots, chopped
  • 2 cm piece fresh galangal or root ginger, peeled
  • 2 cloves garlic
  • salt
  • peanut or vegetable oil
  • 250 g pork fillet, thinly sliced
  • 1 tbsp fish sauce
  • 2 tsp caster sugar
  • 2 spring onions, chopped
  • small handful of chopped fresh coriander
  • 1 tsp dried chilli flakes


Cook the noodles according to the packet, then drain, tossing them a little. Pound together the shallots, galangal and garlic with a good pinch of salt to make a paste. Fry the paste in 1 tbsp oil until softened, then toss through the pork, fish sauce and sugar. Stir-fry for 2-3 minutes or so, or until cooked and a little caramelized, then toss through the spring onions and noodles and remove from the heat. Fold through the coriander and chilli flakes. Pile into bowls and serve each bowl with 1 tbsp pork scratchings, anoint with a spoonful of pickled veg and put a bowl of green leaf soup alongside (if doing).