For 4 people
Ingredients Shan noodles
500 g chicken wings
3 garlic cloves, crushed
1 piece of ginger, crushed
10 peppercorns, coarsely ground ( Kampot Noir )
1⁄2 teaspoon salt
2 liters of water
500 g minced meat (chicken or beef, depending on your taste)
2 – 3 garlic cloves, grated
2 – 3 ginger, grated
1⁄2 teaspoon black pepper, finely ground (Kampot Noir)
1⁄2 teaspoon salt
3 medium onions, finely chopped
1 kg tomatoes, cooked, skinned
3 – 4 teaspoons of sunflower oil or peanut oil
1 teaspoon fermented soybeans
1 teaspoon light soy sauce
2 pieces of star anise
1⁄2 tsp Chinese cardamom (or Chinese 5-spice)
1⁄2 teaspoon paprika powder
500 g rice noodles
1 bunch of coriander
1 bunch of spring onions
5-6 limes
100 g peanuts, ground
100 g black sesame seeds
soy sauce
Production of Shan Noodles
For the chicken stock, cook all the ingredients together for 45 minutes (or longer) until the liquid has reduced by about half. Remove the chicken wings - the meat may have already fallen off and can remain in the stock. Set aside.
For the tomato meat sauce, heat the oil, fry the ginger and garlic first, then add the onions, paprika and Chinese cardamom. When the onions turn brown, add the meat. Mix, then add the fermented soybeans. Cook over medium heat until the meat is boiling. While the meat is boiling, add the star anise and pepper. Then add the tomatoes, peeled and crushed. Salt and soy sauce are added to the sauce at the end. Cook for 60 minutes at a low temperature. If it becomes too dry, just add a little water.
Cook the rice noodles according to the instructions. Chop the coriander. Cut the limes into pieces. Chop the spring onions, put everything in a separate bowl, as well as the peanuts and sesame seeds. Put the chicken stock and meat sauce in separate bowls.
How is it eaten?
You take a bowl and first put the noodles in, then a few spoonfuls of the chicken stock and then the meat sauce on top. Then add the other ingredients in small amounts according to your taste. Mix everything together. Very important! You can add a little black pepper to the Shan noodles.
