Shan-Style Chicken Noodles with Tamarind

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken strips tossed with chewy noodles in a tangy-sweet tamarind sauce, enhanced with garlic, chili, and fresh bean sprouts for a vibrant Burmese-inspired meal. This burmese-inspired asian ready in about 40 minutes pairs egg noodles, thinly sliced chicken breast, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Burmese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 8 ounces egg noodles according to package directions until al dente, drain, and rinse under cold water to stop cooking. Set aside.
  2. Step 2: Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add 4 ounces sliced chicken and cook 4-5 minutes until no longer pink; remove and set aside.
  3. Step 3: Add 2 minced garlic cloves and 1/2 teaspoon chili flakes to the skillet, cook 1 minute until fragrant. Stir in 3 tablespoons tamarind paste, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, and 1/4 cup water; simmer 2 minutes until sauce thickens.
  4. Step 4: Return chicken and noodles to skillet, toss to coat evenly. Add 1/4 cup bean sprouts and 2 sliced green onions, cook 1 minute until heated through.

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Frequently asked questions

How long does Shan-Style Chicken Noodles with Tamarind take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shan-Style Chicken Noodles with Tamarind?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep egg noodles from drying out.

Can I substitute ingredients in Shan-Style Chicken Noodles with Tamarind?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shan-Style Chicken Noodles with Tamarind for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shan-Style Chicken Noodles with Tamarind?

Burmese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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