Shan-Style Chicken Noodles with Tamarind

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 Asian recipe, ready in about 40 minutes, pairs egg noodles, 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz egg noodles
4 oz, thinly sliced chicken breast
2 tbsp vegetable oil
2 cloves, minced garlic
1/2 tsp chili flakes
3 tbsp tamarind paste
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sugar
1/4 cup water
1/4 cup bean sprouts
2, sliced green onions

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
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.
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.