Shan-Style Stir-Fried Noodles with Pork and Pickled Tea Leaves

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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.

A savory stir-fry of thin rice noodles with tender pork and the distinctive flavor of Burmese pickled tea leaves, a specialty from Myanmar’s Shan region. This Asian-inspired noodle recipe, ready in about 35 minutes, pairs ground pork, pickled tea leaves (lahpet), chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Serves 4 Asian cuisine 480 cal/serving

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Ingredients

8 ounces thin rice noodles (soaked in warm water for 20 minutes and drained)
1 pound ground pork
2 tablespoons pickled tea leaves (lahpet), chopped
3 garlic cloves, minced
2 shallots, thinly sliced
1 medium tomato, diced
2 tablespoons fish sauce
3 tablespoons vegetable oil
1/4 cup fresh green onions, chopped
1/4 cup roasted peanuts, chopped
4 lime wedges for serving
1/2 teaspoon black pepper

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Instructions

Step 1: Heat 3 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and 2 thinly sliced shallots, stir-frying for 1-2 minutes until fragrant and translucent.
Step 2: Add 1 pound ground pork and cook for 5-6 minutes, breaking it up with a spatula until browned and cooked through.
Step 3: Stir in 2 tablespoons chopped pickled tea leaves and 1 medium diced tomato, cooking for another 2 minutes until the tomato softens.
Step 4: Add the drained 8 ounces soaked thin rice noodles and 2 tablespoons fish sauce, tossing quickly to evenly coat the noodles and combine all ingredients.
Step 5: Season with 1/2 teaspoon black pepper and continue stir-frying for 3-4 minutes until the noodles are heated through and slightly charred at the edges.
Step 6: Remove from heat and fold in 1/4 cup chopped fresh green onions and 1/4 cup chopped roasted peanuts.
Step 7: Serve immediately with 4 lime wedges on the side for squeezing over the noodles.