In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-Free Friendly, Dairy-Free, Protein Plus
2 Servings, 690 Calories/Serving
20 Minutes
Grab your chopsticks and twirl away. With tender chunks of tomatoes, earthy spices, and your choice of protein, this noodly dish is known as the “spaghetti Bolognese of Burma.”
Nutrition per serving
Calories 690, Total Fat 31g (40% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 890mg (39% DV), Total Carb. 76g (28% DV), Fiber 6g (21% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 26g
Contains:
Soybeans, Sesame
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Cook the rice noodles
Bring a medium [large] sauce pot of water to a boil. Add the rice noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water, then return to the pot and toss with 1 to 2 teaspoons oil to prevent sticking. While the water is heating and the noodles are cooking, prepare the vegetables and your protein.
2
Prep the vegetables
3
Prep your protein
4
Cook the stir-fry
In a wok or large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat if using, until the protein is lightly browned but not yet cooked through, 1 to 2 minutes.
Stir in the Burmese spice blend and white parts of the scallions and cook until fragrant, 1 to 2 minutes. Add the tomatoes, stir-fry blend, and ¼ cup [½ cup] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the vegetables are tender and your protein is cooked through, 1 to 2 minutes for regular shrimp; 2 to 3 minutes for jumbo shrimp; and 3 to 4 minutes for ground meat, tofu, or plant-based chicken. Remove from the heat. While your protein and vegetables are cooking, prepare the bok choy.
5
Prep and cook the bok choy; finish the dish
In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the bok choy, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Remove from the heat.
To the pan with your protein and vegetables, add the bok choy and rice noodles and toss to combine. Season to taste with salt and pepper.
Serve
Transfer the Shan noodles to individual bowls, garnish with the green parts of the scallions, and serve.