Shan Noodles

Boil 200 g of dried rice noodles according to the package instructions, being careful not to overcook them: they should stay springy. Drain in a colander and rinse with cold water.

For the quick pickled vegetables, cut the carrot into thin strips and slice the green chili into thin rings; mix them with 1/2 tsp salt, sugar, rice vinegar, and water, and let sit for 15 minutes.

For the garlic oil, heat 60 ml vegetable oil over medium heat, fry 10 g finely chopped garlic until light golden, add the sesame seeds, and cook for another 30 seconds. Transfer to a bowl along with the oil.

For the chili oil, mix chili flakes with 30 ml hot vegetable oil and set aside.

For the sauce, finely chop the shallot, garlic, and tomatoes. In 15 ml vegetable oil, sauté the shallot and garlic for 2-3 minutes, then add the paprika, chicken breast, tomatoes, light and dark soy sauces, five-spice mix, 1/2 tsp salt, and water. Cover and simmer for 8-10 minutes, until the chicken is fully cooked and the sauce has thickened.

Divide the noodles among 4 bowls, top each with a portion of the tomato-chicken sauce, and drizzle with garlic oil, chili oil, and sweet soy sauce.

Sprinkle with crushed roasted peanuts and green onion, serve with the pickled vegetables on the side, and toss everything together right before eating.