Mandalay Special Noodles Recipe

Prepare aromatics

Smash the galangal slices and bruised lemongrass pieces with the back of a knife to release their oils. Tear the kaffir lime leaves to expose the inner surface; reserve two leaves for garnish if desired.

In a large pot, combine the chicken or vegetable stock and 1 cup water and bring to a gentle simmer over medium heat.

Add the smashed galangal, lemongrass pieces, torn kaffir lime leaves, halved shallots, and smashed garlic to the pot. Reduce heat to medium-low and simmer uncovered for 15–20 minutes to infuse the broth with bright citrus and lemongrass aromatics.

After simmering, taste the broth and strain out the solids (optional) or leave them in for a more rustic presentation. Return the clear broth to the pot and keep warm on low.

Season the broth with fish sauce, soy sauce, palm sugar, and white pepper. Stir until the sugar dissolves. Adjust seasoning — it should be savory with a clear kaffir/lemongrass lift and a hint of saltiness from fish sauce.

Stir in lime juice at the end of cooking to preserve brightness. Keep the broth warm until assembly.

While the broth simmers, heat 2 tsp neutral oil in a small skillet over medium heat. Add the finely sliced shallot and sauté until translucent and just beginning to brown at the edges, about 3–4 minutes.

Add the minced garlic and chopped red chiles and cook another 30–45 seconds until fragrant. If using shrimp paste, add it now and stir to dissolve into the aromatics—this deepens the umami.

Remove the pan from heat and transfer the aromatic-chili mixture into the simmering broth. Taste and adjust the chili level by adding more chopped chiles or a spoonful of chili oil for heat. Keep warm.

If using dried rice noodles, soak or cook according to package instructions until pliable but still slightly al dente; fresh rice noodles need only be separated and warmed briefly. Drain and set aside.

In a separate skillet or wok over medium-high heat, add 1 tsp oil. Add the ground pork (or sliced chicken) and stir-fry until just cooked through, breaking up the meat, about 4–6 minutes. Season lightly with 1/2 tsp fish sauce or a pinch of salt while cooking.

If using shrimp, push the cooked meat to the side and quickly stir-fry the shrimp until pink and opaque, 1–2 minutes. Remove protein from heat and set aside.

To assemble individual bowls, divide the warmed noodles among 4 bowls and top with the cooked proteins and vegetables (bok choy/Chinese broccoli and bean sprouts).

Bring the broth back to a gentle simmer and, if you prefer very hot bowls, briefly blanch the bok choy or Chinese broccoli in the broth for 30–45 seconds until bright green and tender-crisp. Remove with tongs and place on top of noodles.

Ladle the hot broth over the noodles, proteins, and vegetables, distributing solids evenly. The hot broth will finish cooking any slightly undercooked components and warm the noodles through.

Top each bowl with bean sprouts, sliced scallion whites, chopped cilantro, Thai basil leaves, a sprinkling of fried shallots and crushed peanuts (if using), and the reserved thinly sliced kaffir lime leaves for extra aroma. Add scallion greens and a lime wedge on the side.

Finish each bowl with chili oil or extra fresh chiles to taste. Serve immediately with extra lime wedges and fish sauce or soy on the side for guests to adjust seasoning.