I just got back from Myanmar and am already missing the amazing, sticky, spicy, somewhat oily dish called shan noodles. I found a recipe or two online but they don't look anything like what I had overseas. Even the shan noodles at famed Burma Superstar in San Francisco doesn't look right. Does anyone know how to make these delicious noodles?!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)