Shan rice noodles with tomato chicken and peanuts (Shan khauk swe)

1. Bone the chicken thighs and cut into small dice or coarsely mince; peel and dice the tomatoes.

2. Chop the garlic, shallots, ginger and chilli and fry in the oil with a pinch of turmeric for 2-3 minutes.

3. Add the chicken and fry until it turns white, then add the tomatoes, soy sauce, sugar and salt and cook uncovered for 20-25 minutes into a thick, oily ragu; add a little water if it gets too thick.

4. Toast the peanuts in a dry pan and crush coarsely; shred the Chinese leaf and blanch in boiling water for 30 seconds.

5. Prepare the rice noodles as directed on the packet and divide between bowls; spoon the tomato chicken sauce on top.

6. Serve sprinkled with peanuts, spring onions, coriander and the Chinese leaf, with lime; offer pickles too if you like.

Tip: The signature noodle of Myanmar's Shan State, eaten both as a soup (topped with broth) and in a "dry" version. You can make the sauce ahead – it tastes even better the next day.