Enjoy Tofu in yet another refreshing form in this Burmese VEGAN Shan Noodles w/ a spicy Tofu curry.

If you saw my Instagram Post last week, you’d know that I was super obsessed with these Mandalay Curry Noodles and try as I might, I just couldn’t get it off my mind. Buckling down under the constant nag in the back of my mind, I devoured a large-ish bowl of the gorgeous Chickpea curry coated noodles, buried under a ton of toppings, every slurp delivering that much needed warmth and heat coursing through my cold innards.

This winter has been particularly cruel – it snowed in Atlanta again! Twice. In one season! That is such a rarity! Which means that without a precursor to these events, we, the citizens feel completely unprepared for the lashing onslaught of the bitter cold winds.

We find ourselves seeking warmth every second of every day, and our minds and bodies naturally gravitate towards foods that emanate heat. After the welcome comfort I found in the Mandalay Curry Noodles, I decided to venture into another noodle bowl. This time, in the form of these glorious Shan Noodles!

Although traditionally topped with a minced meat (chicken/pork) curry, my VEGANized version relies on the seamless substitution of shredded tofu in place of the meat. Turns out, this is now my favorite way to consume tofu!

I’ve never been a huge fan of the chewy texture of Tofu, or it’s complexity in accepting flavors unless properly pressed (Learn why you must always press your tofu before cooking). But in this shredded form, the tofu graciously blended in with the flavorful canvas of the rich tomato curry sans the need for any form of pressing or prep. Make it as spicy or mellow as you wish as it suits the season and your palate and you cannot go wrong either way.

Burma sits nestled between India, China and Thailand – so it is only natural that its cuisine be influenced by all its neighbors. I would assume that these Shan noodles is influenced by Chinese cuisine as well as Indian, and made thoroughly Burmese with the use of the traditional toppings of fried onions, fried garlic, fried chilli flakes and red chilli oil.

Served with a soupy broth (I took a shortcut and simply made the broth from a vegetable bouillon cube) that adds to the flavor and comfort of the bowl, this dish is everything you need this winter.

Be sure to pile on the toppings for a texture change: my favorites (besides the usual fried onion, fried red chilli flakes, fried garlic and chilli oil) were oven roasted chickpeas, jalapenos, sliced cabbage, roasted peanuts and cilantro/spring onions.

Grab your bowl, get under your favorite most comfortable throw blanket, turn on your favorite show and get ready to be warmed from within. This magical bowl will drive any trace of winter from your very bones. Stay warm, cozy and fulfilled.

Other Noodle Recipes I absolutely love:

When you make this VEGAN Shan Noodles w/ a spicy Tofu curry (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!