Vegan Shan Khao Swe | Burmese Shan Noodles

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Yields: 2 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 30 Mins Total Time: 45 Mins

I am so in love with Burmese Shan cuisine. The flavours are excellent and show influences from Southeast Asia and Yunnan. This Burmese Shan noodles or Shan khao swe dish is a perfect example of such a blend of cuisines.

This dish has tomato-based curry, ground peanuts, golden fried garlic, preserved mustard, and a generous garnish of coriander. Everything is cooked separately then plated together at the end before being mixed into a glorious mess. Just because it takes the longest time to make, I am inclined to say that the curry is the main feature of the dish. But, truly, this dish is delicious because of the mixture of flavours.

I like to have thin 3mm rice noodles with this dish because they really absorb the flavours well. Please read how to cook dried rice noodles without despair for instructions on how prepare your noods properly.

Burmese Shan noodles can be enjoyed soup or dry. I love to have it dry but you can have it with soup by adding some hot stock or the water from cooking your noodles.

If you want to explore more Burmese food, check out the delicious Tohu Thoke | Burmese Shan Tofu Salad.

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Ingredients

0/18 Ingredients
Adjust Servings
  • For Tofu Curry

Instructions

0/14 Instructions
  • Start by soaking your rice noodles.
  • Fry the chopped onions in a little bit of oil over medium heat until they are translucent.
  • Add garlic, chilli powder, 5 spice powder, and turmeric powder. Mix well and fry about 2 minutes.
  • Add the tomatoes and cook until they start to leak juice.
  • Add the vegetable stock and bring to boil. Turn the heat down and cover to reduce slowly.
  • Meanwhile, fry your tofu pieces until golden brown. I usually only do two sides but you can do all sides. Set aside.
  • Chop up the remaining garlic cloves and fry in oil until golden brown. Set aside together with the oil.
  • Pan roast the peanuts and grind or pound into smaller pieces.
  • This is the preserved mustard that I used.
  • By now the curry should have reduced and not be so watery. Add the tofu and soy/vegan fish sauce. Toss to combine well.
  • Cook the noods.
  • This is the noodle combination set up.
  • Add the noods then top with soy/vegan fish sauce, chilli oil (optional), tofu curry, crushed peanuts, fried garlic and garlic oil, preserved mustard, and coriander.
  • Toss to mix well and enjoy!

2 Comments

  1. So yummi, vielen dank für das tolle Rezept.
    Habe heute diese Seite gefunden und muss gleich mal all die tollen Rezepte ansehen.
    Viele Grüße sendet,
    Jesse-Gabriel aus Berlin

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