Nan Gyi Thoke - Vegan Version

Nan gyi thoke is a simple and satisfying noodle salad from the Burmese cuisine. This noodle salad has lot of textures and flavors. This is even a street food too. The flavoring comes from the curry that is added. Chicken curry is used in traditional version and fish sauce is also added. This recipe here is a vegan version using tofu as meat substitute.

In my research I found that Nan Gyi means round rice noodles and Thoke means salad. Basically this is a rice noodle salad. Round rice noodles are used traditionally, but if you can’t find substitute with any rice noodles. I have made this with thin rice noodles, stir-fry, or pad Thai noodles too and they work great too. In this recipe I have used stir-fry rice noodles. Even udon noodles can be used.  This is a delicious salad that our family loved. No wonder it is a comforting street food. 

The simple and delicious curry is the dressing for the salad. Adjust the heat on the curry according to your needs. The flavor from the curry, the bite from the noodle, the crunch from the cabbage, mung bean sprouts, and fritters gives an awesome texture that it is an enjoyable medley. 

With a fresh squirt of lime and the aroma of cilantro, this salad taste divine with the spicy curry as dressing. Chickpea fritters are optional but that crunch is amazing. Slices of onion can be used as topping too which adds flavor.

I have chosen the theme A-Z Noodles from Around the World for Blogging Marathon and this post is part of the theme. We share recipes for three days a week and for four days. It's been a fun food journey  and here is a quick link to the noodle recipes I shared during this journey. 

A - Angel Hair Pomodoro

B - Bibim Guksu

C - Chow Mein Noodles

D - Dan Dan Noodles - Vegan Sichuan Noodles

E - Egyptian Kushari

F - Fideua

G - Glass Noodle Stir-Fry - Korean Japchae

H - Haluski

I - Idiyappam

J - Jajangmyeon Vegan Version

K - Kongguksu

L - Laphing - Tibetan Yellow Laphing

Ingredients

Rice noodles - 100g

Cabbage - 2.5 cups, shredded

Bean sprouts - 1 cup

For tofu curry

Tofu , firm - 1/2 block

Oil - 3 tbsp

Turmeric powder - 1/2 tsp

Salt - 1 tsp

Red chili powder - 1 tsp

Onions - 1/2 cup

Garlic - 2 tbsp, minced

Water - 1/3 cup

For garnish

Cilantro - 3 tbsp

Chickpea fritters

Oil - 1 tsp

Crushed peanuts/powder - 2-3 tbsp

Lime wedge 

Onion rings or slices

Method 

Cook the noodles according to package directions and set aside.

Heat oil in a pan on medium flame. Add the onions and garlic and sauté for 3 minutes. Add the tofu and cook for additional three to four minutes gently stirring the tofu without breaking it. Then add salt, turmeric, and red chili powder.

Stir-fry for a couple of minutes.

Add the tomato purée and 1/3 cup water. 

Simmer for 2-3 minutes.

For the salad assembly: In a serving bowl keep a mound of noodles. Ladle curry on top, add quarter portion of cabbage and mung bean sprouts. Garnish with chick pea fritters, slices of onion, and cilantro. Squirt  a little lime juice or serve with a lime wedge. Serve immediately.