Burmese Shan Noodles with Vegetable Curry Broth

Ingredients

• 200g dried rice noodles (thin)
• 400ml coconut milk
• 1 cup vegetable broth
• 1 small can (200g) chickpeas, drained
• 2 tbsp Shan curry paste or red curry paste
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tbsp turmeric powder
• 1 tbsp sesame oil
• 1 tbsp lime juice
• 1 tsp sugar
• Crispy fried onions
• Fresh cilantro
• Fresh mint leaves
• Lime wedges

Method

1. Cook rice noodles in boiling salted water according to package directions; drain and set aside.
2. Heat sesame oil in a pot; sauté sliced onion and minced garlic until soft (2 minutes).
3. Stir in curry paste and turmeric; cook for 1 minute until fragrant.
4. Add coconut milk, vegetable broth, and chickpeas; simmer gently for 10 minutes.
5. Finish with lime juice and sugar; taste and adjust seasoning as needed.
6. Place cooked noodles in a bowl, pour hot curry broth over top, then garnish with fried onions, cilantro, mint, and serve with lime wedges.