Burmese Vegetarian Khow Suey is a curried coconut milk noodle dish which is served with variety of fried toppings
Prepare the noodles as per instructions on packet.
Make a paste of onion, ginger, garlic, lemon grass bulbs, cilantro stalks /stems, turmeric powder, 1 tablespoon oil and green chillies.
Heat the cooking oil in a pan. Add the curry base and saute for around 10 minutes on medium flame till the rawness disappear.
Add the vegetbales cut into desired portions and mix well. Add salt too.
Dilute half of coconut milk with 2 cups of water. Add this to the curry base and vegetables.
If you are using fish sauce and fermented shrimp paste, use that here.
Lower the heat and let it simmer on low for 20 minutes around till the vegetables becomes tender and soft.
Stir in the rest of the coconut milk and bring it to a gentle boil.
Take the roasted chickpea flour in a small bowl. Add a ladle full of hot sauce over it. Whip it gently and nicelt so that no lumps are seen and looks smooth or creamy. Add this to the sauce to thicken it.
Stir in the lemon juice around 1 tbsp is fine.
Take a wide bowl or noodle bowl. Place the boiled noodles in one corner or in the middle.
Pour enough ladle full of sauce and vegetables over it so that the sauce will form a pool around the noodle.
Garnish with the toppings. Do not go heavy on the toppings per serve. USe it as per your requirements. Chilli oil and few sprinkles of chilli flakes brings nice flavour in the dish.