A delectable one pot meal which has noodles and crisp vegetables in a tangy coconut milk curry.This is a Burmese dish in its vegetarian version. The dish can twist and turn to suits various palates. The crisp vegetables and the noodles topped with the curry which is ground with fresh spices is simply delicious. Serve this one pot Burmese dish on any cold rainy snowy day.

Cooking Time: 30 minutes
Preparation Time: 40 minutes

Ingredients

• 3 cups of cooked rice noodles or Chinese noodles (see instructions on packet on cooking noodles)
• ½ cup of finely chopped carrots
• ½ cup of finely chopped beans
• ¼ cup of freshly squeezed lemon juice
• 1 cup of thick coconut milk (approximately 1 tin)
• ½ cup yogurt
• 1 teaspoon freshly ground cumin powder
• 1 teaspoon freshly ground coriander powder
• 2 tablespoons gram flour/ besan/channa dal flour
• 1 teaspoon red chilli powder
• 2 cloves of crushed garlic
• ½ cup onions
• 1 tablespoon oil
• Salt to taste

Salad Ingredients

• ½ cup of finely shredded cabbage
• 1 cup of chopped tomatoes
• 1 cup chopped spring onions
• 3 tablespoons of finely chopped coriander leaves

Method

Steam the carrots and beans, allow them to be just power cooked, letting them have a crisp texture

Mix coconut milk, 2 cups of water, ½ cup yogurt and gram flour. Whisk them well until the gram flour has dissolved.

Heat oil in a pan; add the onions and sauté until tender. Add crushed garlic, cumin powder, coriander powder.  Add the about coconut milk mixture and red chilli powder and allow it to boil a few minutes. Add salt to taste.

Keep this coconut curry aside.

Serving Suggestions

Divide the noodles on 4 serving bowls. Divide the steamed carrots and beans into the four bowls.