Burmese Coconut Curry Noodles with Crispy Shallots
Rice noodles are tossed with a coconut milk and soy sauce curry thickened with chickpea flour, finished with crispy shallots.
- 300 g rice noodles
- 400 ml coconut milk
- 60 g chickpea flour
- 150 g shallots
- 4 pieces garlic cloves
- 30 g fresh ginger
- 2 tsp turmeric powder
- 80 ml vegetable oil
- 3 tbsp soy sauce
- 2 pieces lime
- 4 pieces spring onions
- 30 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Soak rice noodles in hot water for 15 minutes until soft, then drain.
- Step 2
Slice shallots thinly and fry in 60ml oil over medium heat for 8-10 minutes until golden and crispy. Remove and set aside.
- Step 3
Mince garlic and ginger. In the same pan, fry garlic and ginger for 1 minute.
- Step 4
Whisk chickpea flour with 100ml water until smooth. Add to pan with turmeric and cook for 2 minutes.
- Step 5
Pour in coconut milk and soy sauce. Simmer for 8-10 minutes until thickened.
- Step 6
Add drained noodles to the curry sauce and toss for 2-3 minutes until well coated.
- Step 7
Serve topped with crispy shallots, sliced spring onions, coriander, and lime wedges.
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