Burmese Noodle Salad (Khow Suey)

Ingredients

• about 340 g Dried Noodles (rice or wheat)
• 2 tablespoons Coconut Oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Chili Powder
• 1/4 cup Chickpea Flour
• 2 cans Coconut Milk
• 1 cup Vegetable Broth
• 2 tablespoons Lime Juice
• 1 tablespoon Soy Sauce
• Toppings: Fried Onions, Cilantro, Green Onions, Chili Flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot to a rolling boil (100°C / 100°C) over high heat. Add the about 340 g Dried Noodles and cook for 8-10 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2In a large heavy-bottomed pot (e.g., a 6-quart pot), heat the 2 tablespoons Coconut Oil over medium heat (148.9-162.8°C / 149-163°C). Add the 1 medium Onion, cut into 0.635 cm dice, 3 cloves Garlic, minced, and 1 tablespoon Ginger, minced. Sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and softened.
3. 3Stir in the 1 teaspoon Turmeric Powder and 1/2 teaspoon Chili Powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
4. 4In a small bowl, whisk together the 1/4 cup Chickpea Flour with 1/2 cup of the 2 cans Coconut Milk until a smooth, lump-free paste forms. Add this chickpea flour paste to the pot, stirring constantly, and cook for 2 minutes to toast the flour, until the mixture thickens slightly.
5. 5Gradually pour in the remaining 1 1/2 cans Coconut Milk and the 1 cup Vegetable Broth into the pot, stirring continuously to combine with the chickpea flour mixture. Increase the heat to medium-high (176.7-190.6°C / 177-190°C) and bring the sauce to a gentle simmer, where small bubbles just begin to break the surface.
6. 6Reduce the heat to low (79.44-93.33°C / 79-93°C) and let the sauce simmer for 15 minutes, stirring occasionally, until it has thickened to a consistency that coats the back of a spoon.
7. 7Remove the pot from the heat. Stir in the 2 tablespoons Lime Juice and 1 tablespoon Soy Sauce until well combined.
8. 8To serve, divide the cooked about 340 g Dried Noodles among four serving bowls. Ladle a generous amount of the warm coconut milk sauce over the noodles. Garnish each bowl with Fried Onions, fresh Cilantro, sliced Green Onions, and a sprinkle of Chili Flakes.

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