Vegan Burmese Shwe Taung Noodle

Name: Vegan Burmese Shwe Taung Noodle
Yield: 1 serving
Cuisine: British
Ingredients: 1 serving flat rice noodle (cooked); For Gravy; 1 clove garlic (finely chopped); 1/2 large onions (finely chopped); 1 teaspoon paprika; 1 teaspoon turmeric powder; 100 g coconut milk; 1/2 cup defatted soy chunks (soaked in the water overnight); 2 tablespoons chickpea flour (mix well with 4 tablespoons of water); For Garnish; 1 cup cilantro (chopped); 1 lemon (sliced); 1 onion (sliced into rings)

Vegan In Styles @cook_14449318

This is veganized version of Burmese Shwe Taung Noodle. It is also gluten-free and oil-free.

Vegan In Styles @cook_14449318

This is veganized version of Burmese Shwe Taung Noodle. It is also gluten-free and oil-free.

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Ingredients

1 serving

1serving flat rice noodle (cooked)
For Gravy
1 clovegarlic (finely chopped)
1/2large onions (finely chopped)
1 teaspoonpaprika
1 teaspoonturmeric powder
100 gcoconut milk
1/2 cupdefatted soy chunks (soaked in the water overnight)
2 tablespoonschickpea flour (mix well with 4 tablespoons of water)
For Garnish
1 cupcilantro (chopped)
1lemon (sliced)
1onion (sliced into rings)

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Steps

1

Place chopped onion, garlic, turmeric, paprika and a tablespoon of water into non stick pan and sautéed for few mins. And then add soy chunks, more water and cook for another 3 mins.
2

Stir in chickpea mixture and cook for another 3 mins.
3

Stir in coconut milk and cook for another few mins until it turns to gravy like consistency.
4

Set out a plate with rice noodles. Ladle the gravy over rice noodles and garnish with onions, cilantro and lemon.