Khow Suey Burmese Curry Noodle Soup
Ingredients
- 6 oz. dry whole grain long noodles, such as spaghetti, Thai-style brown rice noodles, soba noodles, or udon noodles
- ½ cup chopped yellow onion
- 1½ tablespoons curry powder
- 4 cloves garlic, minced
- 1½ teaspoons grated fresh ginger
- 3 tablespoons chickpea flour
- 1 16-oz. package fresh or frozen stir-fry vegetables (4 cups)
- 2 cups unsweetened, unflavored plant milk
- Sea salt, to taste
- ½ cup sliced scallions (optional)
- 2 tablespoons fresh cilantro leaves
- 3 limes, cut into wedges
- Sriracha sauce, for serving
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