Kaukswe vegan

Ingredients for 4 servings:

• 250 g noodles (chow mein noodles) or mie noodles
• 1 tbsp oil
• 1 tsp turmeric
• 1 tbsp oil
• 1 onion(s)
• 2 garlic cloves
• 1 piece(s) ginger, approx. 1 cm
• 400 g mushrooms
• 1 tbsp curry powder
• ½ tsp paprika powder
• ½ tsp cumin powder
• ½ tsp cayenne pepper
• 500 ml vegetable stock
• 1 can coconut milk, approx. 400 ml
• 1 tbsp soy sauce
• 1 jar of mung bean seedlings, approx. 330 g
• 2 iceberg lettuce leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Dish from Burma or Myanmar

Prepare the noodles according to the package instructions. Then toss the noodles with the oil and turmeric. Meanwhile, finely chop the onion, garlic, and ginger. Dice the mushrooms. Heat the oil in a saucepan over medium heat. Add the chopped vegetables and fry for 4 minutes. Add the mushrooms and fry until almost all of the water has reduced. Mix in all the seasonings and simmer for another 2 minutes. Add the vegetable stock, soy sauce, and coconut milk to the pan and simmer for 15 minutes. To serve, divide the noodles between two bowls, pour over the contents of the pan, and divide the torn leaves and sprouts between both bowls.