My veganBurmese Khao Swe is a fresh, healthy take on a time-honored favorite.Traditionally this dish is made using wheat noodles, chicken, and hard-boiledeggs.
Sauté mushrooms in water, 1 tbsp garlic sauce and salt.
While water is boiling, place the coconut milk, water, chickpea flour, caramelized onions, garlic sauce and turmeric, chilies, sea salt (if using), on the stove on medium heat. Stir rapidly. Once done, take off the heat.
Once the boiling water is ready, drop the noodles in and follow the instructions for cooking.
Check on your sauce - it should not be too thick. If it is not thick enough, add a little more chickpea flour. If it is too thin, cook it down for a couple of minutes, stirring the whole time to avoid sticking to the base of the pan.Once the sauce is the right consistency, add in the sautéed mushrooms.
Add in the roasted cashews, and bean sprouts - stir.
Once the noodles are ready, mix them into the sauce.
Top with lime, mint, green onion and serve! It looks beautiful served with lime wedges!