Burmese Khow Suey

For the noodles

• 200 gms noodles (you can use any kind of noodles -  I prefer egg noodles)
• 1-2 cloves crushed garlic
• Water as required (refer instructions on noodle packet)
• Salt as required

For the curry

• 1/2 kg chicken thighs cut into bite sized portions 
• 4 onions finely chopped 
• 1 tsp ginger paste or grated ginger
• 1/2 garlic paste or grated garlic
•  3/4 tbs gram flour - a pulse flour made from ground chickpeas or chana dahl (available Asian/Indian grocers)
• 1 tsp turmeric powder
• 1 tsp chilli powder of choice e.g. Madras
• 1 1/4 cups coconut milk
• 1 1/4 cups  chicken stock (water can be substituted)
• 2 tablespoons oil
• Salt to taste

For the Garnish

• 3-4 chopped boiled eggs
• 1/4 cup sliced and fried garlic
• 1/4 cup fried onions
• 2 tbs chopped coriander/cilantro
• 1/4 cup fried noodles (try Changs available most Asian grocers and some supermarkets)
• 1/4 cup peanuts
• 1 tbs finely sliced green chillies-
• Soy sauce(optional)
• 2-3 limes

Note:

You can make a vegetarian variated by substituting the meat for your choice of vegetables such as green  beans, broccoli, bok choy, carrots, baby corn etc.