• 2 onions diced
• 12 garlic cloves
• 1 inch ginger
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp chilli powder
• 1 tsp chilli flakes
• 1 lemon grass root (crushed)
• 3 cups assorted vegetables cut into chunks (carrot, French beans, baby corn, broccoli, mushrooms, yellow zucchini)
• 2 tbsp of gram/besan flour (mixed with ½ cup of water)
• 1 Maggie veg stock cube
• 200 ml coconut milk
• 1 tsp light brown sugar
• 1 tsp soya sauce
• 5 tbsp oil
• 1 packet regular noodles pr rice noodles (cooked)

For the toppings you need:

• Fried crispy noodles (cooked noodles, deep fried)
• Roasted peanuts
• Sliced spring onions
• Lemon wedges
• Fried onions
• Chopped coriander
• Chilli oil

For the chilli oil

Mix the 1 tbsp chilli flakes, 1 tbsp red chilli powder and ½ tsp salt in a heat-proof cup. Heat ½ cup of vegetable oil in a small pan. When it’s hot, pour the oil over the chilli flak mix. Set aside to cool.

Method:

1. Grind onions, ginger and garlic into a smooth paste
2. In a pan over medium heat, add oil. When hot, add the onion paste and gently sauté for about 5 minutes.
3. Add turmeric, coriander and chilli powder, crushed lemon grass root, sauté for a minute and add the vegetables, and mix well. Now add the besan mixture and cook till the raw besan smell goes.
4. Add some water and the veg stock cube, and simmer till the vegetables are tender.
5. Add the coconut milk, bring to boil, add brown sugar and soy sauce. Stir and remove from heat.
6. To serve, place the noodles in a deep bowl then add hot broth just enough to cover the noodles. Serve with the topping.