1Crush together 5 cloves of garlic, green chillies and 2 spring onions using a mortar and pestle or a grinder.
2Whisk together a can of coconut milk, 1 cup water and 1 tbsp chickpea flour.
3In a saucepan on medium heat, add 1 tbsp oil (peanut oil was used).
4Add in the crushed garlic mixture and let it cook for a few minutes until it starts to change its colour to light brown.
5Now add in the coconut milk mix and stir occasionally.
6Season with salt and cook for 5-10 mins or until the mix is thickened.
7In a blender, blend together 3 cloves of garlic, kashmiri chilli powder, cumin, chilli sauce, vinegar salt, sugar and a splash of water to form a smooth paste.
8In a small pan on low heat, add in 1 tsp oil (any neutral oil).
9Add in the blended chilli paste and cook it until it's thick and oil starts to separate.
10Season with salt and sugar and keep aside.
11Cook the noodles according to the packet instructions.
12To serve, place the noodles on the base of the bowl, add chopped spring onion, coriander and pour the soup over.
13Add a dollop of the cooked chilli paste/sauce and squeeze some lime on top.
14Serve warm.
Ingredients
Noodles
2 whole spring onions
10 whole garlic cloves
1 whole green chilli
400 ml Coconut milk
1 tbsp chickpea flour/besan
1 tsp cumin seeds
1 tsp kashmiri red chilli
1 tbsp chilli sauce
1 tsp white vinegar
Sugar
Salt
Lime
spring onion for garnish
coriander for garnish
1 tbsp oil
1 cup water
1 tsp oil
a splash water
Equipment
mortar and pestlegrinderwhisksaucepanblendersmall pan
Tips
If you want to skip making your own chili sauce, you can always use sriracha as a substitute.
You can use regular onions instead of spring onions.