Khow Suey (Burmese Curry Noodle Soup)

Cook noodles according to package directions. Drain in a colander and rinse with cold water. 2. In a large pot combine onion, curry powder, garlic, ginger, and ¼ cup water. Cook over medium-low 10 minutes or until onion is tender, stirring occasionally. 3. In a small bowl whisk together chickpea flour and 1 cup water until smooth. Add mixture to pot. Stir in vegetables and 1 cup water. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, 10 minutes or until vegetables are tender. Add cooked noodles and the milk; cook 3 to 4 minutes more or until heated through. Season with salt. 4. Top with scallions (if using) and cilantro. Serve with lime wedges and sriracha.