Looking for a delicious and unique noodle curry dish? Look no further than Khow Suey, a popular Burmese recipe that is sure to tantalize your taste buds! Made with a creamy coconut milk broth, fresh veggies, and a variety of condiments, this dish is a true treat for the senses. This particular recipe comes from my sister, who learned it from family friends in Burma and has since shared it with countless others. I have two recipes of khow suey, one taught to me by my sister and one by my grandmother-in-law. Whether you're a meat lover or prefer vegetarian options, you'll love the rich, spicy flavor of this curry, which is thickened with chickpea flour and tomatoes. Plus, with the ability to customize your vegetables and condiments- like fried garlic, fried onions, cucumbers, peanuts, fried noodles, and boiled eggs, this dish is perfect for any occasion - from cozy family dinners to festive celebrations. Give it a try and experience the deliciousness of Khow Suey for yourself! This recipe is Vegan!

For my grandmother-in-law’s recipe, click here.

Happy Cooking!

Servings: 8-10 servings 

Prep time: 45-60 mins

Cooking time: 1 hour

Time taken: 2 hours

Ingredients: 

Vegetable Curry:

• 2 tbsp vegetable/peanut oil

• 2-3 bay leaves 

• 1 medium red onion sliced

• 1 bell pepper sliced 

• 3-4 white mushrooms sliced

• 1/3 cup Carrot shredded

• 1/4 cup Baby corn in small pieces

• 1/2 cup Cawliflower florrets 

• 3/4 cup Spring onions chopped

• 1/4 cup Ginger Garlic paste

• 1/3 cup dry roasted chickpea flour; divided

• 1/3 cup tomato purée

• 3 tbsp coriander powder

• 2-3 tsp Salt as per taste

• 3 tbsp Kashmiri chili powder

• 2 tbsp cumin powder

• 1 tsp turmeric powder

• 3.5-4.5 cups coconut milk

• About 2 -3 cups water as needed

• 1/2 cup chopped coriander

• 1 tsp garam masala

Assembly:

• 300-350g Hakka Noodles boiled

• 1-1.5 cup onions fried

• 1/3-1/2 cup Sliced garlic fried

• 1/2 cup sliced roasted Peanuts

• 6-8 lemons

• 1/3 cup chopped Spring onions

• 1/3 cup chopped Corriander

• 1/3 cup Chopped cucumber

• Remaining Chickpea powder the curry

• 1 cup Fried noodles or wonton strips

• Boiled eggs- optional

• Salt

• Chili flakes

Directions: 

Toppings:

1. Noodles- Boil noodles as per package instructions. Keep aside.

2. Onions- Fry onions. You can use store bought onions or slice onions and fry. Ideally make it at home and don’t make it too crispy.

3. Garlic- Slice garlic and pan fry it.

4. Boiled eggs- Hard boil or soft boil eggs as you want. Slice and keep as a topping.

Vegetable Curry:

1. Put a heavy bottom deep pan on medium heat.

2. Add vegetable/peanut oil and when warm, add bay leaves and stir.

3. Add veggies and cook for 6-8 mins. Add the veggies that lake longer to cook first.

4. Add ginger garlic paste and cook for 3-4 mins.

5. Add 3 tbsp roasted chickpea flour and toss it well.

6. Add tomato puree and mix.

7. Add coriander powder, turmeric powder, red chili powder, salt, cumin powder and mix. Cook for 2-3 mins.

8. Add spring onions and coriander mix.

9. Add coconut milk and water and mix well. Let it come to a low boil for cook for 7-8 minutes. Add water in 2-3 parts to get to your desired consistency.

10. Add garam masala and cook.

11. Let it cook on a low simmer for another 10-20 mins and the curry is ready.

Assembly:

1. In a bowl, put noodles first.

2. Top with curry and vegetables. Make it as soupy as you want. Personally, I don’t like it very soupy bowl, but most people do.

3. Top with some roasted chickpea flour.

4. Top with peanuts, fried onions, fried garlic, spring onions, cucumbers, coriander.

5. Squeeze some lemon juice over it and sprinkle salt and Chili flakes if needed.

6. Top with fried noodles/wonton strips.

7. If you’re using boiled eggs top it at the end.

8. Mix and enjoy!

Notes/Tips:

• You can use any vegetables you like. You could add green beans, zucchini, squash whatever you want. Add vegetables in depending how long they take to cook. The longer they take to cook, add them first.

• Dry roasting chickpea flour- add chickpea flour on a pan on low heat. Keep moving it till it’s fragrant and darker. It will burn if you don’t stir it enough.

• Make sure you boil it so all the flavors marinate well and it thickens.

• If you like it more liquid add more water.

• You can add some fried paneer cubes in it also if you want.

• Using good quality coconut milk is very important for good flavor. I use Chaokoh brand coconut milk.

• Making the curry day before is ALWAYS. a good idea. It’s so much better the next day.