Looking for a delicious and authentic Burmese dish? Look no further than Khow Suey! This noodle curry is a beloved staple in Burmese cuisine, and for good reason. Made with a creamy coconut milk broth and loaded with veggies and toppings, it's a treat for the senses.

I have two recipes of khow suey, one taught to me by my sister and one by my grandmother-in-law. I'm excited to share my grandmother-in-law's vegetarian take on this classic recipe. She lived in Burma for nearly two decades and loved to cook, so you can trust that this recipe is the real deal. Plus, it's been passed down from generation to generation in my husband's family, so you know it's a tried and true favorite.

This version of Khow Suey is vegan if you use vegan noodles, and features a simple yellow curry made with coconut milk and chickpea powder. The veggies of choice are green beans, carrots, and cauliflower, and the toppings include chopped onions, garlic oil, scallions, lemon, and crispy fried noodles. It's the perfect dish to serve to loved ones on a special occasion, or simply to enjoy with friends and family any night of the week.

So what are you waiting for? Give this recipe a try and discover the deliciousness of Khow Suey for yourself!

For my sister’s recipe, click here.

Happy Cooking!

Servings: 8-10 servings

Prep time: 30-45 mins

Cooking time: 1 hour

Time taken: 2 hours

Ingredients: 

Curry:

• 4 cups coconut milk 

• 1/4 cup chickpea flour  

• 5-6 cups of water

• 2-3 tsp salt as per taste 

• 1/2 tsp turmeric powder 

• 1/4 cup peanut/veg oil 

• 3-4 bay leaves 

• 4-5 cloves 

• 2-3 cinnamon sticks 

• 3-4 dried red chili 

• 1/2 tsp chili powder 

• 1/4 tsp cinnamon powder

• 1/2 tsp clove powder 

• 1/4 tsp ajino moto -optional

Vegetables:

• 16 oz Green Beans chopped in small pieces

• 16 oz Carrots chopped in small pieces

• 14 oz Cauliflower chopped in small florets

• 1-2 tsp Salt as per taste

• 1 tsp Kashmiri Chili powder

• 1/2 tsp Turmeric powder

• 1 tbsp veg oil

Toppings:

• 350-400g Hakka Noodles Boiled

• 1 cup finely Chopped red onions

• 1/2-2/3 cup vegetable oil

• 25-30 cloves garlic finely chopped/minced

• 3/4 cup Chopped spring onions

• 1/2 cup Chopped coriander leaves

• Salt

• Red chili powder

• 5-6 Lemons

• 1.5 cups Fried noodles

Directions: 

Curry:

1. In a heavy bottom sauce pan on low-medium heat, add coconut milk and about 5 cups of water.

2. Add chickpea flour, salt and turmeric powder and using a whisk still to prevent any lumps.

3. Keep stirring to prevent the curry from splitting.

4. The mixture should come to a boil.

5. When it comes to a boil, turn the heat on low and add more water as per the consistency you want.

6. In a separate pan heat oil and add bay leaves, cloves, cinnamon and dried red chili.

7. On top of the curry add red chili powder, clove powder, cinnamon powder and pour the hot oil over the spices. Immediately stir it together and mix till combined.

8. Add ajino Moto and mix.

9. Let it cook for 10-15 mins on low heat. Turn it off and its ready!

Vegetables:

1. In a pan on medium heat add oil.

2. Add carrots and beans and cook for about 10-12 mins till half cooked.

3. Add salt, chili powder and turmeric and mix it in.

4. Add cauliflower when the veggies are half cooked and mix together.

5. Cover the pan and keep on low for 5-6 mins to help the cooking.

6. Cook vegetables till everything is cooked through and soft.

7. The vegetables are ready!

Toppings:

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

2. Garlic Oil- In a pan add vegetable oil and when warm, add minced garlic. Let it heat up on medium heat for 5-6 mins till the garlic is golden brown. Transfer to another bowl to stop the cooking so it doesn’t burn.

3. Fried noodles- Put thin noodles in a bowl with water and a pinch of baking soda and let it sit for 30 mins. Drain and let it dry well. Deep fry or air fry. Air fry at 390F for 7-9 mins, flipping it midway. Store in an airtight container.

Assembly:

1. In a bowl, put noodles first.

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

3. Top with onions, garlic oil, spring onions, chili powder and salt.

4. Squeeze some lemon juice over it.

5. Top with fried noodles and coriander leaves.

6. Mix and enjoy!

Notes/Tips:

• When warming up the coconut milk be careful not to split it so keep stirring.

• Do not over heat the oil and burn the dry spices.

• You can skip the agino moto but its highly recommended.

• For the vegetables use fresh vegetables if possible and chop it. It takes more effort but its so much better. You can use frozen veggies as an option.

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

• If you like it more liquid add more water.

• 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.