Vegetarian Burmese Khow Suey Recipe

A Gujarati vegetarian version of the popular Burmese khow suey, using a seasoned coconut-curd gravy similar to kadhi, served with roasted vegetables and crunchy toppings. Burmese Khow Suey- noodle dish with coconut milk soup and served with an assortment of toppings like fried garlic, fried onion, cilantro etc. The dish is traditionally made with meat but this vegan version includes veggies like mushrooms, carrots cooked in the coconut milk flavored soup! 

4.8
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Vegdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
Vegetarian Burmese Khow Suey
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Ingredients for Vegetarian Burmese Khow Suey Recipe

  • As required Ingredients for khow suey
  • 300 gram Hakka noodles
  • 1 teaspoon Oil to drizzle over cooked noodles
  • 1 cup Carrots finely chopped
  • 1 cup Beans finely chopped
  • 2 tablespoon Besan
  • 1/2 cup Curd
  • 2 cup Coconut milk
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Coriander powder
  • 2 tablespoon Coriander leaveschopped
  • As required Salt
  • As required Ingredients for Tempering
  • 1 teaspoon Oil
  • 1 teaspoon Cumin seeds
  • 5 No.s Cloves
  • As required Ingredients for assembling Khow suey
  • 1 cup boiled noodles
  • 1 cup coconut curd gravy
  • 1 cup chopped spring onion greens
  • 1 cup chopped onions
  • 1 cup Lemon juice
  • 1 cup finely chopped cabbage
  • 1 cup roasted vegetable
  • 1 cup sev

Directions: Vegetarian Burmese Khow Suey Recipe

step 1

  • STEP 1.1 in a large pot of boiling water add 300 gms of hakka noodles and boil for 3 to 4 minutes till cooked but still firm and ‘el dente’. Once done strain off the water and rinse the cooked noodles under cold water to halt the cooking process completely. Strain them, transfer to a bowl and drizzle 1tsp oil over them to avoid sticking. Keep aside.

step 2

  • STEP 2.2 in a preheated pan add 1 tsp oil, 1 cup finely chopped carrots, 1 cup finely chopped beans, salt to taste. Stir fry on medium high heat till cooked yet firm.

step 3

  • STEP 3.3 cover and allow to steam cook for 3 to 4 minutes, sprinkle water and stir intermittently.

step 4

  • STEP 4.4 after about 5 minutes vegetables will be cooked. Keep aside.

step 5

  • STEP 5.5 in a deep pan add 2 tbsp besan,½ cup curd (dahi/yogurt). Combine to make a smooth mixture free of lumps. Add 2 cups of water and give it a stir.

step 6

  • STEP 6.6 turn heat to high and whisk continuously and allow to come to a brisk boil for 3 to 4 minutes till thick and smooth

step 7

  • STEP 7.7 next add 2 cups (480ml) coconut milk, 1 tsp red chilli powder, 1 tsp coriander powder and mix well. Add sat to taste. Keep aside.

step 8

  • STEP 8.8 preheat a pan, and add 1 tsp oil. Add 1 tsp cumin seeds ,4 to5 cloves. Saute till cumin seeds crackle. Add this tempering to the coconut-curd gravy.

step 9

  • STEP 9.9 turn the heat down and allow the gravy to simmer for 5 to 7 minutes, stirring continuously. Add 2 tbsp chopped coriander leaves. Turn off the heat.

step 10

  • STEP 10.10 to assemble the khow suey arrange the components in bowls ready to be served the boiled noodles, the coconut curd gravy, a bowl of chopped spring onion greens, a bowl of chopped onions, a bowl of lemon juice, a bowl of finely chopped cabbage, a bowl of the roasted vegetable and a bowl of sev.

step 11

  • STEP 11.11 to serve, first palace boiled noodles in a soup bowl or soup plate, then spoon the roasted vegetables over them. Ladle a generous amount of the coconut curd gravy to cover the noodles, then top with the raw vegetables and lastly add lime juice and sev.
Nutrition
value
4312
calories per serving
204 g Fat74 g Protein530 g Carbs90 g FiberOther

Current Totals

  • Fat
    204g
  • Protein
    74g
  • Carbs
    530g
  • Fiber
    90g

MacroNutrients

  • Carbs
    530g
  • Protein
    74g
  • Fiber
    90g

Fats

  • Fat
    204g

Vitamins & Minerals

  • Calcium
    1012mg
  • Iron
    26mg
  • Vitamin A
    5608mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    2mg
  • Vitamin B9
    586mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    252mg
  • Vitamin E
    16mg
  • Copper
    3mcg
  • Magnesium
    626mg
  • Manganese
    30mg
  • Phosphorus
    1528mg
  • Selenium
    98mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp