Khao Swe Recipe | Veg Burmese Khow Suey | Spicy Burmese Noodles recipe | Khao Suey recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are more affordable.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber, while rice noodles are often less expensive.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with fewer calories.

Boil water in a pan and add half a cup of blue flower to color the water.

Once the water is boiling, add the egg noodles and let them cook until done.

Check the noodles; they should have absorbed some color from the blue flower.

Drain the noodles and set them aside.

Chop the vegetables: mushrooms, broccoli, and carrots, and set aside.

Prepare a paste with onion, ginger, garlic, and lemongrass.

In a pan, heat olive oil and add the onion paste, cooking until fragrant.

Add turmeric, red chili powder, coriander powder, and cumin powder to the pan and mix well.

Add a little water to the spices and cover to let them cook for a while.

Add chopped carrots, French beans, and mushrooms to the pan, mixing everything together.

Add a little water to keep the vegetables crunchy and avoid overcooking.

Mix in a teaspoon of besan and stir until well combined, ensuring there are no lumps.

Add salt and sugar to taste, and let it cook on low heat until the desired consistency is reached.

In a separate pan, heat oil and fry garlic until crispy and golden brown.

Assemble the dish by placing noodles in the center of a bowl, then layering the vegetable mixture on top.

Garnish with fried garlic, spring onions, coriander, and grated coconut.

Squeeze lime juice over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens