Noodles In Veg Curry ! Veg Burmese Khow Suey

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

fried onions

🥗Healthier: baked onions

💰Cheaper: caramelized onions

Baked onions offer a healthier crunch.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free alternative.

Boil egg noodles in salted water until tender, then drain and set aside.

In a large pot, heat vegetable broth over medium heat.

Add coconut milk to the pot and stir to combine.

Sauté chopped onions, garlic, and ginger in a separate pan until fragrant.

Add sliced carrots and bell peppers to the sautéed mixture, cooking until slightly softened, about 3-4 minutes.

Stir in soy sauce, lime juice, and curry powder into the broth mixture.

Simmer the broth for 5-7 minutes to blend flavors.

Combine the sautéed vegetables with the broth.

Serve the broth over a bed of egg noodles in bowls.

Garnish with coriander leaves, green onions, chili flakes, and fried onions.

Top with crushed peanuts for added crunch.

Enjoy hot, with lime wedges on the side.

Cooking Techniques

Spice Level:

Allergens