Burmese Veg Khow Suey | Veg Khao Soi Desi Style | Noodles with Aromatic Burmese Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a vegetarian option, while pork is often less expensive.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber, while rice noodles are gluten-free.

fried onions

🥗Healthier: baked onions

💰Cheaper: crispy shallots

Baked onions reduce fat, while crispy shallots are often cheaper.

Grate the coconut and add hot water to grind it in a mixi jar, then strain to get approximately 700-800 ml of coconut milk.

Boil hakka noodles in hot water with salt and oil, then drain and set aside.

Dry roast peppercorns, cloves, cumin seeds, and red chillies until fragrant, then transfer to a mixi jar.

Add green chillies, ginger, garlic, shallots, and chopped onions to the roasted spices and grind into a smooth paste.

In a pan, heat oil and add the ground paste, cooking for 5-6 minutes until the raw smell disappears.

Add carrots, beans, and baby corn to the pan, along with some hot water and salt, and cover to cook for a few minutes.

After 5 minutes, add zucchini and broccoli, cooking for an additional 4-5 minutes.

Make a thin slurry with besan and some coconut milk, then add it to the cooked vegetables along with the remaining coconut milk, stirring continuously.

Once the mixture comes to a boil, switch off the heat and garnish with fresh basil leaves.

For accompaniments, mix boiled noodles with cornstarch and deep fry until crispy, then set aside.

Prepare chili oil by mixing chili powder, chili flakes, salt, and dry roasted spices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens