KHOW SUEY (BURMESE NOODLES)

Name: KHOW SUEY (BURMESE NOODLES)
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 Onion medium size; 6-7 cloves Garlic; 1 inch Ginger; 1-2 nos Green chillies; 1 tbsp Coriander stems; 1 tbsp Oil; 2 tsp Haldi (Turmeric) powder; 2 tsp Lal mirch (Red chilli) powder; 1 tsp Dhaniya (Coriander) powder; 4 Jeera (cumin) powder; ½ cup . Broccoli; ½ cup . Gajar (Carrots); ½ cup . Baby corn; 750 ml Vegetable stock / hot water; 1 tbsp Gud (jaggery); to taste Salt; 1 tbsp Besan (gram flour); 800 ml coconut milk; 1 tbsp Coriander stems; as required Boiled noodles; as per required Onions (sliced); as per required Crushed Roasted Peanuts; as per required Fried noodles; as per required Hot soup; as per required Fresh coriander (chopped); as per required Fresh spring onion greens (chopped); as per required Fried garlic; as per required Fried onions (birista); as per required Chilli oil; as per required Lemon wedges

Poonam Joshi @PoonamJoshi19

India

Warm bowl of tender noodles and veggies cooked in creamy coconut curry broth makes this a hearty and comforting meal. Inspired by Chef Sanjyot Keer :)

Poonam Joshi @PoonamJoshi19

India

Warm bowl of tender noodles and veggies cooked in creamy coconut curry broth makes this a hearty and comforting meal. Inspired by Chef Sanjyot Keer :)

Saved

Ingredients

45 mins

4 servings

2Onion medium size
6-7 clovesGarlic
1 inchGinger
1-2 nosGreen chillies
1 tbspCoriander stems
1 tbspOil
Powdered spices:
2 tsp Haldi (Turmeric) powder
2 tsp Lal mirch (Red chilli) powder
1 tsp Dhaniya (Coriander) powder
4 Jeera (cumin) powder
Veggies:
½ cup. Broccoli
½ cup. Gajar (Carrots)
½ cup. Baby corn
750 mlVegetable stock / hot water
1 tbspGud (jaggery)
to tasteSalt
1 tbspBesan (gram flour)
800 mlcoconut milk
1 tbspCoriander stems
Assembly
Ingredients:
as required Boiled noodles
as per required Onions (sliced)
as per required Crushed Roasted Peanuts
as per required Fried noodles
as per required Hot soup
as per required Fresh coriander (chopped)
as per required Fresh spring onion greens (chopped)
as per required Fried garlic
as per required Fried onions (birista)
as per required Chilli oil
as per required Lemon wedges

Saved

Steps

45 mins

1

Grind onions, garlic, ginger, green chillies & coriander stems with little water into a fine paste.
Set wok on medium high heat, add oil & add the onion grounded paste, stir and cook for 2-3 minutes.
2

Lower the flame & add the powdered spices, add little water & cook the spices until it releases its oil.
Add the veggies & stir well, further add vegetable stock or hot water, gud (jagger) & salt to taste, stir & bring to a boil, cook for 5-6 minutes on medium flame
3

Lower the flame and in a separate bowl add besan and a few tablespoon of coconut, mix well to make a lump free besan slurry. add this slurry to the coconut milk and mix well, make sure there are no lumps.
• Now, add the slurry mixed coconut milk in the wok and stir well, now you can increase the flame to medium heat & let the soup simmer for 5-6 minutes.
4

Serve:
Place the boiled noodles in a bowl, pour the hot soup and top it with some roasted crushed peanuts, fresh onion slices, fried noodles, fried onions, fried garlic, freshly chopped coriander leaves and spring onion greens, chilli oil & a lemon wedge on side to elevate the flavour.
Serve hot